RaeDi at Hummingbird Hollow

Thoughts on Food, Words from the Heart, 'The Little Winged Ones'….

Tag: Eggs

Caramel Budino with Salted Caramel Sauce

Dessert for Valentine’s Dinner this year was Caramel Budino with Salted Caramel Sauce.  The word ‘budino’ is Italian for pudding and I can say personally that Italian puddings are really mouth-watering, at least this budino was.   There were several different steps to this dessert but it was well worth the effort.

When I first saw the recipe at Bon Appétit I was bowled over and I knew that T would love it. The budino is made with caramel syrup you make and add to the milk and egg mixture, then the salted caramel sauce-topping is all you could want it to be and add fresh whipped cream to the mix and it was beyond expectancy.

I needed chocolate wafers and T was making the run… he wanted to know what I needed plain chocolate wafers for and I wanted to surprise him and told him to please just get them.  He came home with Nabisco Chocolate Teddy Grahams… but to my surprise they were perfect.  A deep chocolate flavor and made the perfect cookie crust.  I even decided to be whimsical and instead of garnishing with the cookie crust crumbs on top I put a Teddy Graham on top of each, it was Valentine’s Day and added to the love I feel for T and all that he does for me.  He loved the Budino and he loved the fact that I put a teddy on each.  It was his decision to buy the teddies and now he is a gourmet cook (didn’t you know!)  He made mention that he should or could be making more decisions on the finishing touches on our plated food!  I will let him!  Should have… Could have… Would have… We will see!

I will add the recipe here, there seems to be a problem with the connection (part of the time) at Bon Appétit:


Cookie Crust

  • 1 cup finely ground chocolate cookie crumbs  (such as Nabisco Famous Chocolate Wafers; about 20 cookies)
  • 2 tablespoons unsalted butter,  melted
  • 1/8 teaspoon kosher salt


  • 3 cups whole milk,  divided
  • 1/4 cup cornstarch
  • 3/4 cup (packed) dark brown  sugar
  • 5 large egg yolks
  • 3 tablespoons unsalted  butter
  • 2 teaspoons dark rum
  • 1 teaspoon kosher  salt

Salted Caramel Sauce

  • 3/4 cup plus 2 tablespoons heavy cream
  • 1/2 vanilla bean, split lengthwise
  • 1/2 cup sugar
  • 2 tablespoons light corn  syrup
  • 4 tablespoons (1/2 stick) chilled unsalted  butter, cut into 1/2″ cubes
  • 1/4 teaspoon kosher salt
  • Lightly sweetened whipped  cream


Cookie Crust

  • Mix cookie crumbs, butter, and salt in a medium bowl. Place 2  tablespoons in a small bowl; cover and chill for garnish. Press 2 tablespoons  cookie mixture onto the bottom of each of eight 8-ounce mason jars or  ramekins.


  • Whisk 1/2 cup milk and cornstarch in a small bowl; set aside.  Heat remaining 2 1/2 cups milk in a small saucepan just to a simmer; set aside.  To make caramel, stir sugar and 3/4 cup water in a heavy saucepan over medium  heat until sugar dissolves. Increase heat; cook without stirring until an  instant-read thermometer registers 210°–220°
  • Line a sieve with a double layer of cheesecloth and set over a  large pitcher. Whisk egg yolks in a large bowl. Gradually whisk in hot milk,  then cornstarch mixture. Slowly whisk in caramel. Return mixture to saucepan.  Whisk constantly over medium heat until mixture thickens and a thermometer  registers 175°, about 3 minutes. Remove from heat; whisk in butter, rum, and  salt. Pour through prepared sieve.
  • Pour 1/2 cup budino over crust in each jar. Cover; chill until  set, 4–5 hours. DO AHEAD Can be made 1 day ahead. Keep  chilled.

