Best Macadamia Caramel Tart Recipes

CHOCOLATE-CARAMEL MACADAMIA NUT TART

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.

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.

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 CARAMEL MACADAMIA COCONUT TART

Steps:

• 1. To toast coconut just place in non-stick pan sprayed with butter spray and heat over medium heat until it starts to turn light golden brown. I usually use sweetened coconut and toast a whole bag to have when I need it. It keeps well in freezer after toasting. I toast macadamia nuts on cookie sheet in my oven on toast selection. I remove them when they are done to stop toasting and place in small bowl
• 2. Preparation Mix instant expresso, vanilla extract and set aside. Place macaroons, melted butter, egg, vanilla extract with expresso, cocoa, heavy cream and toasted macadamia nuts, in food processor bowl pulse 5-6 times mixing well, add heavy cream pulse 3-4 times.
• 3. Take tart pan and spray with butter spray, spoon tart mixture into pan, press down evenly into pan place in preheated 375-degree oven. Bake for 12-15 minutes. Remove from oven to cool. About 20 minutes
• 4. Sauce In double boiler heat cream then add milk chocolate morsels stir till completely melted then remove from stovetop to cool. In skillet melt butter and sugar let melt down before you start stirring. When sauce turns caramel color and bubbly 1-tablespoon Madagascar vanilla extract, 1/2-cup heavy cream stir till mixed and smooth. This mixture gets very hot and will burn bad. So be very careful. You must watch and stir constantly. When mixture is creamy and caramel in color about 8 minutes take off heat and cool for about 10 minutes then add chocolate mixture to caramel mixture stir till incorporated and smooth. Pour into a small pitcher.
• 5. Garnish: Whipping cream 12-15 fresh raspberries I use a whip cream dispenser and add 2 cups heavy cream follow direction on dispenser instruction You may also use the same amount of heavy cream whip in mixer till stiff peaks appear then place in large piping bag with a star or rosette tip
• 6. To serve place tart onto cake plate stand decorate drizzle chocolate caramel sauce back and forth cross whole tart, sprinkle toasted coconut and macadamia nuts on top. Pipe whipped cream using continuous rosettes of whipped cream around the outside edge of tart then a large rosette in the middle. Take 12-15 fresh raspberries and place evenly around the outside edge and 3 in the center.
• 7. This can be made days ahead and heated in microwave before assembling. Also tart freezes well up to four weeks. Great way to turn a cookie into a decadent, moist, rich dessert that really is easy to prepare.