For 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.
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.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	587.26 Kcal (2459 kJ)
Calories from fat	372.99 Kcal
		% Daily Value*
Total Fat	41.44g	64%
Cholesterol	54.13mg	18%
Sodium	429.15mg	18%
Potassium	350.84mg	7%
Total Carbs	54.19g	18%
Sugars	34.49g	138%
Dietary Fiber	2.76g	11%
Protein	5.06g	10%
Vitamin C	0.3mg	1%
Vitamin A	0.2mg	6%
Iron	1.2mg	7%
Calcium	56.4mg	6%

Amount Per 100 g
Calories	453.53 Kcal (1899 kJ)
Calories from fat	288.05 Kcal
		% Daily Value*
Total Fat	32.01g	64%
Cholesterol	41.81mg	18%
Sodium	331.43mg	18%
Potassium	270.95mg	7%
Total Carbs	41.85g	18%
Sugars	26.63g	138%
Dietary Fiber	2.13g	11%
Protein	3.91g	10%
Vitamin C	0.3mg	1%
Vitamin A	0.1mg	6%
Iron	0.9mg	7%
Calcium	43.5mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Chocolate-Caramel Macadamia Nut Tart

All purpose flour, Powdered sugar, Salt and 12 more..
Mocha-Chocolate Shortbread

All-purpose flour, Powdered sugar, Instant coffee granules and 4 more..
Rhubarb-Cranberry Cobbler

Sugar, Cornstarch, Ground cinnamon, Ground ginger and 11 more..
Honey-Glazed Peach Tart with Mascarpone Cream

All purpose flour, Powdered sugar, Salt and 14 more..
Macadamia Chocolate Meltaways

Macadamia nuts, divided (if you use salted macadamia nuts... and 9 more..
Bittersweet Truffle Tart

All-purpose flour, Powdered sugar, Ground blanched almond and 11 more..
Ultimate Chocolate Cake

Unsalted butter, Sugar, Boiling water, Cocoa powder, Eggs and 13 more..
Fresh Cherry Cheesecake Bars

All-purpose flour (about 1 cup), Powdered sugar, Salt and 12 more..
Caramelized Pistachio, Walnut, and Almond Tart

All purpose flour, Powdered sugar, Scant ) salt and 11 more..
Chocolate Turnovers

All-purpose flour, Sugar, Salt and 7 more..
Brownie Cupcakes with Peanut Butter Frosting

Unsalted butter, cut into 4 pieces and 15 more..
Butterscotch Pie

All-purpose flour, Powdered sugar, Salt and 13 more..