Salted Caramel Sauce

  • Place cream in a small pitcher. Scrape in seeds from vanilla  bean; add bean. Set aside.
  • Stir sugar, corn syrup, and 2 tablespoons water in a heavy  saucepan over medium heat until sugar dissolves. Increase heat to medium-high;  boil, occasionally swirling pan and brushing down sides with a wet pastry brush,  until deep amber color forms, 5–6 minutes. Remove from heat; gradually add  vanilla cream (mixture will bubble vigorously). Whisk over medium heat until  smooth and thick, about 2 minutes. Remove from heat; whisk in butter and salt.  Strain into a heatproof bowl. Let cool slightly.
  • Spoon 2 tablespoons caramel sauce over each budino. Top with  whipped cream. Sprinkle some of reserved cookie crumbs over  each.

The dinner was a week late with all that has gone on, but each Valentine’s Day I try to make a special dinner for T.   Between the stuffed pork chops and apple, peach salad it was a wonderful meal.   I do not like getting flowers, chocolates or gifts of any kind for Valentine’s Day.  A card that puts a smile on my face is all I need and that is not mandatory!  Just love me for me, which is all I can ask….

Kippered Salmon Potato Salad

With having a wonderful supply of Kippered Salmon we have made several dishes that are out of this world with flavor.  The Salmon Potahto (Frittata) was the first dish and was a winner.   This round we (T for now is doing most of the cooking! I direct without much notice!) decided to make a salad with the Kippered Salmon.  We love the combination of salmon, potatoes, onions and add to the mix some hard-boiled eggs.  We threw in some carrots sticks, there was a lone carrot that needed to be used and we knew it would give it some wonderful color.


  •             Two Yukon Potatoes 
  •             Small onion sliced thin
  •             Two hard-boiled Eggs
  •              1 Carrot cut into thick Julienne’s sticks
  •             Kippered Salmon
  •            Small onion sliced thin
  •            Dressing of your choice
  •            Feta Cheese      

T par-boiled the potatoes for about 5-7 minutes and then cut them in half and then into wedges, he then sliced the onion thin.  T put the potatoes and onions on a baking sheet (separately not mixed) and roasted them in a 400˚ oven just until they were done with color.  The onions are off the sheet first they get done a lot faster than the potatoes.   He then steamed the carrot for about 7 minutes and put in an ice bath.  Wanted the carrot sticks just a little crunchy and this adds color to the carrots.

Once we had all the different ingredients ready we put them together on plate.  You can arrange them however you feel.  We did ours in a circle starting with the outside and finishing with putting the kippered salmon in the middle.

T made up a dressing with sour cream and dill, some brown mustard and a squeeze of fresh lemon juice.   T liked his with a light Russian dressing.  We will leave this up to you.

The potato wedges with a carrot stick, some salmon and grilled onion were a very good mix… the eggs seem to blend it all together and made this one flavorful salad, what a nice lunch.  We added some grapes and apple wedges on the side.  We really enjoyed this salad a lot….

T’s catch this past fall… female 10 pounds, male 9 pounds

One female – 10 pounds, One Male – 9 pounds (he has more of a hook)

Kippered Salmon Potahto (Frittata)

I have been absent now for a while, when the cold weather set in it took a toll on my health… I also lost the use of my right arm (this is not as bad as it sounds, will have surgery soon, hopefully, to get my arm back to normal) so when I type it is hunt and peck with one hand, which is slow to say the least. I miss being active on my blog and having the solidarity of the friends I have made here… I do read all of your posts and have enjoyed them immensely.  I will be back to posting comments when I have full use of my arm!   I have many posts ready to blog and will post them as energy allows me to. I hope each and every one of you has a wonderful holiday season and keep the wonderful posts coming….

“Let’s Call the Whole Thing Off”

By Louis Armstrong

You like potato and I like potahto, you like tomato and I like tomahto

Potato, potahto, Tomato, tomahto, lets call the whole thing off…

I am calling it Potahto you can call it Frittata, but the one thing it is… is very good!  What a combination… each blending into one heavenly dish.  It was light and airy and the flavors came together… as I said one heavenly dish.

