Best 6 Chocolate Caramel Macadamia Nut Tart Recipes

CHOCOLATE MACADAMIA NUT TART

Steps:

• Preheat oven to 350 degrees.
• Place macadamia nuts in a medium skillet and toast over low heat, stirring often until golden brown all over, about 8 minutes. Do not burn. Set aside to cool completely.
• In a double boiler, combine the chocolate and butter and melt, stirring over moderate heat. Set aside to cool slightly.
• In a large bowl, whisk the whole eggs, egg white, sugar and corn syrup until combined. Stir in the rum, the cooled chocolate mixture and the nuts until blended. Pour the filling into the partially baked chocolate pastry shell and bake for about 45 minutes, until the center is set and does not wiggle. Set aside to cool on a rack. Serve at room temperature or chilled, garnish with whipped cream.
• On a work surface, mix the flour and cocoa until well blended; form into a mound. Make a well in the center and add the remaining ingredients. Using your hands, slowly blend the ingredients in the well until partially mixed, then incorporate the flour and cocoa until completely combined and a soft dough forms. Pat the dough into a disk, wrap well and refrigerate for at least 2 hours or overnight. (see Note).
• Between 2 sheets of waxed paper, roll out dough into a 13-inch round. Refrigerate for 10 minutes. Remove the waxed paper and transfer the dough to an 11-inch tart pan with removable bottom. Fit the dough evenly into the pan and trim any overhanging pastry. Refrigerate for at least 10 minutes more. Preheat oven to 425 degrees.
• Line the chilled shell with aluminum foil and weigh down with pie weights or dried beans. Bake for 10 minutes. Then remove the weights and foil and bake for 5 minutes longer until set but slightly soft.
• Note: This is a cookie-like crust. The dough softens quickly once out of the refrigerator and is a bit difficult to transfer to the tart pan, but scraps can be used to repair any cracks.

MACADAMIA CARAMEL TART

Steps:

• In a food processor, combine the flour, 1/2 cup sugar and butter. Cover and pulse until blended. Add eggs; pulse until blended. On a lightly floured surface, gently knead dough 5 times or until a ball is formed., Between two sheets of waxed paper, roll two-thirds of dough into a 13-in. circle; press onto the bottom and 2 in. up the sides of an ungreased 9-in. springform pan. Cover and chill. Roll remaining dough into a 9-in. circle; chill., In a large heavy skillet, cook and stir the remaining sugar over medium heat until melted and dark brown, about 20 minutes. Slowly stir in cream until blended. Remove from the heat; stir in nuts. , Cool for 15 minutes. Pour into prepared pan. Top with 9-in. pastry circle. Fold pastry from sides of pan over the top pastry; seal edges with a fork. Brush top with egg white., Bake at 325° for 50-55 minutes or until golden brown. cool on a wire rack for 20 minutes. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Cool completely before cutting.

CHOCOLATE-MACADAMIA NUT TART

Steps:

• Pate Sucree:In the bowl of a food processor, combine flour and sugar. Add butter, and process until mixture resembles coarse meal, 10 to 20 seconds. In a small bowl, lightly beat egg yolks; add ice water. With machine running, add the egg mixture in a slow, steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Refrigerate at least 1 hour. Dough may be frozen up to 1 month. To thaw, transfer disks to refrigerator overnight, or let stand at room temperature 1 hour.
• Tart:Preheat oven to 400 degrees. On a lightly floured surface, roll out one disk of pate sucree to a 14-inch round, about 1/8 inch thick (reserve remaining disk for another use). Fit into an 11-inch round tart pan with removable bottom; trim dough flush with rim. Use trimmings to patch any thin spots in shell. Refrigerate 30 minutes or up to overnight.
• Meanwhile, in a large bowl, whisk together eggs, sugar, and bourbon until combined. Whisk in flour and salt, then whisk in butter. Stir in chocolate until combined. Pour mixture into chilled tart shell. Cover top with nuts, pressing them halfway down into the filling.
• Bake 10 minutes. Reduce oven temperature to 350 degrees and continue baking until crust and filling are golden, about 35 minutes more. If tart is browning too quickly, tent with aluminum foil. Transfer pan to a wire rack and let cool completely. Tart can be stored in an airtight container at room temperature up to 2 days.

