Caramel Macadamia Nut Tart Recipes

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CARAMEL-NUT TART



Caramel-Nut Tart image

Almonds, walnuts, pecans, cashews, and hazelnuts come together with caramel for this crunchy, nutty tart that satisfies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes two 9-inch tarts

Number Of Ingredients 9

All-purpose flour, for dusting
Pate Sucree for Caramel-Nut Tart
1 cup unsalted butter (2 sticks)
1 cup packed light-brown sugar
1/4 cup granulated sugar
3/4 cup honey
1/4 cup heavy cream
1 pound assorted mixed nuts, such as hazelnuts, pistachios, almonds, pecans, or cashews
1 teaspoon pure vanilla extract

Steps:

  • Heat oven to 375 degrees. Have ready two 9-inch tart pans with removable bottoms. Cut out two 12-inch parchment circles, and set aside. Lightly flour a clean work surface. Roll out one disk of pate sucree to a 12-inch circle with a 1/4-inch thickness. Roll dough onto rolling pin, and unroll over one of the tart pans. Press pastry into place, being careful not to stretch dough; use a paring knife to trim any overhanging dough. Repeat with remaining disk pate sucree and tart pan. Chill both pans for 30 minutes.
  • Line pastry with parchment circles, and fill with pie weights or dried beans. Bake until pastry begins to take on color, about 25 minutes. Remove the parchment and weights; continue baking or until light golden brown all over, about 10 minutes. Transfer to wire racks to cool completely. Wrap in plastic; set aside until ready to use.
  • Reduce oven to 325 degrees. Place butter, both sugars, honey, and heavy cream in a large saucepan set over high heat. Bring to a boil, stirring constantly. Boil 5 minutes. Stir in nuts and vanilla; remove pan from heat. Pour filling into reserved tart shells.
  • Bake tarts on the center rack until the filling bubbles, 15 to 20 minutes. Transfer tarts to a wire rack to cool.

CHOCOLATE-CARAMEL MACADAMIA NUT TART



Chocolate-Caramel Macadamia Nut Tart image

A bittersweet chocolate ganache is spread in the bottom of the crust and is also piped on top of the nutty caramel filling. From December 2009 Bon Appetit magazine. Preparation time includes chilling times.

Provided by Pinay0618

Categories     Tarts

Time 3h50m

Yield 10 serving(s)

Number Of Ingredients 15

1 cup all-purpose flour
1/3 cup powdered sugar
3/4 teaspoon salt
1/2 cup chilled unsalted butter, cut into 1/2-inch cubes
1 tablespoon ice water
1/3 cup heavy whipping cream
8 ounces bittersweet chocolate, chopped (do not exceed 61% cacao)
1 1/2 cups unsalted macadamia nuts, toasted, coarsely chopped (about 7 1/2 ounces)
1 1/4 cups sugar
1/3 cup water
1/2 cup heavy whipping cream
1/4 cup unsalted butter
1 teaspoon vanilla extract
1/2 teaspoon salt
vanilla ice cream (optional)

Steps:

  • 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.

Nutrition Facts : Calories 493.8, Fat 36.6, SaturatedFat 15.7, Cholesterol 63.8, Sodium 301.4, Carbohydrate 41.8, Fiber 1.9, Sugar 29.8, Protein 3.4

MACADAMIA CARAMEL TART



Macadamia Caramel Tart image

Knowing my co-workers are willing guinea pigs, I tried this recipe for an office potluck. When I returned from a break, I found a big frilly blue ribbon on my desk with a note from the boss, saying, "You get a blue ribbon for bringing us a 'slice of heaven'!" -Debbie Emerick, Castle Rock, Colorado

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 10-12 servings.

Number Of Ingredients 7

2-3/4 cups all-purpose flour
2-1/2 cups sugar, divided
1 cup cold butter, cubed
2 eggs
1 cup heavy whipping cream
2-1/2 cups macadamia nuts, toasted
1 egg white, lightly beaten

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.

Nutrition Facts : Calories 681 calories, Fat 45g fat (18g saturated fat), Cholesterol 103mg cholesterol, Sodium 252mg sodium, Carbohydrate 68g carbohydrate (43g sugars, Fiber 3g fiber), Protein 7g protein.

CARAMEL MACADAMIA NUT TART



Caramel Macadamia Nut Tart image

Categories     Candy     Nut     Dessert     Bake     Raw     Pastry     Boil

Yield serves 12

Number Of Ingredients 16

CHOCOLATE CRUST
1/2 cup unsalted butter, melted
1/3 cup light agave nectar
1 large egg
1 teaspoon vanilla extract
Pinch of sea salt
1/3 cup plus 1 tablespoon unsweetened cocoa powder
1/2 cup sprouted spelt flour or whole wheat pastry flour
FILLING
1/2 cup unsalted butter
2 cups amber agave nectar
1/4 teaspoon sea salt
1/2 cup light cream
3 cups whole raw macadamia nuts
1 teaspoon vanilla extract
Sinfully Rich Vanilla Bean Ice Cream (page 82) or Agave Nectar Whipped Cream (page 113), for garnish (optional)

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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