Kippered Salmon Potahto (Frittata)

          Preheat oven to 350 ˚


  • 3 Whole eggs beaten
  • ¾ cup of Egg Beaters (you can use all eggs and you probably could use all Egg Beaters)
  • Just a splash of cream or Half & Half
  • 1 small onion sliced thin, save five thin slices for the top of dish
  • 3 Yukon Yellow Potatoes sliced thin (I used the food processor to slice the onions and potatoes)
  • I used at least one cup of Kippered Salmon
  • I had about ¼ cup of black olives I needed to use and sliced them thin
  • ½ (plus… what you like) cup of Shredded Cheddar cheese (was requested… I would have used some Havarti with Dill cheese if there had been any in the house!)
  • Sea Salt to taste
  • Fresh Ground Black Pepper to taste
  • Dill to taste
  • Garlic Powder to taste
  • Smoked Paprika to taste
  • 5 thin slices of fresh tomato for the top of dish
  • 4 thin slices of onion for the top of dish

This is a very easy dish to make, takes just a few minutes.  You do not have to roast the potatoes first you can cube them and par-boil them instead.  If you par-boil the potatoes then put onions in a skillet with olive oil and cook a few minutes stirring off and on… you do not want them completely done.   I love the taste of roasted potatoes and onions so I used my processor and sliced them all and did the same with the onion.  I then put each on a separate baking sheet and sprinkled them with some sea salt, fresh ground black pepper, a little dill, a little garlic powder and just enough smoked paprika to add some color.   Put them in a heated oven, 400˚, for about 15 minutes, you have to watch them, you just want them to start getting a golden color, and the onions will be done first. Check them after 7-8 minutes and often after that!  I only roast one side of the potatoes and onions.

I oiled an iron skillet; I put all the potatoes in the bottom making sure it was even.  I then scattered the onion on top making sure they were even and then the same with the black olives.  I put a good thick layer of kippered salmon next.   I then spread the shredded cheese on top of that evenly.

I whisked the eggs and added the egg beaters and whisked a little more, then I added a splash of cream (or Half & Half) to the mix and whisked it till mixed. I then added the seasoning and poured this over the mix in the skillet.  I took a spatula and lifted the edges slightly to make sure it was coating everything the same.  Once I had all the egg mixture added I placed the tomatoes and onion slices on top.  I sprinkled a little dill and smoked paprika on top.

I put a lid on the skillet and put the whole thing on a burner that was heated to low and let it cook for about 10 minutes, it was just starting to set… you can see it at the edges of the pan.   I then put it in the oven for about 10 minutes with lid and then about that much time without lid.

Each flavor blended… the essence of the whole mix meets equally with the aroma and all combined for a sensational dish….




Fly Little Robin Take to the Air

  Healthly Robin from 2010

I wrote this several years ago and was reminded this morning watching the robins building their nests and thought I would share it with you.

When spring comes, the American Robin returns, I can remember hearing, “Spring’s not far off I seen my first robin today.”  Here is the Northwest it is such a thrill to see that first Robin.  Spring brings with it an end of winter.  After months of gray dreary skies (a cold dampness that penetrates to my very bones and so much rain) I sometimes wonder why I have not grown web feet, it is good to know winter is all but past.   It is wonderful knowing that the Robin expressive song will be the first thing heard at days first light and the last one singing as evening sets.

Come February the American Robin returns here to the Northwest.  They flock in together.  I observed a behavior here a few years ago that I had not realized until I saw it with my own eyes.  I have learned they will assemble in a large flock and fly into one bush or tree to roost for the night.  The first time I watched this, it seems so strange.  I observed several dozen robins had congregated on our front lawn.  Then all of a sudden, they all flocked into one of our Rhododendron bushes.  I had no idea they did this.

Once I had become aware of and observe this it seems to be a common natural occurrence.  This is of course before they disperse in pairs for mating and building their nests.

I love to watch all the different species return for the season.  Taking the time to just watch, study, and see things for myself.  It amazes me how our feathered friends do things.  For several weeks now, since early spring, I have been watching several robins gathering victuals, the necessities that is needed for their hatchlings to grow and be healthy.

I observe them, hoping that they do not become conscious of this fact.  They have kept me very busy, trying hard not to be noticed.  We have three different nests in the vicinity of the house.  I do not want to intrude on their space.  I would feel extremely sorry if because of my actions, my eavesdropping would distress anyone of them.

