Chocolate Nut Caramel Tart Food

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CHOCOLATE-NUT CARAMEL TART



Chocolate-Nut Caramel Tart image

With just a few ingredients and in less time than you'd think, this sinfully rich tart is ready to go. It's a good recipe to have up your sleeve for any gathering. -Kathy Specht, Clinton, Montana

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 12 servings.

Number Of Ingredients 6

1 sheet refrigerated pie pastry
1 jar (13 ounces) Nutella, divided
20 caramels
1/3 cup heavy whipping cream
1-3/4 cups chopped macadamia nuts, toasted
Whipped cream, optional

Steps:

  • Preheat oven to 450°. Unroll pastry into a 9-in. fluted tart pan with removable bottom. Press onto bottom and up sides of pan; trim pastry even with edge (discard trimmed pastry or save for another use). Generously prick bottom of crust with a fork. Bake 9-11 minutes or until golden brown. Cool completely on a wire rack., Reserve 2 tablespoons Nutella for topping; spread remaining Nutella into cooled crust. In a small saucepan, combine caramels and cream; cook over medium-low heat until blended, stirring occasionally. Remove from heat; stir in macadamia nuts. Spread evenly over Nutella., In a microwave, heat reserved Nutella until warmed; drizzle over filling. Refrigerate 1 hour or until firm. If desired, serve with whipped cream.

Nutrition Facts :

CHOCOLATE CARAMEL TART



Chocolate Caramel Tart image

It is hard to believe in this day and age - when salted caramel ice cream is almost as ubiquitous as vanilla - that desserts in which salt plays a starring role was once a newfangled concept. This recipe, an adaptation of one attributed to the pastry chef Claudia Fleming, came to The Times in a 2000 article by Amanda Hesser about the development of that very trend, and it is a perfect example of how it's done right. Layers of silky caramel and dark chocolate ganache topped with a sprinkling of crunchy, snow-white fleur de sel make this an unforgettable combination of flavors and textures.

Provided by Amanda Hesser

Categories     dessert

Time 1h15m

Yield 10-inch tart (12 to 16 servings)

Number Of Ingredients 16

1/2 cup (1 stick) salted butter, at room temperature
1/2 cup plus 1 tablespoon confectioners' sugar
1/4 cup unsweetened cocoa
1 large egg yolk
3/4 teaspoon vanilla extract
1 1/4 cups all-purpose flour
2 cups sugar
1/2 cup water
1/4 cup corn syrup
1/2 cup (1 stick) unsalted butter
1/2 cup heavy cream
2 tablespoons creme fraiche (available at specialty food markets)
PInch of salt
3 1/2 ounces extra-bittersweet chocolate (70 to 85%), chopped
1/2 cup heavy cream
Fleur de sel

Steps:

  • Prepare chocolate dough: In bowl of an electric mixer, combine the butter, confectioners' sugar and cocoa. Beat until smooth. Add egg yolk and vanilla, and beat until blended.
  • Sift flour into dough mixture. Beat on low speed until combined. Press the dough into the bottom and up the sides of a 10-inch tart pan. (You can use a 9-inch pan, but the crust will be thicker and the caramel may take longer to set in step 4.)
  • Preheat oven to 350 degrees. Line tart with foil, and fill with dried beans, rice or pie weights. Bake for 15 minutes. Remove foil and weights, and bake until pastry is dry and set, another 10 to 15 minutes. Transfer to a wire rack to cool.
  • Prepare caramel filling: In a large saucepan, bring sugar, water and corn syrup to a boil. Stir or swirl the pan occasionally, until mixture is a medium amber color, about 12 minutes. Remove from the heat. Caramel will continue to cook and darken off of the heat. Carefully but quickly whisk in the butter, cream, creme fraiche and salt until smooth (mixture will bubble up). Pour hot caramel into tart, and allow to cool and set, at least 1 hour.
  • Prepare chocolate glaze: Place chocolate in a bowl. In a small saucepan, bring cream to a boil. Pour hot cream over chocolate and whisk until chocolate has melted and mixture is smooth. Pour glaze over tart, tilting tart for even coverage. Refrigerate until tart is set, at least one hour, then sprinkle with a few granules of fleur de sel. Keep refrigerated until serving.

Nutrition Facts : @context http, Calories 408, UnsaturatedFat 7 grams, Carbohydrate 53 grams, Fat 23 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 14 grams, Sodium 243 milligrams, Sugar 42 grams, TransFat 1 gram

CARAMEL NUT TART



Caramel Nut Tart image

Give your dinner guests a sweet surprise by finishing the meal with this delicious Caramel Nut Tart.

