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Chocolate Caramel Macadamia Tart

August 20, 2012 By A Spoonful of Sugar - 7 Comments

If you are after a special dessert, you can’t go past a Chocolate Caramel Macadamia Tart. It has a lovely chocolate pastry shell, a filling of chocolate ganache, and is topped with a delicious layer of caramel and macadamias. It is extra scrumptious when served with a vanilla bean ice-cream.
Sarah baked this wonderful treat for a special dinner with extended family visiting from the UK. She adapted Martha Stewart’s recipe for Chocolate Macadamia Tartlets. It was absolutely delicious!

Pastry (Pate Sucree Chocolat)

Ingredients

  • 1 1/8 cups all-purpose flour
  • 1/8 cup sugar
  • 2 tablespoons unsweetened Dutch-process cocoa powder
  • 1/4 teaspoon salt
  • 6 tablespoons (3 ounces ) cold unsalted butter, cut into small pieces
  • 1 large egg yolk, lightly beaten
  • 1/2 teaspoon pure vanilla extract
  • 1-2 tablespoons cold heavy cream or ice water

Directions

  1. Pulse flour, sugar, cocoa, and salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Add yolk, vanilla and 1 tablespoon water/cream, and process until mixture just begins to hold together (no longer than 30 seconds). If dough is too dry, add remaining water/cream.
  2. Shape dough into a disk. Wrap in plastic, and refrigerate until firm, at least 1 hour (or up to 2 days).

Chocolate Caramel Macadamia Tart

Ingredients

  • 1/2 cup macadamia nuts, halved
  • 1 cup sugar
  • 2 tablespoons glucose syrup (light corn syrup)
  • 2 tablespoons water
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon pure vanilla extract
  • Pinch of coarse salt, preferably sea salt
  • 230 g (8 ounces) dark (bittersweet) chocolate, finely chopped

1 quantity of pastry (Pate Sucree Chocolat)

Directions

  1. Preheat oven to 190 degrees C (375 degrees F). Place dough on a piece of parchment; roll out in a rectangle to 1/8 inch thick. Transfer to a baking sheet; chill 10 minutes. Remove from refrigerator. Line a 35 x 13 cm (approx 14 x 5 inch) tart pan with removable bottom with pastry, pressing into corners. Prick bottom of tart all over with a fork. Chill at least 15 minutes.
  2. Meanwhile, spread nuts in a single layer on a rimmed baking sheet; toast until golden and fragrant, about 10 minutes. Remove from oven; set aside.
  3. Remove tart shell from refrigerator; line with parchment, pressing into edges. Fill with dried beans or pie weights. Place on a baking sheet; bake 20 minutes. Remove paper and beans; continue baking until crust is firm, 5 to 7 minutes. Transfer to a wire rack to cool completely.
  4. Make caramel: In a small saucepan, bring sugar, glucose syrup, and the water to a boil over medium-high heat; wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Reduce heat to low; cook, swirling pan to color evenly, until caramel is a rich amber color. Remove from heat; carefully add 1/4 cup cream (it will spatter), butter, vanilla, and salt. Stir until smooth. Let cool slightly; stir in nuts.
  5. Make ganache: Place chocolate in a heatproof bowl. Bring remaining 3/4 cup cream to a boil in a small saucepan. Pour over chocolate; whisk until smooth. Cool until slightly thickened, about 10 minutes.  
  6. Spread ganache in cooked pastry shell; spread to coat evenly. Chill until set, about 10 minutes. Remove from refrigerator; pour caramel into shell. 
  7. Store tart in fridge until ready to serve.

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Filed Under: Desserts Tagged With: Chocolate, macadamia, nuts, tart

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Comments

  1. The F Girl says

    August 21, 2012 at 12:14 am

    Oh boy, that looks delicious! It doesn’t matter that our little ones don’t like chocolate. If I have to I can eat this all by myself. But I am definitely going to make this. Thanks for the recipe!

    Reply
  2. Barbara says

    August 21, 2012 at 3:14 am

    mmmmmmmmm

    Reply
  3. Stephanie says

    August 21, 2012 at 4:09 am

    Not only yummy sounding but pretty. And I LOVE the green kokeshi doll.

    Reply
  4. Linda says

    August 21, 2012 at 6:49 am

    Oh yum looks delicious.

    Reply
  5. Laura Jane says

    August 21, 2012 at 8:24 am

    OH MY STARS this looks good!

    Reply
  6. Donna says

    August 21, 2012 at 9:24 pm

    What a beautiful dessert!

    Reply
  7. Stuart says

    August 23, 2012 at 9:38 am

    Oh wow. I’m sat at work right now, idly surfing through your blog, and I saw these, and I just made the “uh-uh-uhhhhh” noise Homer Simpson makes out loud. Everyone stopped and turned around a stared. I don’t care. they look amazing.

    Reply

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Throwback to last year's Valentine's sewing projec Throwback to last year's Valentine's sewing project - the Gifted With Love Pouch. A great way to practice your foundation paper piecing skills. 
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Pink and red is always a winning combination.❤❤❤
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Pattern: Gifted with Love Pouch PDF Pattern ( available in our Etsy store - link in profile).
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Another Hexie Heart Placemat is in progress. This Another Hexie Heart Placemat is in progress. This one will be pink and mint green to match my favourite tea set. 
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Pattern: Hexie Heart Placemat ( link in profile).
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I couldnt resist sharing another photo of my Hexie I couldnt resist sharing another photo of my Hexie Heart Placemat. Red and pink is such a pretty combination . Featuring a foundation paper pieced heart and striped patchwork border, this placemat can be easily made in an afternoon. ❤❤❤

Pattern: Hexie Heart Placemat PDF Sewing Pattern ( link in profile).
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***New Pattern Release*** The Hexie Heart Placema ***New Pattern Release***

The Hexie Heart Placemat PDF Sewing Pattern is now available in my Etsy store ( link in profile).. Featuring a foundation paper pieced heart with a simple patchwork border. It can be used as a placemat, mug rug, trivet or pot holder.  Pretty addition to your next afternoon tea or celebration.❤💗❤💗
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