I take a moment and marvel about all the dedication the male and female have from beginning to end.  They have worked tirelessly, finding and carrying natural and artificial material to build their nest.  They find long course grass, sticks, twigs, hair, a variety of mosses, reeds, feathers and so much more to make their nest.

They both gather all the materials it will take to make the nest, the females are the one to take all the gatherings as they come in and construct the nest.  Once she is finished, making the outside of the nest, she plasters the inside with mud and she will line it with grass or other natural material for cushioning. Working diligently for hours unending until it is complete, getting it precisely how she wants it and when finished it can weather any storm.

She has designed her nest for incubating and protecting the eggs she will lay.   The eggs, laid in a clutch of three to five, are uniform in size and have a striking color of greenish-blue. From the time they start their season, usually February here, she will do this two to three times in the season.  The nest is abandoned once all chicks have left the nest and a complete new nest will be built for each new brood.

It takes 14 days for them to hatch, once hatched she will take the empty shells and discard them well away from the nest.  She wants no tale-tale signs that there is a nest in the area.   Once hatched add another couple of weeks and the chicks will leave the nest.  Their wings are not developed enough for flight; it will take yet another couple of weeks for full flight.  They can have short little flights hardly off the ground, they have to wait until their wings are fully developed and have all the feathers needed for full flight.

Right now, the female and male are busy feeding their brood.  They are coming and going with worms, then beetles grubs, caterpillars, fruit and berries.  Our salmon berries are in full season, the bright yellow berries are ripe and plump.  I watch the parents gathering the salmon berries, they take the time to enjoy a few before returning to the nest for the next feeding.  The parents are coming and going continuously during the day.

When they first leave the nest, the parents stay with the little one teaching the chick its life’s lessons when they know it is time they leave it to its own.  It will not be long before I will see them on the ground hopping around and begging its parents to come and feed it.  However, they are on their own.  You can see the male and female from the tree branches; they stay with them, well beyond where the little chick could make a return, but they will observe and scrutinize from a good distance until the little ones takes flight.

It is a site to watch them stretch out as much as it can to try for that salmon berry low on the branch, but still just out of reach.  Try as it might, it just cannot quite get it.  Once having tried several times, it sits back and calls for mom and dad to come and feed me.  The cries are heard, but they do not relent to come and help the chick.  It is on its own and needs to learn how to fend for himself.

Now if it was in danger of a cat, hawk, eagle and so many other things that prey on the little ones, the parents, even other robins will come to defend the little one.    It will soon learn how to get the berries just out of reach and to find its own worms.  I take note they leave the nest very plump and healthy.  They do not any of them starve and all seem to stay plump and healthy.  They are ready at the end of the season to join the flock and start the migration south.

Robins, what do they have to do with us?  When RudiRue (my grandson) comes to visit, he is a very inquisitive child.  His curiosity is wonderful; his inquiring about all things that he sees is a wonderful opening to teach that life of nature is not or should not be much different from us humans.  He probes us on everything; we are ready and willing to answer all his questions.  He loves walking our trails and our beach as much as his Mema.   Gramps is like a walking encyclopedia.  He is willing to answer any and all of RudiRue’s questions (mine too!).

When Gramps and RudiRue  return after an afternoon out with their walking sticks and a backpack of snacks now emptied from all the different animals in the area, he is so excited to recite back everything he has witnessed and the how’s and whys and can even name the different funguses that grow here and that is many.   He retains everything.  I am so ecstatic that this child loves to walk, to run and play.  To learn and keep hold of those things that he has such great interest in.  The only way to go from here is to keep adding to his repertoire.  He is learning firsthand the similarities between nature and us humans.

When and why did humans quit observing nature, to live our lives, scrutinize our lives like that of the robin, I think that is when we started to fail our children?  RudiRue does not watch television.  He does not play the video games; he does not eat cookies and chips and drink soda pop.  He is happy with an apple or a bunch of grapes as a snack.  He asks for a glass of water.  I am very blessed that he does not realize how the other children are allowed to live their lives.  RudiRue does not have a weight problem.  He can stretch out and reach for the good in life.  He can run, jump, and not be breathless.