Provided by My Food and Family

Categories     Recipes

Time 1h45m

Yield 12 servings

Number Of Ingredients 9

1-1/4 cups graham cracker crumbs
1/4 cup butter or margarine, melted
3 Tbsp. brown sugar
1/4 tsp. ground cinnamon
35 KRAFT Caramels
1/3 cup whipping cream
1 Tbsp. MAXWELL HOUSE Instant Coffee, any variety
3 cups chopped pecans, toasted
1 oz. BAKER'S Semi-Sweet Chocolate

Steps:

  • Heat oven to 325°F.
  • Mix first 4 ingredients; press onto bottom and 1 inch up side of 9-inch springform pan. Bake 10 min. or until lightly browned. Cool.
  • Microwave caramels, cream and coffee granules in large microwaveable bowl on MEDIUM (50%) 2 to 3 min. or until caramels are completely melted, stirring after each minute. Stir in nuts; spread onto bottom of crust.
  • Refrigerate 1 hour or until firm. Melt chocolate as directed on package; drizzle over tart. Refrigerate until firm.

Nutrition Facts : Calories 410, Fat 31 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 20 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g

CHOCOLATE, HAZELNUT & SALTED CARAMEL TART



Chocolate, hazelnut & salted caramel tart image

A buttery pastry case with a layer of caramel and just a hint of salt, studded with nuts and finished with a fudge filling

Provided by Good Food team

Categories     Afternoon tea, Dessert

Time 1h30m

Number Of Ingredients 17

50g blanched hazelnut
200g plain flour
1 tbsp icing sugar
140g cold butter , diced
1 egg yolk
flour , for dusting
75g caster sugar
25g butter
100ml double cream
1 tbsp golden syrup
large pinch sea salt flakes
50g blanched hazelnut , toasted and roughly chopped
100g dark chocolate (70%)
75g butter
2 large eggs , plus 1 yolk
50g caster sugar
1 tbsp cocoa

Steps:

  • To make the pastry, whizz the hazelnuts in a food processor until finely ground. Add the flour, icing sugar and butter, and pulse until the mixture resembles breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse until the dough comes together. Tip the dough out and flatten into a disc, then wrap in cling film and chill for 30 mins.
  • Heat oven to 180C/160C fan/gas 4. On a floured surface, roll out the pastry to line a 23cm loose-bottomed, deep tart tin. Trim the edges and prick the base with a fork, then line with baking parchment and fill with baking beans. Bake for 20 mins, then carefully remove the baking beans and parchment and bake for a further 5-10 mins until light golden. Allow to cool.
  • Meanwhile, make the salted caramel. Tip the sugar into a small pan, add 1-2 tbsp water and heat gently to dissolve the sugar. Increase the heat and cook until the sugar turns to an ambercoloured caramel. Reduce the heat and add the butter, cream and golden syrup, and stir until the sauce is smooth and thickened. Remove from the heat and add the salt. Allow to cool for a few mins, then spread onto the tart base. Scatter with chopped hazelnuts and set aside.
  • For the chocolate filling, melt the chocolate and butter in a heatproof bowl set over a pan of simmering water. Stir until smooth, then remove from the heat and allow to cool slightly. In a separate bowl, whisk the eggs, egg yolk and caster sugar for about 6 mins until thick and pale. Fold in the melted chocolate and cocoa, then pour into the tart case. Transfer to a baking sheet and cook for 20-25 mins or until set and the top has formed a crust. Allow to cool to room temperature before serving in slices.

Nutrition Facts : Calories 424 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium

CARAMEL NUT TART



Caramel Nut Tart image

My mom loves caramel, nuts and cream cheese, so when I found this tart recipe I knew I had to try it. Now the dessert is a family favorite and it is served at every get-together. -Donna Urban, Glenolden, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 11

1-1/4 cups all-purpose flour
1/8 teaspoon salt
1 package (3 ounces) cold cream cheese, cubed
1/4 cup cold butter, cubed
2 to 3 tablespoons ice water
FILLING:
1/3 cup butter, cubed
1/3 cup packed brown sugar
2 tablespoons light corn syrup
1-1/2 cups mixed nuts
1/2 teaspoon vanilla extract

Steps:

  • In a small bowl, combine flour and salt; cut in cream cheese and butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball. , Roll out dough into a 10-in. circle. Press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom; trim edges., Line unpricked crust with a double layer of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. Reduce heat to 400°., For filling, in a small heavy saucepan, combine the butter, brown sugar and corn syrup. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in nuts and vanilla. Spread into crust. , Place tart pan on a baking sheet. Bake until bubbly, for 15-20 minutes. Cool on a wire rack.

Nutrition Facts : Calories 342 calories, Fat 24g fat (10g saturated fat), Cholesterol 37mg cholesterol, Sodium 273mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 2g fiber), Protein 6g protein.

WHITE CHOCOLATE & MACADAMIA TART



White Chocolate & Macadamia Tart image

The third of four Chocoholics Heaven recipes in a recent issue of the Australian 'Women's Day'. Decadently delicious!

