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Category: Tarts
Prep Time: Cook Time: Total Time:
Makes 2 dozen two inch tartlets
Tart Crust
24 two inch tartlets, premade or homemade
3 tablespoons confectioner sugar
Caramel and macadamia tart filling
3/4 cup Macadamia nut, coarsely chopped
1 cup homemade caramel sauce (recipe follows)
White chocolate buttercream
3 oz white chocolate, melted
2 tablespoons of heavy cream
3 large egg whites
3/4 cup sugar
1 sticks unsalted butter
1/4 teaspoon salt
To make caramel and macadamia tart filling:
1. Coarsely chop macadamia nuts and fold into caramel sauce.
To make white chocolate buttercream:
1. Place white chocolate and heavy cream in a heat proof bowl over simmering water and stir to melt; set aside
1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 160 degrees F while whisking constantly.
2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer)until mixture cools and doubles in volume and forms soft medium peaks; about 10-12 minutes.
3. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. Add salt and vanilla and mix to combine. Add cooled white chocolate and mix to combine.
To assemble:
1. Dust tart shells with confectioner sugar. Place one tablespoon of caramel and macadamia tart filling in shell and then pipe white chocolate buttercream on top.
Homemade Caramel Sauce (click here for a step-by-step picture tutorial)
1 cup sugar
6 tablespoons water
4 tablespoon butter
1/4 c heavy cream
1/4 teaspoon salt
1.Place sugar and water into a saucepan over medium low heat and stir the until sugar has dissolved. Dissolve any crystals forming on the side with a wet pastry brush.
2.Once sugar has dissolved increase heat to high.
3.At this point do not stir the mixture directly. Now and then, using the handle, give the pot a swirl to keep the mixture moving. The mixture will start to bubble after a minute or so.
4.After 3-4 minutes the mixture will turn from a light amber to medium amber. Add the butter and heavy cream at this point. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Set aside to cool completely.
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Caramel & Macademia with White Chocolate Tarts
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Category: Tarts
Prep Time: Cook Time: Total Time:
Makes 2 dozen two inch tartlets
Tart Crust
24 two inch tartlets, premade or homemade
3 tablespoons confectioner sugar
Caramel and macadamia tart filling
3/4 cup Macadamia nut, coarsely chopped
1 cup homemade caramel sauce (recipe follows)
White chocolate buttercream
3 oz white chocolate, melted
2 tablespoons of heavy cream
3 large egg whites
3/4 cup sugar
1 sticks unsalted butter
1/4 teaspoon salt
To make caramel and macadamia tart filling:
1. Coarsely chop macadamia nuts and fold into caramel sauce.
To make white chocolate buttercream:
1. Place white chocolate and heavy cream in a heat proof bowl over simmering water and stir to melt; set aside
1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 160 degrees F while whisking constantly.
2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer)until mixture cools and doubles in volume and forms soft medium peaks; about 10-12 minutes.
3. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. Add salt and vanilla and mix to combine. Add cooled white chocolate and mix to combine.
To assemble:
1. Dust tart shells with confectioner sugar. Place one tablespoon of caramel and macadamia tart filling in shell and then pipe white chocolate buttercream on top.
Homemade Caramel Sauce (click here for a step-by-step picture tutorial)
1 cup sugar
6 tablespoons water
4 tablespoon butter
1/4 c heavy cream
1/4 teaspoon salt
1.Place sugar and water into a saucepan over medium low heat and stir the until sugar has dissolved. Dissolve any crystals forming on the side with a wet pastry brush.
2.Once sugar has dissolved increase heat to high.
3.At this point do not stir the mixture directly. Now and then, using the handle, give the pot a swirl to keep the mixture moving. The mixture will start to bubble after a minute or so.
4.After 3-4 minutes the mixture will turn from a light amber to medium amber. Add the butter and heavy cream at this point. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Set aside to cool completely.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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