I loved to read to RudiRue, we together would draw pictures and put together words for his first book.  He was so proud of his book he wrote.  He told his Gramps he was an author, he was the ripe old age of three.

I think if we humans study nature and raise our children as the Robin does, they teach the chick all the things needed to survive.  Then they let go.  Maybe if we took the time from infancy and taught our children all the values of life including diet, and give them all the education they would need they would be ready to face the world.  Teach them the values of money and the difference between what a need is and what a want is.  They will be ready to leave the nest when the time comes.  They will be prepared to face this world on their own.

Hopefully we have loved them, taught them the difference between right and wrong, what morals are, a good strong faith foundation, how to eat and stay healthy and to maintain a strong mind and body.  Give them all the tools and equip them with all the things that are important, so they can be productive adults.   They will be able to help themselves but also to help those that cannot help themselves.  This would lead to a stronger, more determined, prolific life and self sustainable human for humanity itself.

Add to the list of why we have endangered species, and how that same thing affects us humans.  The environment, pesticides and toxins and chemicals look what they have done to our nature and look at what it is doing to our health.  We need to try as hard as we can to take that time to teach all avenues of life to our children.  The time needed to raise a child, even though it is scarce, find it, give the attention, knowledge to those little ones while they are still in the nest.  They will then be able to help themselves.

Gathering and flocking together is so much different from parents raising children who are in there 20’s, 30’s and 40’s.  I know there are those extraordinary circumstances that we cannot foresee or maintain, but with raising, the little ones and giving him-her all the armor needed to face the world; maybe we can help prevent these situations, and conditions from going out of control.  Teach them in all security measures, the difference between need and want, needed is a safety net, saving accounts for those rough times that we all face at one time or another.  Wants can be put on hold indefinitely.

We need to equip our children from the foundation up with faith.  Teach them so that they know the difference between right and wrong, too that they know helping themselves is the first step to being a productive adult.   Give them discernment; let them know shrewdness and prudence.  Pray that they are filled with love, confidence, common sense, education, are strong and healthy and know how to stay that way.  Give them the insight that they can cleave out that which has harmed humanity.  Let them learn what compassion, empathy, kindness and charity are.    We can hope and pray that they can see all that was created from our maker and to learn from each.  Let hope they are grounded and always growing in faith.

 We can each hope and pray for a good strong flight for each little birdie!….

 She has laid her eggs and is taking a break.  Once in a while the male will sit on the nest to give the female a break.


Chocolate Caramel Macadamia Nut Tart

Chocolate Caramel Macadamia Nut Tart

With a Short ~ A Life Time Full of Senses

(Recipe follows my short)

It seems strange to me that something as simple as just the beginning notes of a song or the slight smell of something cooking how many memories can be nudged to the forefront of one’s mind.  Those things that happened in times past are brought to present time in a blink of an eye.   It does not take much to rattle ones thoughts through our senses.   The senses we each have (usually) of sight, touch, taste, smell, and what we hear are markers in memory from our everyday lives.   Senses are normal functions each a way of us processing information and each sense participates and operates in our perception and the storage of this information.

In addition to our traditionally recognized five senses we too have the ability to sense temperatures, too the sense in knowing where our limbs are oriented in space, we know when we have pain, our balance (inter ear,) and to know oneself and the emotions, that make knowing if we are happy, sad or even having a bad hair day.  We can perceive what time it is, how fast we are going, the direction in which we are going and so much more.  Each and all make up how we relate to everyone and everything in our lives.   What a wonder it would be if humans used all of their senses, I wonder how many we are not aware of?

It is amazing the wonder of smells and tastes of which both summons one for the other.  When you think about it our sense of taste is really about our sense of smell.  It would be hard with one and not the other and life would be rather dull without either, more so once I think about it.   When I am eating Shrimp Fettuccini in Alfredo Sauce one of my favorites the smell is delicious and too the taste is delicious, do they go hand in hand.  Does the smell dictate the taste or vice versa? Or do they work more independently?  If I like the smell will I like the taste or the possibility of me trying something new by smelling first, if it smells good will I at least take one bite just to see.  I do not think I have eaten something that smelled good and then tasted bad.   Although, that is not saying I would like the taste of perfume.

