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Category: Tarts
Prep Time: Cook Time: Total Time:
Base
2 cup chocolate wafer crumbs
1/3 cup melted butter
Caramel filling
3/4 cup sugar
3 tbsp water
2 tbsp corn syrup
1/3 cup butter, cut into piece
2/3 cup chopped macadamia nuts
1/4 cup whipping cream
Ganache
2/3 cup whipping cream
6 oz bittersweet chocolate, chopped
2 tbsp butter
Topping
1/2 cup macadamia nuts
1/2 cup sugar
2 tbsp water
3/4 whipping cream
Base: In bowl, stir crumbs with butter. Press onto bottom and up sides of 9 inch round or square tart pan with removable bottom. Bake 350 oven for 10 minutes or until set. Be careful not to let it burn Let cool completely on rack.
Caramel Filling: In heavy saucepan, bring sugar, water and corn syrup to boil without stirring brushing down side of pan with wet pastry brush, for about 8 minutes or until caramel color. Remove from heat; whisk in butter, then nuts & cream. Pour onto prepared crust. Refrigerate for about 1 hour or until set.
Ganache: In saucepan heat cream just until boiling; pour over chocolate and butter in bowl; whisking until melted and smooth. Let cool slightly. Pour over caramel filling. Refrigerate for at least 8 hours until set. (Make ahead and refrigerate up to 2 days)
Topping: Arrange nuts closely together on foil lined baking sheet. In saucepan, bring sugar and water to boil; boil without stirring, but brushing down sides of pan with wet pastry brush, for 5-7 minutes or until caramel color. Pour over nuts; let cool completely. Break into pieces; finely chop in food processor.
Remove sides of tart pan; slide tart onto serving platter, removing bottom. In bowl, whip cream; spoon into pastry bag fitted with rosette tip and pipe border of rosettes around edge of tart (or just spread over entire tart). Sprinkle with nut topping.
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CHOCOLATE CARAMEL MACADAMIA TART
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Category: Tarts
Prep Time: Cook Time: Total Time:
Base
2 cup chocolate wafer crumbs
1/3 cup melted butter
Caramel filling
3/4 cup sugar
3 tbsp water
2 tbsp corn syrup
1/3 cup butter, cut into piece
2/3 cup chopped macadamia nuts
1/4 cup whipping cream
Ganache
2/3 cup whipping cream
6 oz bittersweet chocolate, chopped
2 tbsp butter
Topping
1/2 cup macadamia nuts
1/2 cup sugar
2 tbsp water
3/4 whipping cream
Base: In bowl, stir crumbs with butter. Press onto bottom and up sides of 9 inch round or square tart pan with removable bottom. Bake 350 oven for 10 minutes or until set. Be careful not to let it burn Let cool completely on rack.
Caramel Filling: In heavy saucepan, bring sugar, water and corn syrup to boil without stirring brushing down side of pan with wet pastry brush, for about 8 minutes or until caramel color. Remove from heat; whisk in butter, then nuts & cream. Pour onto prepared crust. Refrigerate for about 1 hour or until set.
Ganache: In saucepan heat cream just until boiling; pour over chocolate and butter in bowl; whisking until melted and smooth. Let cool slightly. Pour over caramel filling. Refrigerate for at least 8 hours until set. (Make ahead and refrigerate up to 2 days)
Topping: Arrange nuts closely together on foil lined baking sheet. In saucepan, bring sugar and water to boil; boil without stirring, but brushing down sides of pan with wet pastry brush, for 5-7 minutes or until caramel color. Pour over nuts; let cool completely. Break into pieces; finely chop in food processor.
Remove sides of tart pan; slide tart onto serving platter, removing bottom. In bowl, whip cream; spoon into pastry bag fitted with rosette tip and pipe border of rosettes around edge of tart (or just spread over entire tart). Sprinkle with nut topping.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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