Provided by bluemoon downunder

Categories     Tarts

Time 1h45m

Yield 1 tart, 8 serving(s)

Number Of Ingredients 13

1 1/4 cups plain flour
150 g cold butter, chopped
1/2 cup macadamia nuts
1/3 cup icing sugar
2 egg yolks
1 teaspoon ice water
2 (180 g) blocks white chocolate, chopped
4 egg yolks
2 eggs
1/4 cup caster sugar
1/3 cup thickened cream
1 teaspoon vanilla extract
1/2 cup macadamia nuts

Steps:

  • Preheat oven to moderately slow, 160°C, and lightly grease a 23cm springform flan pan.
  • Place flour, butter, nuts and icing sugar in a food processor and process until well-combined, add egg yolks and water and process until the ingredients just come together.
  • Turn onto a lightly floured surface, knead gently, wrap in plastic wrap and chill for 30 minutes.
  • Roll out the pastry between 2 sheets of baking paper, ease into prepared pan, trim the edges and chill for 10 minutes.
  • Bake blind (see Note below) for 15 minutes, remove paper and filling, and bake for another 10 minutes.
  • FILLING: Melt 250g chocolate in a small saucepan over a low heat; in a small bowl, using an electric beater, beat the egg yolks, eggs and caster sugar until the mixture is thick and creamy; stir in the cream, vanilla extract and melted chocolate.
  • Sprinkle the pastry base with macadamia nuts, pour the chocolate mixture into the pastry case; bake for 35-40 minutes or until the filling is set.
  • Cool to room temperature.
  • Serve the tart, drizzled with the remaining melted white chocolate.
  • NOTE: To blind bake, put rice, dried beans or pastry weights in the pastry shell, then bake as directed.

Nutrition Facts : Calories 697, Fat 49.8, SaturatedFat 23.8, Cholesterol 251.9, Sodium 175.6, Carbohydrate 56, Fiber 2, Sugar 38.8, Protein 9.8

CARAMEL NUT TART



Caramel Nut Tart image

Categories     Milk/Cream     Chocolate     Nut     Dessert     Bake     Vegetarian     Kid-Friendly     Pecan     Walnut     Fall     Honey     Gourmet     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Serves 8 to 10

Number Of Ingredients 12

all-butter pastry dough
3 cups pie weights or raw rice for weighting shell
1 1/2 cups pecans (about 6 ounces)
1 1/2 cups walnuts (about 6 ounces)
1 stick (1/2 cup) unsalted butter
1 cup packed light brown sugar
1/2 cup honey
1/2 cup heavy cream
2 ounces fine-quality bittersweet chocolate (not unsweetened)
Accompaniments:
ginger ice cream
cinnamon nutmeg tuiles

Steps:

  • Preheat oven to 400°F.
  • Between 2 sheets of wax paper roll out dough into a 14-inch round (about 1/8 inch thick). Transfer dough to a baking sheet and chill 10 minutes. Lift top sheet of wax paper from dough and gently replace on top (this will facilitate removal of paper later). Flip dough over, discarding wax paper now on top, and carefully invert dough into an 11-inch tart pan with a removable fluted rim. Lightly press dough up side of rim, using pieces from overhang to patch any holes. Chill shell 30 minutes, or until firm.
  • Line shell with foil, folding over edge to cover pastry entirely, and fill with pie weights or raw rice. Bake shell on a baking sheet in middle of oven 35 minutes and carefully remove foil and weights or rice. If bottom of crust still has patches of translucent undercooked dough, return shell to oven without foil and weights or rice and bake until pastry is completely cooked and golden, 3 to 5 minutes more. Cool shell in pan on a rack.
  • Reduce temperature to 350°F.
  • Coarsely chop nuts. In a 3-quart heavy saucepan melt butter with brown sugar and honey, stirring, and simmer 1 minute. Stir in nuts and cream. Simmer mixture 1 minute and pour into shell. Bake tart on baking sheet in middle of oven 30 minutes, or until filling is a few shades darker. Cool tart in pan on rack.
  • Chop chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Cool chocolate slightly and transfer to a pastry bag fitted with a #3 plain tip (slightly smaller than 1/8 inch). (Alternatively, transfer chocolate to a small heavy-duty sealable plastic bag. Squeeze chocolate into one corner of bag and with scissors cut a tiny slice off corner to form a small hole.) Pipe thin lines of chocolate over tart in a back and forth motion to form stripes. Tart may be made 2 days ahead and chilled, covered.
  • Serve caramel tart chilled or at room temperature with ice cream and tuiles.