Then I have those times when I really need to “Come to my Senses!”   Each one of my senses is collecting information about everything that surrounds me from when I was just an infant to present-day and the data is stored and brought to the forefront each time I perceive or recognize a sense that uses anyone of my five plus senses.  They too collect and detect changes within my own body, how much of our knowledge comes from senses?

I remember as a very young girl taking my grandfather’s hand as we walked to the city park.  I remember how strong it felt, you could feel the muscles and the skin was taunt and thick and too he had callous on his hands from hard work.  His hand to me was very large. When he was in his nineties as I held his hand it was so much thinner, the muscles long gone the skin now relaxed and thinned and the callous were no more.  The size was not dramatic any more.  I had not forgotten his hand as I had felt it years ago and have not forgotten his hand of age years later.  Each was imprinted in my memory from touch.  Too, his smell that never changed of pipe tobacco and leather.  He has been long gone now for over thirty-five years and when I smell the same pipe tobacco as he smoked it makes me take the time to think of him.  It always will.

When one thinks of the past, it conjures up everything that makes up the full of what your life has been to date.  Your family, friends, your friends’ family, school, and people you knew, people who influenced your life in one way or another and too those that just passed through our lives each and all have contributed to the wholeness of whom we are at present.  Think of all the places you have visited and or lived and worked, and even those that you have dreamt about  (I can dream about a place from recall of a book or brochure and have a mind’s eye to what I ‘perceive’ the actual is until I see it in person, then  the realized is what clears the thoughts of what was perceived unless scents and such were used in description they would still be the same)  each and all contributes to your senses in memory that have made up your life to date. 

The loves in your life, your past loves and too those loved ones of today are each held in memory through one sense or another.  The loved one departed, some long ago others in the present, each and all loved and missed none the less.  The past also invokes so much through thoughts of the songs you sung or listened to or the song that you danced to and with whom. What you have physically and some mentally touched along the way you have hung on to, never to let go. 

I need not be standing by a rose-bush in full bloom to remember the silken feel of its petals, or to see the color of its faint veins nor does it need be in present form for me to remember its delicate scent.   Taking a rose scented bath makes me feel the rose-bush is right there with me.  Too, just in thought it can provoke the mind to remember the data left from my sense of sight and smell from long ago.

Since spring made her presence known this year the scents of her spring bulbs, flowering trees and shrubs have magnified what my mind has held on too for the length of my lifetime, each scent well-remembered, those new scents put to memory as soon as acknowledged through smell.  The scent of bread baking, chocolate tarts and the grill all recently lead me to ponder the thoughts of how incredible each of my senses are.  I have always been fascinated with ‘senses’ since I was just a child. 

Each sense defines to the immeasurable amount of how we perceive and the ways in which we live our lives.  What are likes and dislikes are and what lulls us into bliss.   I have lived in more than six states, each place I have had roses, I plant my flower gardens to bring the scents that I love and too those that mean much to me or for just plain desire and pleasure.  The same with what we eat, or those of us who love to cook, I like to make bread not only to enjoy but to have the comforting smells of home-baked breads filling my home.   Our senses help to determine so many decisions, what we eat, where we go, what we read, what we listen to, physical love and so much more. 

Tomorrow I think I will listen to a long sonata while letting the sun heat my skin as I leisurely lounge  in the chase and  indulge myself with a chocolate caramel tart that I enjoyed baking, knowing full well how much I will truly take pleasure in each one.  All of my senses I will indeed be using, I will see, smell, taste, touch, and hear and so much more….

Here is the recipe for my Chocolate Macadamia Nut Tarts, enjoy….

