Gluten Free Chocolate Caramel Tart with Macadamia Nut Crust

This rich and decadent tart will be a dessert showstopper this holiday season. Luscious caramel and rich dark chocolate are nestled in a golden macadamia nut crust that is baked to perfection.

Recipe courtesy of Aly from Cooking in Stilettos.

 

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Servings 8slices
Prep Time 3.5 hours
Cook Time 1 hour
Submitted By Aly Cleary from Cooking in Stilettos
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 8slices
Prep Time 3.5 hours
Cook Time 1 hour
Submitted By Aly Cleary from Cooking in Stilettos
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
For the Crust
  1. Butter a 9” fluted tart pan and set aside.
  2. In a food processor, add the macadamia nuts and pulse until they are almost finely chopped.
  3. Add the flour, super fine sugar and salt and pulse a few more times to combine.
  4. Add the very cold chilled butter cubes scattered throughout the food processor bowl and pulse until the butter resembles peas in the flour mixture.
  5. Break up the egg yolk with a fork and beat it lightly. Drizzle over the dough mixture.
  6. Pulse until the dough starts to come together. You will hear the change as the consistency starts to pull together.
  7. Remove the dough from the food processor and lightly knead the dough so that it comes together.
  8. Add the dough to the tart pan with your hands, taking care to press the dough up the sides of the fluted tart pan and creating a even base.
  9. Freeze the crust for about 45 minutes and heat the oven to 375° F.
  10. Place the tart pan on a baking sheet.
  11. Lightly butter the shiny side of a piece of foil and, with the butter side facing down, cover the tart crust for a blind bake. Bake for about 25 – 30 minutes.
  12. Remove the foil and bake for another 8 – 10 minutes more. When it is golden brown, remove and let cool completely.
For the Caramel Layer
  1. In a heavy bottomed saucepan, add the sugar, water, corn syrup and salt. Swirl to combine – do not stir. Swirl the pan so that the sugar dissolves over medium high heat.
  2. When the caramel turns a medium dark amber color, take it off the heat and immediately add the cream, butter and vanilla, whisking constantly. Use caution as the mixture will boil up quickly, but this is normal.
  3. Return to the heat and, using a candy thermometer, cook the caramel until it is 243°F.
  4. Let cool for about 20 minutes - it will thicken as it cools.
  5. Pour the caramel into the cooled tart crust.
  6. Chill for 45 minutes.
For the Chocolate Ganache Layer
  1. Add the chopped dark chocolate to a large bowl.
  2. In a small saucepan, bring the heavy cream, butter and salt to a simmer. Remove from the heat, add the vanilla and pour over the chopped chocolate.
  3. Using a spatula, stir the chocolate until it is melted fully and glossy.
  4. Spread the chocolate ganache over the set caramel layer.
  5. Top with a bit of flaked sea salt and chopped macadamia nuts and chill until ready to serve.
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