CARAMEL-NUT TART WITH MILK CHOCOLATE AND COGNAC CREAM



Caramel-Nut Tart with Milk Chocolate and Cognac Cream image

Categories     Candy     Chocolate     Nut     Dessert     Bake     Kosher     Pastry

Number Of Ingredients 8

1 recipe pâte sucrée (see page 196)
1 3/4 cups whole nuts (I like a combination of almonds, walnuts, macadamia, pine nuts, pecans, and hazelnuts)
2 1/2 cups granulated sugar
1 2/3 cup heavy cream
2 teaspoons mild honey, such as orange blossom
1/2 teaspoon kosher salt
6 ounces milk chocolate
1 1/2 teaspoons cognac

Steps:

  • Preheat the oven to 375°F.
  • Line the tart pan with the pâte sucrée according to page 196. Prick the bottom with a fork and line it with a few open and fanned out coffee filters or a piece of parchment paper. Fill the lined tart shell with beans or pie weights, and bake 15 minutes, until set. Take the tart out of the oven, and carefully lift out the paper and beans. Return the tart to the oven, and bake another 10 to 15 minutes, until the crust is an even golden brown. Set the tart on a rack to cool completely.
  • Spread the nuts on a baking sheet (keep each type separate) and toast 8 to 12 minutes, until they're golden brown and smell nutty. Some will toast more quickly than others, so watch them carefully and remove the toasted nuts as needed.
  • Place the sugar and 1 cup water in a very clean medium-sized heavy-bottomed saucepan. Over medium-high heat, cook the sugar, shaking the pan often to stir-don't use a utensil to stir, as it could cause the sugar to crystallize. Continue cooking and swirling the pan until the caramel is a deep golden brown, just beyond the soft-crack stage (about 310°F on a candy thermometer). It should be a nice dark color, but not burned.
  • Remove from the heat, and slowly whisk in 2/3 cup cream, stirring with the whisk the entire time, until the caramel is smooth and the cream is fully incorporated. (Be aware that the caramel will foam up as you add the cream. It's very hot, so be careful and pour slowly.) Allow to cool a few minutes. Place the nuts and honey in a bowl. Pour the caramel over them, and stir to combine well. Season with 1/4 teaspoon salt, and pour the mixture into the baked tart shell, to just below the rim. It's important not to overfill the crust. Refrigerate the tart at least 2 hours.
  • Melt the milk chocolate in a small saucepan over very low heat, and stir in 1/3 cup water. Just before serving, whip 1 cup cream and the cognac to soft peaks in a stand mixer fitted with the whisk attachment.
  • Slice the tart in half, and cut one half into twelve thin slices. Refrigerate the rest for leftover snacking. Place one slice at the center of each of six plates. Prop up a second slice on top of the first, setting it at an angle and letting the pointed end of the slice rest on the plate. Continue with the remaining slices. Garnish each with three dollops of the cognac cream, and drizzle the milk chocolate across the tart.
  • Note
  • The tricky part to this dessert is making the caramel filling. If it cooks too long, it will taste bitter; and if it doesn't cook long enough, it won't achieve that chewy consistency.

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CARAMEL-CHOCOLATE MACADAMIA TART RECIPE - PUREWOW
caramel-chocolate-macadamia-tart-recipe-purewow image
1. 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, …
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3.7/5 (24)
Total Time 1 hr 50 mins
Servings 12
Calories 469 per serving
  • 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.


CHOCOLATE-CARAMEL HAZELNUT TART RECIPE - FOOD & WINE
chocolate-caramel-hazelnut-tart-recipe-food-wine image
Preheat the oven to 350°. Roll out the dough between 2 sheets of plastic wrap to an 11-inch round. Peel off the top sheet of plastic and invert the …
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  • In a food processor, pulse the confectioners' sugar with the butter and vanilla seeds until smooth. Add the egg yolk and water and process until blended. Add the flour and salt and pulse until the pastry just comes together. Pat the pastry into a disk, wrap in plastic and refrigerate until just firm enough to roll out, about 20 minutes.
  • Preheat the oven to 350°. Roll out the dough between 2 sheets of plastic wrap to an 11-inch round. Peel off the top sheet of plastic and invert the dough over a 9-inch fluted tart pan with a removable bottom. Discard the plastic and fit the pastry into the pan. Trim the overhang to 1/2 inch, fold in to reinforce the sides, and patch any holes. Prick the bottom of the tart shell with a fork and refrigerate until chilled, about 30 minutes.
  • Line the pastry shell with foil and fill with pie weights or dried beans. Bake for 25 minutes, or until the pastry is set and the edges are golden. Carefully remove the foil and weights. Cover the rim of the tart with foil strips and bake for about 5 minutes, or until the pastry is golden and cooked through. Transfer to a rack and let cool.
  • In a small saucepan, warm 1/4 cup of the cream with the vanilla seeds and baking soda. In a medium saucepan, cook 1/2 cup of the sugar with the corn syrup over moderate heat until a deep amber caramel forms, about 8 minutes. Remove the pan from the heat and stir in 4 tablespoons of the butter. Slowly stir in the vanilla cream in a thin stream. Cook the caramel over moderate heat until slightly thickened, about 3 minutes. Pour the hot caramel into the pastry shell and refrigerate until set, about 30 minutes.


