Chocolate Caramel Macadamia Tart
You must log in to upload a photo.
(5.0/5 [1 rating]) Log in to rate this recipe!
Submitted by Jeff Bacon, CEC, CCA, AAC
From the Chef
"This recipe involves several steps, but the individual principles are easy to master. You can experiment by substituting walnuts or using a combination of nuts."
CLASSIC TART CRUST
1 cup all-purpose flour
1/3 cup confectioner's sugar
3/4 teaspoon salt
1/2 cup (1 stick) butter -- sliced 1/4" thick
1 tablespoon ice water
1/3 cup heavy cream
8 ounces bittersweet chocolate chips
1 1/2 cups macadamia nuts
1 1/4 cups sugar
1/3 cup water
1/2 cup heavy cream
1/4 cup (1/2 stick) butter
1 teaspoon vanilla extract
1/2 teaspoon salt
Whisk the flour, confectioners' sugar and salt together in a bowl. Add the
butter and mix with a mixer or pasty blender or pulse in a food processor
until the mixture forms coarse crumbs.
`Add the ice water gradually and mix to form a dough.
Press into a tart pan with floured fingers. Chill for 1 hour.
Preheat the oven to 375 degrees. Place pie weights in the crust and bake
for 16 minutes or until the edges begin to brown and the pastry is set.
Remove the weights and bake for 10 to 12 minutes longer or until golden
Cool in the pan.
Bring 1/3 cup cream to a simmer in a heavy saucepan. Remove from the heat
and add the chocolate chips, stirring to form a smooth ganache.
Remove about one-tenth of the mixture to a small plastic bag and reserve.
Spread the remaining ganache in the prepared crust and sprinkle with the
macadamia nuts. Place in the freezer while preparing the filling.
Combine the sugar and water in a large deep saucepan. Cook over
medium-high heat until the sugar dissolves, stirring constatnly.
Increase the heat and boil, without stirring, until the syrup is golden
Add 1/2 cup cream and the butter carefully to avoid splatters, stirring
Boil without stirring until a candy thermometer raches 240 degrees. Remove
from the heat and whisk in the vanilla and salt.
Spoon the caramel into the crust; shake the tart pan gently to settle the
fillings. cool at room temperature for 3 hours.
Microwave the reserved ganache on High for 6 seconds at a time until warm
enough to pipe. cut off a small corner of the bag and pipe a crisscross
pattern over the filling.
ACF reserves the right to remove inappropriate comments.