Chocolate Caramel Macadamia Tart |
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Prep Time: 0 Minutes Cook Time: 8 Minutes |
Ready In: 8 Minutes Servings: 12 |
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This is one of those decadent, sinful desserts reserved for special occasions. This is a dessert my daughter has passed on to me and I'm pleased to say she has my love of cooking. Ingredients:
base |
2 c chocolate wafer crumbs |
1/3 c melted butter |
caramel filling |
3/4 c sugar |
3 t water |
2 t corn syrup |
1/3 c butter, cut into piece |
2/3 c chopped macadamia nuts |
1/4 c whipping cream |
ganache |
2/3 c. whipping cream |
6 oz bittersweet chocolate, chopped |
2 t butter |
topping |
1/2 c macadamia nuts |
1/2 c sugar |
2 t water |
3/4 whipping cream |
Directions:
1. Base:
2. In bowl, stir crumbs with butter. Press onto bottom and up sides of 9 inch round or square tart pan with removeable bottom. Bake 350 oven for 10 minutes or until set. Be careful not to let it burn Let cool completely on rack.
3. Caramel Filling:
4. In heavy saucepan, bring sugar, water and corn syrup to boil without stirring brushing down side of pan with wet pastry brush, for about 8 minutes or until caramel color. Remove from heat; whisk in butter, then nuts & cream. Pour onto prepared crust. Rfrigerate for about 1 hour or until set.
5. Ganache:
6. In saucepan heat cream just until boiling; pour over chocolate and butter in bowl; whisking until melted and smooth. Let cool slightly. Pour over caramel filling. Refrigerate for at least 8 hours until set. (Make ahead and refrigerate up to 2 days)
7. Topping:
8. Arrange nuts closely together on foil linted baking sheet. In saucepan, bring sugar and water to boil; boil without stirring, but brushing down sides of pan with wet pastry brush, for 5-7 minutes or until caramel color. Pour over nuts; let cool completely. Break into pieces; finely chop in food processor.
9. Remove sides of tart pan; slide tart onto serving platter, removing bottom. In bowl, whip cream; spoon into pastry bag fitted with rosette tip and pipe border of rosettes around edge of tart ( or just spread over entire tart). Sprinkle with nut topping.
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