CHOCOLATE CARAMEL TRIPLE NUT TART - SOUTHERN CAST IRON
chocolate-caramel-triple-nut-tart-southern-cast-iron image
This scrumptious tart is a glorious marriage of homemade caramel and rich chocolate. Save Recipe Print Chocolate Caramel Triple Nut Tart …
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Estimated Reading Time 2 mins


CHOCOLATE-CARAMEL MACADAMIA NUT TART RECIPE - VERMONT CREAMERY
Grease a 9-inch tart pan with removable bottom and set aside. STEP 2. Combine macadamia nuts and powdered sugar in a food processor and pulse until nuts are just finely ground. Add …
From vermontcreamery.com
Servings 8
Total Time 2 hrs 40 mins
  • Combine macadamia nuts and powdered sugar in a food processor and pulse until nuts are just finely ground. Add flour, salt, and butter; pulse until texture resembles a coarse cornmeal. Add 1 teaspoon vanilla bean paste or extract, egg yolk, and water; pulse until dough comes together.
  • Turn out dough onto a work surface and work into a ball. Press dough into greased tart pan. Chill the tart in freezer for 20 minutes.
  • Meanwhile, heat oven to 350°F. Punch holes in crust with a fork to allow steam to vent while baking. Cover with aluminum foil and fill with pie weights.


CHOCOLATE MACADAMIA NUT TART RECIPE - FOOD AND WINE
In a large bowl, using an electric mixer, cream the butter and sugar until pale, about 3 minutes. Beat in the egg. In a separate bowl, stir the flour and cocoa.
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  • In a large bowl, using an electric mixer, cream the butter and sugar until pale, about 3 minutes. Beat in the egg. In a separate bowl, stir the flour and cocoa. Using a wooden spoon, stir the dry ingredients into the butter-sugar mixture and gather the dough into a ball. Flatten the dough into a disk, wrap in wax paper and refrigerate for at least 2 hours.
  • Preheat the oven to 325°. On a lightly floured surface, roll out the chilled dough into a 10-inch round, slightly less than 1/4 inch thick. Transfer the dough to an 8-inch tart pan, pressing the dough evenly into the pan. Prick all over with a fork and freeze for 10 minutes.
  • In a small saucepan, bring the heavy cream to a simmer over low heat. Set a heavy medium saucepan over high heat and gradually add the sugar in small amounts, stirring constantly, until it melts and turns golden brown. Remove the saucepan from the heat and slowly stir in the hot cream. Stir in the butter and let cool.


CHOCOLATE, HAZELNUT & CARAMEL TART RECIPE - HOW TO MAKE A ...
Heat cream in small saucepan until hot but not boiling. Pour over chocolate and let stand 1 minute, then stir until smooth. Pour in even layer over caramel and refrigerate until …
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Total Time 1 hr
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Calories 555 per serving
  • Heat oven to 350°F. Make crust: Place hazelnuts on small rimmed baking sheet and roast until starting to turn golden, 5 to 8 minutes.
  • Transfer to large kitchen towel, bunch into sack, and rub until most of skins have been removed; let cool.


SALTED CARAMEL MACADAMIA CHOCOLATE TART - SIMPLY DELICIOUS
To make the salted caramel, bring the sugar and water to a boil in a saucepan and cook until golden brown in colour. Remove from the heat then add the cream carefully. Mix …
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CHOCOLATE MACADAMIA NUT TART - KEVIN IS COOKING
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  • Place the macadamia nuts in a food processor fitted with steel blade and pulse until pulverized. Next add the flour, sugar and salt in the food processor. Pulse to mix.
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CHOCOLATE & CARAMEL TART WITH HAZELNUTS | JAMIE MAGAZINE
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  • Stir in the egg yolk and 45ml water, then bring together into a dough, add more flour if necessary.


WHITE CHOCOLATE-SALTED CARAMEL TART - MY FOOD AND FAMILY
1. Heat oven to 325°F. 2. Spray 9-inch tart pan with removable bottom with cooking spray. Microwave 2 oz. chocolate and butter in medium microwaveable bowl on HIGH 1 to 1-1/2 …
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Total Time 2 hrs 27 mins
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Calories 390 per serving
  • Spray 9-inch tart pan with removable bottom with cooking spray. Microwave 2 oz. chocolate and butter in medium microwaveable bowl on HIGH 1 to 1-1/2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Stir in nuts; spread onto bottom and up side of prepared pan.
  • Melt remaining chocolate as directed on package. Beat pudding mix and 1 cup milk in medium bowl with whisk 2 min. (Pudding will be thick.) Stir in melted chocolate, then COOL WHIP until blended. Spoon into crust. Refrigerate 1-1/2 hours or until firm.


SALTED CARAMEL AND CHOCOLATE TART - KING ARTHUR BAKING
Best Chocolate Recipes ... Scatter 1/3 cup (47g) pecans over the bottom of the cooled crust then pour the caramel over the nuts. Place the caramel-filled tart in the freezer to firm up for 30 …
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  • In a medium bowl, beat the butter, sugar, salt, and espresso powder together until smooth. Add the cocoa, flour, and pecan meal (or almond flour) and mix until the dough comes together.
  • Press the crust into the bottom and up the sides of the prepared pan. Prick the crust all over with a fork then chill it in the freezer, uncovered, for 15 to 20 minutes or so, while you preheat the oven to 400°F.
  • Place the tart pan on a baking sheet and bake for 15 to 18 minutes, until you smell chocolate and the crust is set. Remove the crust from the oven and set it aside to cool.