CARAMEL MACADAMIA NUT TART

Steps:

• Preheat the oven to 325°F. Line the bottom of a 10-inch removable bottom tart pan with a circle of parchment paper.
• In an electric mixer, beat together all the crust ingredients until smooth and creamy. Pour the batter into the prepared tart pan and bake for 15 minutes, or until the crust is set.
• For the filling, combine the butter, agave nectar, and salt in a saucepan. Bring to a boil. The mixture should reach 250°F on a candy thermometer. Remove from the heat and stir in the cream, nuts, and vanilla extract. Pour into the prebaked crust and return to the oven for 15 to 20 minutes, until golden and bubbly.
• Important note: place the tart pan on a baking sheet before placing in the oven. This will prevent the caramel from dripping inside your oven and make it easier to remove the hot tart from the oven.
• Cool the tart to room temperature, then refrigerate for 4 or more hours. It will look a bit gooey at first, but the caramel hardens when refrigerated. When the tart has set, carefully cut out wedges, remembering to peel off the parchment paper. This tart is difficult to remove as a whole from the pan because of the hardened caramel topping, so you'll need to cut it into individual pieces to serve. Serve warm with vanilla ice cream or whipped cream.

HAWAIIAN CHOCOLATE MACADAMIA NUT TART

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toast macadamia nut pieces, and coconut flakes in separate pans in the preheated oven until golden brown, about 8 minutes. Remove to cool.
• Press one of the pie crusts onto the bottom of a 12 to 14-inch fluted tart pan. Cut the remaining pie crust into strips, and use it to fill in the edges of the tart pan, ensuring that the crust is completely sealed. Gently press the chocolate chips into the pie crust, and set aside.
• In a large bowl, whisk together the eggs, vanilla, and corn syrup until smooth. Stir in the sugar, margarine, macadamia nuts, and coconut flakes. Pour over pie crust.
• Bake in preheated oven until a knife inserted halfway between the center and the edge of the crust comes out clean, 50 to 55 minutes. Cool completely on a wire rack.

VENUS' CHOCOLATE MACADAMIA NUT TART

Steps:

• In a large mixing bowl, cream together 1/2 cup softened butter and 1/4 cup sugar until pale, about 3 minutes; beat in egg.
• In a separate bowl, mix flour and cocoa powder. Using a wooden spoon, stir the dry ingredients into the creamed mixture and gather the dough into a ball. Flatten the dough into a disk and wrap in waxed paper; refrigerate for at least 2 hours.
• Preheat oven to 325 degrees F (165 degrees C).
• On a lightly floured surface, roll out chilled dough into a 10 inch round and about 1/4 inch thickness. Transfer dough to an 8 inch tart pan, pressing dough evenly into pan; prick all over with a fork and freeze for 10 minutes.
• Bake tart shell in preheated oven for 12 minutes; transfer to a rack to cool.
• To make caramel: In a small saucepan over low heat, bring 1/2 cup heavy cream to a simmer. In a heavy medium saucepan over high heat, gradually add 1/2 cup sugar in small amounts, stirring constantly, until it melts and turns golden brown. Remove saucepan from heat and slowly stir in hot cream; stir in 2 tablespoons butter and allow mixture to cool.
• To make chocolate cream: In a medium bowl, combine semisweet chocolate and liqueur. In a small saucepan over high heat, bring remaining 1/2 cup heavy cream to a boil and pour it over chocolate; stir mixture with a wooden spoon until chocolate is melted and very smooth.
• Reserve 13 whole macadamia nuts and chop the rest. Pour cooled caramel into the cooled tart shell and spread evenly with a metal spatula; sprinkle chopped nuts over caramel. Pour chocolate cream on top and spread evenly.
• Arrange 10 whole nuts around the edge of the tart to mark 10 slices; place remaining 3 nuts in the center. Refrigerate the tart for 1 hour or until firm; serve.