Chocolate-Caramel Macadamia Nut Tart
Serves: 5
Cierra Adams
1 January 1970
Based on User reviews:
54
Spice
42
Sweetness
51
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 cup
Powdered Sugar1 tsp
Salt1 cup
Heavy Whipping Cream1.25 cups
Sugar1 cup
Water1 tsp
Vanilla ExtractDirections:
1
For crust: or crust: Blend flour, powdered sugar, and salt in processor
2
Add butter and cut in using on/off turns until mixture resembles coarse meal
3
Add 1 tablespoon ice water and blend just until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry
4
Transfer dough to 9-inch-diameter tart pan with removable bottom
5
Using lightly floured fingers, press dough firmly and evenly onto bottom and up sides of pan
6
Chill crust 1 hour
7
Position rack in center of oven and preheat to 375°F
8
Line crust with foil; fill with dried beans or pie weights
9
Bake crust until pale golden around edges and sides are set, about 20 minutes
10
Remove foil and beans; bake until crust is golden and cooked through, about 14 minutes
11
Transfer to rack and cool crust completely in pan
12
Or crust: Blend flour, powdered sugar, and salt in processor
13
Add butter and cut in using on/off turns until mixture resembles coarse meal
14
Add 1 tablespoon ice water and blend just until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry
15
Transfer dough to 9-inch-diameter tart pan with removable bottom
16
Using lightly floured fingers, press dough firmly and evenly onto bottom and up sides of pan
17
Chill crust 1 hour
18
Position rack in center of oven and preheat to 375°F
19
Line crust with foil; fill with dried beans or pie weights
20
Bake crust until pale golden around edges and sides are set, about 20 minutes
21
Remove foil and beans; bake until crust is golden and cooked through, about 14 minutes
22
Transfer to rack and cool crust completely in pan
23
For ganache: Bring cream to simmer in heavy small saucepan
24
Remove from heat
25
Add chocolate; stir until smooth
26
Spoon 3 tablespoons ganache into 1 corner of small resealable plastic bag and seal; set aside at room temperature for piping
27
Spread remaining ganache evenly over bottom of crust
28
Sprinkle chopped macadamia nuts evenly over ganache layer in crust
29
Freeze crust while preparing caramel filling
30
Bring cream to simmer in heavy small saucepan
31
Remove from heat
32
Add chocolate; stir until smooth
33
Spoon 3 tablespoons ganache into 1 corner of small resealable plastic bag and seal; set aside at room temperature for piping
34
Spread remaining ganache evenly over bottom of crust
35
Sprinkle chopped macadamia nuts evenly over ganache layer in crust
36
Freeze crust while preparing caramel filling
37
For caramel filling: Combine sugar and 1/3 cup water in heavy medium saucepan
38
Stir over medium-low heat until sugar dissolves
39
Increase heat and boil without stirring until syrup is golden amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes
40
Remove pan from heat
41
Add cream and butter; stir until any caramel bits dissolve and mixture is smooth
42
Attach candy thermometer to side of pan and bring mixture to boil over medium-high heat
43
Boil without stirring until thermometer registers 240°F, about 2 1/2 minutes longer
44
Remove from heat
45
Whisk in vanilla and salt
46
Remove crust from freezer
47
Working quickly, pour caramel filling into crust
48
Gently shake tart pan to allow filling to settle evenly in crust
49
Cool completely at room temperature, about 3 hours
50
Remove crust from freezer
51
Working quickly, pour caramel filling into crust
52
Gently shake tart pan to allow filling to settle evenly in crust
53
Cool completely at room temperature, about 3 hours
54
Place reserved resealable plastic bag with chocolate ganache in microwave and heat in 5-second intervals just until smooth and pourable
55
Using scissors, cut off very small tip from corner of bag with ganache
56
Pipe ganache decoratively over caramel filling in crosshatch pattern
57
Chill until chocolate is set, about 20 minutes
58
DO AHEAD: Can be made 2 days ahead
59
Cover and keep chilled
60
Bring tart to room temperature before serving
61
Remove sides from tart pan
62
Place tart on platter
63
Cut into wedges and serve with vanilla ice cream, if desired
64
Combine sugar and 1/3 cup water in heavy medium saucepan
65
Stir over medium-low heat until sugar dissolves
66
Increase heat and boil without stirring until syrup is golden amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes
67
Remove pan from heat
68
Add cream and butter; stir until any caramel bits dissolve and mixture is smooth
69
Attach candy thermometer to side of pan and bring mixture to boil over medium-high heat
70
Boil without stirring until thermometer registers 240°F, about 2 1/2 minutes longer
71
Remove from heat
72
Whisk in vanilla and salt
73
Remove crust from freezer
74
Working quickly, pour caramel filling into crust
75
Gently shake tart pan to allow filling to settle evenly in crust
76
Cool completely at room temperature, about 3 hours
77
Remove crust from freezer
78
Working quickly, pour caramel filling into crust
79
Gently shake tart pan to allow filling to settle evenly in crust
80
Cool completely at room temperature, about 3 hours
81
Place reserved resealable plastic bag with chocolate ganache in microwave and heat in 5-second intervals just until smooth and pourable
82
Using scissors, cut off very small tip from corner of bag with ganache
83
Pipe ganache decoratively over caramel filling in crosshatch pattern
84
Chill until chocolate is set, about 20 minutes
85
DO AHEAD: Can be made 2 days ahead
86
Cover and keep chilled
87
Bring tart to room temperature before serving
88
Remove sides from tart pan
89
Place tart on platter
90
Cut into wedges and serve with vanilla ice cream, if desired