Best 2 Chocolate Nut Caramel Tart Recipes
Indulge in a symphony of flavors with our tantalizing Chocolate Nut Caramel Tart! This dessert masterpiece features a rich and decadent chocolate ganache filling, nestled upon a crispy and buttery graham cracker crust. The filling is generously studded with roasted almonds and pecans, adding a delightful nutty crunch. A luscious layer of homemade salted caramel sauce adds a touch of sweetness and a hint of savory balance. The tart is then topped with a layer of melted dark chocolate, creating a glossy and irresistible finish. This recipe also includes variations for a gluten-free crust and a vegan filling, ensuring everyone can savor this delectable treat. Whether you're a seasoned baker or just starting out, our detailed instructions and helpful tips will guide you through the process of creating this stunning tart.
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CHOCOLATE-NUT CARAMEL TART
With just a few ingredients and in less time than you'd think, this sinfully rich tart is ready to go. It's a good recipe to have up your sleeve for any gathering. -Kathy Specht, Clinton, Montana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 450°. Unroll pastry into a 9-in. fluted tart pan with removable bottom. Press onto bottom and up sides of pan; trim pastry even with edge (discard trimmed pastry or save for another use). Generously prick bottom of crust with a fork. Bake 9-11 minutes or until golden brown. Cool completely on a wire rack., Reserve 2 tablespoons Nutella for topping; spread remaining Nutella into cooled crust. In a small saucepan, combine caramels and cream; cook over medium-low heat until blended, stirring occasionally. Remove from heat; stir in macadamia nuts. Spread evenly over Nutella., In a microwave, heat reserved Nutella until warmed; drizzle over filling. Refrigerate 1 hour or until firm. If desired, serve with whipped cream.
Nutrition Facts :
CHOCOLATE-CARAMEL MACADAMIA NUT TART
Provided by Abigail Johnson Dodge
Categories Milk/Cream Food Processor Chocolate Dessert Bake Christmas High Fiber Macadamia Nut Vanilla Christmas Eve Boil Candy Thermometer Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 22
Steps:
- For crust:
- or crust: Blend flour, powdered sugar, and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add 1 tablespoon ice water and blend just until moist clumps form, adding more ice water by teaspoonfuls if mixture is dry. Transfer dough to 9-inch-diameter tart pan with removable bottom. Using lightly floured fingers, press dough firmly and evenly onto bottom and up sides of pan. Chill crust 1 hour.
- Position rack in center of oven and preheat to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake crust until pale golden around edges and sides are set, about 20 minutes. Remove foil and beans; bake until crust is golden and cooked through, about 14 minutes. Transfer to rack and cool crust completely in pan.
- For ganache:
- Bring cream to simmer in heavy small saucepan. Remove from heat. Add chocolate; stir until smooth.
- Spoon 3 tablespoons ganache into 1 corner of small resealable plastic bag and seal; set aside at room temperature for piping. Spread remaining ganache evenly over bottom of crust. Sprinkle chopped macadamia nuts evenly over ganache layer in crust. Freeze crust while preparing caramel filling.
- For caramel filling:
- Combine sugar and 1/3 cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. 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. Remove pan from heat. Add cream and butter; stir until any caramel bits dissolve and mixture is smooth. Attach candy thermometer to side of pan and bring mixture to boil over medium-high heat. Boil without stirring until thermometer registers 240°F, about 2 1/2 minutes longer. Remove from heat. Whisk in vanilla and salt.
- Remove crust from freezer. Working quickly, pour caramel filling into crust. Gently shake tart pan to allow filling to settle evenly in crust. Cool completely at room temperature, about 3 hours. Remove crust from freezer. Working quickly, pour caramel filling into crust. Gently shake tart pan to allow filling to settle evenly in crust. Cool completely at room temperature, about 3 hours.
- Place reserved resealable plastic bag with chocolate ganache in microwave and heat in 5-second intervals just until smooth and pourable. Using scissors, cut off very small tip from corner of bag with ganache. Pipe ganache decoratively over caramel filling in crosshatch pattern. Chill until chocolate is set, about 20 minutes. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled. Bring tart to room temperature before serving.
- Remove sides from tart pan. Place tart on platter. Cut into wedges and serve with vanilla ice cream, if desired.
Tips:
- For a richer flavor, use dark chocolate with a cocoa content of 70% or higher.
- To make the tart crust more flavorful, add a pinch of salt or a teaspoon of vanilla extract.
- To prevent the caramel from burning, stir it constantly and do not let it boil.
- If you don't have a tart pan, you can use a 9-inch pie plate.
- To make the tart ahead of time, bake it and let it cool completely. Then, wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days.
Conclusion:
This chocolate nut caramel tart is a delicious and decadent dessert that is perfect for any occasion. The rich chocolate ganache, the gooey caramel filling, and the crunchy nuts make this tart a real crowd-pleaser. If you are looking for a special dessert to impress your friends and family, this tart is sure to do the trick.
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