Chocolate Macadamia Nut Tarts

Adapted from smittenkitchen ~ Dark Chocolate Tart with Gingersnap Crust

These Chocolate Caramel Macadamia Nut Tarts waken up yours sense of smell while they are cooking, they too wake up your taste buds while you are eating, they look more than just inviting, the texture while you are savoring this stimulating (yes!) tart that is overwhelming and gratifying, and you will indeed hear ahhhh of delight from those that are eating. The tarts use each and every one of our senses to the highest degree!

This tart is more like a brownie, I agree with Deb the tart is almost like a crackly brownie and the center being more like a truffle.  I too loath ginger, so Deb and I are off to a good start… This Chocolate tart is very extreme in chocolate taste, it definitely is very rich and I could only eat a very small slice (per sitting!)

One thing I did different besides the Macadamia Nuts was I drizzled caramel sauce  on top of the filling once it was in the shell before I baked.  The sauce is the same caramel sauce that is used in my Brioche Bread Pudding recipe.  Then I scattered the nuts on top.

I used my regular tart pastry and am glad I did.  It is always very flakey; it is not overly rich and is perfect for this tart that has all the intensity of the rich dark chocolate filling you could want.  The pastry is very simple and seems to be full-proof.

So I used no ginger crust and no ginger seasoning of any kind in the filling.  I drizzled some of the caramel sauce on top of the filling and I did use Macadamia Nuts mixed in and scattered on top and what a wonderful mix.  It is melt in your mouth good, but remember this is a very rich, indulgent dessert and a little goes a long way.  My six-inch tarts were cut into fourths and were the perfect size and everyone enjoyed each and every bite.  They agree, per sitting a quarter is plenty of this decadent dessert, this is not saying that it does not call your name for a return the next day….

Deb made a large tart, I decided to make six 6 inch size tarts and the amount of filling was perfect.  You can go by smittenkitchen if you would like to do the ginger crust for this tart.

For my pastry recipe please click.   Follow recipe all the way through the pre-baking and sitting aside for when needed.  You will have more than enough pastry for a large tart or small tarts with some left over.  You can refrigerate for a few days or put in the freezer any leftover dough.

Chocolate Tart Filling:


  • 12 ounces bittersweet chocolate, finely chopped
  • 1 cup heavy whipping cream
  • 2 large egg yolks
  • 1 large egg
  • 1/4  cup sugar
  • 1/8 teaspoon freshly ground black pepper (I recommend using!)
  • Pinch of salt
  • ¼ teaspoon cinnamon
  • ½ cup chopped macadamia nuts, several tablespoons chopped macadamia nuts to scatter on top of each tart

Soft whipped cream, for serving.

Caramel Sauce dizzled on if it calls to you, like it did me!

Pastry for tarts.

To make Chocolate Tart Filling:

Combine the finely chopped bittersweet chocolate and heavy whipping cream in a heavy medium saucepan.  Whisk on low heat until chocolate is melted, mixed and smooth.  Whisk the egg yolks, egg, sugar, flour, ground black pepper, salt and cinnamon in bowl just until blended.

Gradually whisk the chocolate mixture into the egg mixture until smooth and well blended. Mix in the chopped macadamia nuts.  Now pour the chocolate filling into the pre-cooked tart shell(s.) I fill to just below the rim so they do not run over while baking.  Scatter a few chopped Macadamia nuts over the top of each tart.

Bake the tarts (or large tart if that is what you are making) until the filling is slightly puffed from center to edge of tart(s), a soft center set, about 30 minutes.  Once the tart(s) are done transfer to rack and cool tart(s) in pan(s) for twenty minutes.   Gently remove the tart(s) from pan(s) and cool tart(s) completely.  It is about this time after smelling it cook that I want to go ahead and take a bite or two, no one would miss one of the tarts.  Better not!  Wait until you smell the deep chocolate scent filling your home as it bakes, it makes you so hungry…

Cut the tart(s) into thin wedges and serve with a dollop of fresh whipped cream for those pleasure-seeking souls, the mix is heavenly….

As Deb said you can make the chocolate tart(s) ahead of time, 1 day ahead. Cover tart and refrigerate. Bring to room temperature before serving.  Thanks for the wonderful recipe Deb!  It sure was a hit….

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