Caramel Chocolate Macadamia Tart
Photo by Nico Schinco
MAKES
One 10 or 11 inch / 25-28 cm tart
TAKES
Prep time: 1 hour 5 minutes
Cook time: 55 minutes
Total: 2 hours
✻ ABOUT THIS RECIPE
Almost like a candy bar in sliceable tart form! This recipe starts with a super simple press in chocolate tart crust. The filling is made up of chunky chopped macadamia nuts enveloped in a delicious caramel custard. This is delicious served all on its own, but slices are especially decadent finished with whipped cream, ice cream, or a drizzle of ganache.
INGREDIENTS
Press In Crust
113 g / ½ cup unsalted butter, at room temperature
50 g / ¼ cup granulated sugar
99 g / ½ cup granulated sugar
21 g / 1 large egg yolk
5 g / 1 teaspoon pure vanilla extract
28 g / ⅓ cup unsweetened cocoa powder
3 g / ½ teaspoon fine sea salt
Filling
115 g / ½ cup whole milk
59 g / ¼ cup heavy cream
106 g / ½ cup dark brown sugar
3 g / ½ teaspoon fine sea salt
113 g / 2 large eggs
5 g / 1 teaspoon pure vanilla extract
425 g / 2 ½ cups macadamia nuts, roughly chopped
Dive Deeper on Pastry Crusts:
METHOD
1. Make the Crust: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium-low speed until smooth, about 3 minutes.
2. Add the egg yolk and vanilla (if using), and mix on medium speed to combine. Scrape down the side of the bowl. Add the flour, cocoa powder and salt, and mix on low speed until fully incorporated, about 1 minute. Add 15 g / 1 tablespoon water and mix just until the dough is smooth, about 1 minute more.
3. Crumble the dough into a 10 or 11 inch / 25 or 28 cm tart pan (round or rectangular), and use your fingers to press it into an even layer. Dock the dough all over with a fork. Chill the crust for at least 30 minutes and up to overnight.
4. Preheat the oven to 350°F / 177°C . Place the chilled tart crust on a parchment-lined baking sheet. Transfer the tray to the oven and bake just until it appears set and matte, 15 to 18 minutes. Cool completely.
5. Make the Filling: In a medium bowl, whisk the milk, cream, brown sugar and salt until fully combined. Add the eggs one at a time and whisk until fully combined. Add the vanilla and whisk to combine.
6. Spread the nuts into an even layer in the cooled crust. Carefully pour the custard over the nuts. Transfer the tart to the oven and bake until the custard is just barely set (it may jiggle slightly in the center), 30 to 35 minutes. Cool completely to room temperature before serving.
NOTES
For the most even press-in crust, start by pressing around the sides of the tart pan evenly, then crumble the remaining dough into the bottom, and press into an even layer.
Other nuts could be substituted for the macadamia nuts in this recipe - almonds, peanuts, cashews, pecans -or even a blend of nuts would be delicious here.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
