Macadamia and salted caramel tarts

Macadamia and salted caramel tarts

By
From
Have You Eaten
Makes
4
Photographer
Billy Law

Go nuts with a tart! For this recipe I’ve chosen macadamias, as they are one of the most delicious nuts around. The crunch of macadamias goes well with the soft salted caramel and the thick chocolate ganache on top.

Ingredients

Quantity Ingredient
4 Sweet pastry tart cases
150g macadamia nuts, halved

Salted caramel

Quantity Ingredient
115g caster sugar
125ml water
250ml thickened cream
1 teaspoon sea salt flakes
50g unsalted butter, cut into cubes

Chocolate glaze

Quantity Ingredient
100g dark chocolate, roughly chopped
50g unsalted bu­tter
125ml thickened cream

Method

  1. To make the salted caramel, put the sugar and water into a saucepan over medium heat and stir until the sugar has dissolved. Then turn the heat up to high and stop stirring; let it boil for about 5 minutes until the sugar starts to caramelise and turn into toffee. Keep an eye on it, as the sugar changes colour rather quickly. Once it reaches a dark golden colour, pour the cream into the hot sugar; be very careful as it will splatter. Keep stirring with a wooden spoon and bring the caramel back to the boil, then add the salt and cook for 3 minutes. Remove the pan from the heat. Whisk the butter, a cube at a time, into the caramel, then pour it into a heatproof jug and set aside to cool.
  2. Put 4 tart cases on a tray and fill them sparingly with macadamia nuts in a single layer. Do not overcrowd and save some space for the salted caramel. Pour the salted caramel into the tart cases until almost full, about 3 mm from the brim. Transfer to the freezer to set for 30 minutes.
  3. To make the chocolate glaze, put the chocolate and butter in a heatproof bowl. Heat the cream in a saucepan until boiling point, then quickly remove from the heat and pour over the chocolate. Let the chocolate soften for a minute, then stir until the chocolate has melted. Set aside to cool.
  4. Take the tarts out of the freezer and pour the chocolate glaze over the top, filling each case to the brim. Set at room temperature before serving.
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