Chocolate macadamia tarts - country living holidays

----------------------------MACADAMIA NUT CRUST----------------------------
  1 1/2 c  Macadamia nuts, finely
           -ground
    3/4 c  Unsifted all-purpose flour
    1/3 c  Granulated sugar
    1/2 t  Ground cinnamon
      2 T  butter, melted

-----------------------------chocolate FILLING-----------------------------
    1/2 c  Plus 2 T heavy cream
      3    1-oz squares semisweet
           -chocolate, finely chopped
      1 pk (8-oz) cream cheese,
           -softened
    1/3 c  Granulated sugar
      2 lg Eggs
      2 T  Creme de Cacao, or other
           -chocolate-flavored liqueur
           vanilla Sauce (recipe
           -follows)
 
  1. Prepare Macadamia Nut Crust: In medium-size bowl, combine ground
  macadamia nuts, flour, granulated sugar, and cinnamon. Stir in melted
  butter until blended. With fingers, press crust mixture into bottom
  and sides of six 4-inch fluted tart pans; set aside.
  
  2. Prepare chocolate Filling: In 1 quart saucepan, heat 1/2 C cream
  over medium heat. Place chocolate in small bowl. When cream begins to
  boil, remove from heat; pour over chocolate, stirring constantly
  until chocolate melts and mixture is smooth; set aside.
  
  3. Heat oven to 325'F. In large bowl, with electric mixer, beat cream
  cheese until smooth. Add granulated sugar and beat on medium speed 3
  minutes. Add eggs, one at a time, beating well after each addition.
  Beat in remaining 2 T cream and the Creme de Cacao. Stir in chocolate
  mixture.
  
  4. Divide filling among tart shells; bake 25 to 30 minutes or until
  filling appears set. Cool tarts completely in pans on wire rack.
  Cover and refrigerate tarts until ready to serve. Meanwhile, prepare
  vanilla Sauce.
  
  5. To serve, spoon vanilla Sauce onto each of 6 dessert plates. Place
  a chocolate Macadamia Tart on top of vanilla Sauce; garnish each tart
  with chocolate curls and confectioners' sugar, if desired.
  
  vanilla Sauce: In 1-quart saucepan, combine 1/2 C heavy cream and 1/3
  C milk; cook over medium heat just until bubbles form around edge of
  pan. Remove from heat. In medium-size bowl, beat together 3 T sugar
  and 2 large egg yolks. Gradually pour cream mixture into yolk
  mixture, stirring constantly. Pour mixture back into saucepan, cook
  over low heat, stirring constantly, until thickened. (Do not boil.)
  Strain Va- nilla Sauce into bowl; stir in 1 teaspoon vanilla extract.
  Cover and refrigerate until ready to serve.
  
  Country Living Holidays/92  Scanned & fixed by Di Pahl &