Macadamia Salted Caramel Tart Recipes
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.
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- Make the Crust: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium-low speed until smooth, about 3 minutes.
- Add the egg yolk and vanilla (if using), and mix on medium speed to combine. Scrape down the side of the bowl. Add the flour, cocoa powder and salt, and mix on low speed until fully incorporated, about 1 minute. Add 1 tablespoon water and mix just until the dough is smooth, about 1 minute more.
- Crumble the dough into a 10- or 11-inch tart pan (round or rectangular), and use your fingers to press it into an even layer. Dock the dough all over with a fork. Chill the crust for at least 30 minutes and up to overnight.
- Preheat the oven to 350°F. Place the chilled tart crust on a parchment-lined baking sheet. Transfer the tray to the oven and bake just until it appears set and matte, 15 to 18 minutes. Cool completely.
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