WHITE CHOCOLATE MACADAMIA NUT TART - KING ARTHUR BAKING
White Chocolate Macadamia Nut Tart. 2 Reviews 4.5 out of 5 stars. Share. Share on Facebook; Share by Email; Share on Pinterest ; Share on Twitter; Simple and elegant, this tart features a …
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4.5/5 (2)
Total Time 2 hrs 37 mins
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  • Pulse until the nuts are finely ground, but not so much that they become pasty., In a large mixing bowl, beat together the butter and sugars until fluffy.


CHOCOLATE, CARAMEL, AND WALNUT TART RECIPE | BON APPéTIT
Preheat oven to 400°F. Line crust with foil; fill with dried beans or pie weights. Bake 20 minutes. Remove foil and beans. Bake until golden, pressing with back of fork if crust …
From bonappetit.com
Servings 10-12
  • Blend flour and salt in processor 5 seconds. Add butter to processor. Using on/off turns, blend until coarse meal forms. Add 4 tablespoons ice water. Blend until dough just begins to come together, adding more ice water by teaspoonfuls if dry. Gather dough; flatten into disk. Wrap; chill at least 1 hour.
  • Roll out dough on lightly floured surface to 14-inch round. Transfer dough to 11-inch-diameter tart pan with removable bottom. Cut off all but 1/2 inch of overhang. Fold overhang in and press, forming double-thick sides. Pierce crust all over with fork; chill 30 minutes.
  • Preheat oven to 400°F. Line crust with foil; fill with dried beans or pie weights. Bake 20 minutes. Remove foil and beans. Bake until golden, pressing with back of fork if crust bubbles, about 20 minutes longer. Cool completely.
  • Stir 1 cup sugar and 1/4 cup water in heavy large saucepan over low heat until sugar dissolves. Increase heat. Bring to boil, brushing down sides of pan with wet pastry brush. Boil without stirring until deep amber color, swirling pan occasionally, about 8 minutes. Remove from heat; add cream (mixture will bubble up). Return pan to low heat; whisk caramel until smooth. Add butter, honey, and vanilla. Whisk until sauce thickens slightly, about 3 minutes. Remove from heat. Add all chocolate; whisk until smooth. Stir in nuts. Spread filling in crust. Chill tart until firm, at least 3 hours or overnight. Serve with ice cream.


CARAMEL NUT TART - FOOLPROOF LIVING
Once the bubbling subsides, whisk in butter, bourbon (if using), and vanilla extract. Stir in the nuts. Pour warm filling into the cooled crust. Using the back of a spatula, evenly …
From foolproofliving.com
5/5 (1)
Total Time 1 hr 20 mins
Category Dessert
Calories 606 per serving
  • Heat Sucanat, water, and salt in a small-size tall-sided saucepan over medium-high heat, stirring occasionally until Sucanat fully dissolves.
  • Set tart-pan on a baking sheet and bake until caramel is vigorously bubbling, about 10 minutes.


NUTTY CARAMEL CHOCOLATE TARTS - SUGAR SALT MAGIC
For the caramel nut filling. Add all except the nuts to a saucepan and stir over low heat until the sugar has dissolved and the mixture is smooth. Add nuts and stir to combine. …
From sugarsaltmagic.com
5/5 (2)
Estimated Reading Time 4 mins
Category Afternoon Tea, Dessert, Sweets
Total Time 1 hr 10 mins
  • Using a food processor, process the flour, butter and icing sugar until it is like a wet send. Add the water slowly while pulsing until the dough starts to clump.
  • Add all except the nuts to a saucepan and stir over low heat until the sugar has dissolved and the mixture is smooth. Add nuts and stir to combine.
  • Once the tarts have cooled, place the chocolate in a small bowl and set aside. Pour the cream into a small saucepan and heat, stirring every so often over low heat until it starts to bubble around the edges.


SALTED-CARAMEL MACADAMIA TART WITH CHOCOLATE GANACHE ...
Bring cream and glucose to the boil in a saucepan, then pour over the chocolate, stirring to melt and combine. Remove from heat and allow to cool, stirring occasionally, until …
From gourmettraveller.com.au
Servings 8-10
Estimated Reading Time 2 mins
Author Lisa Featherby
Total Time 50 mins
  • For pâte brisée, place flour on a work surface, add sugar and butter and rub in butter with your fingertips until coarse crumbs form. Add egg, 2 tbsp cold iced water and a pinch of salt and lightly knead with the heel of your hand until the pastry just comes together. Flatten into a disc, wrap in plastic wrap and refrigerate to rest (2 hours). Knead briefly to bring pastry together, then roll out to a 32cm round on a lightly floured surface and line a 24cm-diameter loose-bottomed fluted tart tin and refrigerate to rest (1 hour).
  • Preheat oven to 190°C. Blind-bake tart until golden on the edges (18-20 minutes; see note), remove paper and weights and bake until golden and crisp (8-12 minutes). Brush base with eggwhite, bake for 1 minute to seal, then remove from oven and scatter macadamia nuts evenly over the base.
  • For salted caramel, stir sugar and 60ml water in a saucepan over medium heat until sugar dissolves, then brush down edges of pan with a wet pastry brush to remove sugar crystals and cook, without stirring but swirling often when it starts to colour, until a golden-amber caramel forms (10-14 minutes). Add cream (be careful, hot caramel will spit), and stir until it comes together. Remove from heat and stir through butter and 1 tsp salt. Pour into the tart shell and refrigerate to cool (30-40 minutes; see note).
  • For chocolate ganache, place chocolate and butter in a large heatproof bowl and set aside. Bring cream and glucose to the boil in a saucepan, then pour over the chocolate, stirring to melt and combine. Remove from heat and allow to cool, stirring occasionally, until glossy (15 minutes). Pour the ganache over the salted caramel, then refrigerate or stand in a cool place until set (1 hour). Serve with flakes of sea salt scattered on top.


LITTLE CARAMEL TARTS WITH CHOCOLATE GANACHE AND MACADAMIA NUTS
You can make the caramel and the tarts ahead of time, just keep the caramel in the fridge and the tart shells in an airtight container. If you can last that long. If you can last that long. Once I had the caramel in the tarts I thought they needed something a little more orgasmic so I dribbled some chocolate ganache on top of the caramel and added some chopped toasted …
From orgasmicchef.com
5/5 (14)
Category Dessert
Cuisine Australian
Total Time 20 mins


NUTTY CHOCOLATE CARAMEL TART - HOT CHOCOLATE HITS
In the meantime, preheat the oven to 375 F or 200 C. Butter a side of foil and fit it tightly against the chilled crust. Bake for 25 minutes, remove the foil, press down any puffed up bits and place back into the oven for 3-5 minutes or until the edges are a …
From hotchocolatehits.com
Estimated Reading Time 7 mins


CHOCOLATE AND CARAMEL TART - STORY ABOUT FOOD
Add the chocolate and let sit for 1 minute. Mix until uniform, add butter, let rest again for 1 minute, and then mix. Pour the caramel on the tart shell and smooth. Pour the chocolate over and smooth. Place in the fridge to set. At this point, you can decorate the tart with nuts or other things, as desired. Let the tart sit for at least 12 h ...
From storyaboutfood.com
Estimated Reading Time 2 mins


CHOCOLATE AND SALTED CARAMEL TART WITH PECANS - RECIPE BY ...
Chocolate and salted caramel tart with pecans with wines – recipe by Michel Roux Jr Ingredients: To prepare the pastry: 170g plain flour 15g cocoa powder 25g caster sugar 100g cubed butter 2 egg yolks To prepare the caramel filling: 150ml double cream 40g unsalted butter 160g white sugar 90ml water ½ teaspoon of sea […]
From decanter.com
Estimated Reading Time 4 mins


CHOCOLATE-CARAMEL MACADAMIA NUT TART - FIX FEAST FLAIR
Grease a 9-inch tart pan with removable bottom and set aside. Combine macadamia nuts and powdered sugar in a food processor and pulse until nuts are just finely ground. Add flour, salt and butter and pulse until texture resembles a coarse cornmeal. Add vanilla bean paste or extract, egg yolk, and water and pulse until dough comes together.
From fixfeastflair.com
Estimated Reading Time 8 mins


CHOCOLATE CARAMEL TART RECIPE WITH PEANUTS - OLIVEMAGAZINE
For the peanut caramel, put the caster sugar and 2 tbsp of water into a non-stick pan. Heat gently until the sugar melts, then turn up the heat and bubble until you have a rich caramel the colour of a rusty penny. Carefully pour in the double cream, mix, then add the butter and stir until melted. Leave to cool slightly then pour into the tart case. Sprinkle evenly with …
From olivemagazine.com
Servings 10
Total Time 1 hr 30 mins
Category Entertain
Calories 468 per serving


INTENSE CHOCOLATE, CARAMEL AND NUT TART | DESSERT RECIPES ...
Intense Chocolate, Caramel and Nut Tart Recipe. CLICK TO RATE (60 ratings) Sign up to W&H Newsletter Newsletter; Serves: 12+ Preparation Time: 30 mins plus chiling: Nutrition Per Portion RDA; Calories: 460 Kcal : 23%: Fat: 28 g: 40%: Saturated Fat: 12 g: 60%: By Woman and Home published 4 February 10. Ingredients. 375g (13oz) good-quality all-butter …
From womanandhome.com
3/5 (60)
Category Dessert, Snack
Servings 12


ANNA OLSON'S CHOCOLATE PECAN CARAMEL TARTS ARE A DINNER ...
Directions. Step 1. For the pecan pastry, pulse the nuts and 2 Tbsp of flour until the nuts are finely ground in a food processor. Add the remaining ¾ cup of flour, sugar and salt and pulse to blend. Add the butter and pulse the mixture until it becomes a sandy texture. Add the cold water and then pulse until the dough comes together in a ball.
From foodnetwork.ca
Servings 4
Total Time 50 mins
Category Anna Olson,Baking,Dessert


CARAMEL TART RECIPE WITH CHOCOLATE GANACHE, NUTS AND ...
Here’s Edd’s insider baking tip: This tart blends chocolate and caramel, nuts and coffee. To balance all the flavours so everything gets a chance to shine I have used a ganache that is made with equal parts milk and dark chocolate – it also happens to give the silkiest texture. Advertisement. Ingredients. cocoa powder to serve COFFEE GANACHE. double …
From olivemagazine.com
Servings 12
Total Time 45 mins
Category Baking And Desserts
Calories 643 per serving


CHOCOLATE TARTLETS WITH STRAWBERRY & PEANUT CARAMEL
Sweet Tart Recipes Chocolate Tarts ... Cover the caramel with the chocolate ganache up to the edges of the tart. 6 ... Gluten-free. Pecan caramel nut cake with cream ‘cheese’ frosting. Vegan Nuts Caramel Autumn & Winter. Mini Christmas cakes. Vegan Nuts Dairy-free Christmas. Vegan date sponge. Vegan Caramel. More in Chocolate Tarts. …
From foodheavenmag.com
Servings 2
Category Chocolate Tarts


CHOCOLATE TART RECIPES - BBC GOOD FOOD
Chocolate, hazelnut & salted caramel tart. A star rating of 4.7 out of 5. 55 ratings. A buttery pastry case with a layer of caramel and just a hint of salt, studded with nuts and finished with a fudge filling. 1 hr 30 mins. More effort.
From bbcgoodfood.com


NUT AND CARAMEL TART - CHOCOLATE CHALK
Nut and caramel tart. The recipe makes 1 8″/ 20 cm tart, serves 12. Pâte Brisée shell: 1 c/ 3.9 oz/ 110 g all-purpose flour + for dusting; ¼ t salt; 1/3 c/ 2.8 oz/ 80 g unsalted butter, chilled, cubed; 1 T + 1 t/ 20 g ice water; In a bowl of a food processor, combine together the flour, salt and butter. Process it into pea-sized crumbs ...
From chocolatechalk.com


CHOCOLATE-NUT CARAMEL TART
Related recipes like Chocolate-Nut Caramel Tart. 65% Chocolate-Covered Apple Slices Foodnetwork.com. 45 Min; 4 Yield; Bookmark. 80% Raspberry Stracciatelle Ice Cream Recipe Foodnetwork.com Get Bobby Flay's Raspberry Stracciatelle Ice Cream Recipe from Food Network... 45 Min; 4 Yield; Bookmark. 72% Terrific Toffee Bars Allrecipes.com These …
From crecipe.com


PIN ON YUM - PINTEREST
Sep 9, 2013 - With just a few ingredients and in less time than you'd think, this sinfully rich tart is ready to go. It's a good recipe to have up your sleeve for any gathering. —Kathy Specht, Clinton, Montana. Sep 9, 2013 - With just a few ingredients and in less time than you'd think, this sinfully rich tart is ready to go. It's a good recipe to have up your sleeve for any gathering ...
From pinterest.com


CHOCOLATE CARAMEL MACADAMIA NUT TART- TFRECIPES
CHOCOLATE-CARAMEL MACADAMIA NUT TART. Provided by Abigail Johnson Dodge. Categories Milk/Cream Food Processor Chocolate Dessert Bake Christmas High Fiber Macadamia Nut Vanilla Christmas Eve Boil Candy Thermometer Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher. Yield Makes 10 servings. …
From tfrecipes.com


CHOCOLATE-NUT CARAMEL TART RECIPE
Crecipe.com deliver fine selection of quality Chocolate-nut caramel tart recipes equipped with ratings, reviews and mixing tips. Get one of our Chocolate-nut caramel tart recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Chocolate-Nut Caramel Tart Tasteofhome.com With just a few ingredients and in less time than you'd think, this …
From crecipe.com


VENUS' CHOCOLATE MACADAMIA NUT TART RECIPE - RECIPES.NET
Whip up this luscious chocolate tart recipe to impress that special someone! It's a decadent dessert that is sure to make anyone fall in love instantly.
From recipes.net


CHOCOLATE-NUT CARAMEL TART RECIPE: HOW TO MAKE IT | TASTE ...
With just a few ingredients and in less time than you'd think, this sinfully rich tart is ready to go. It's a good recipe to have up your sleeve for any gathering. —Kathy Specht, Clinton, Montana
From stage.tasteofhome.com


JIVARA CARAMEL NUT TARTLETS RECIPE - VALRHONA
Bake at 300°F (150°C). Caramel with Nuts. Make a dry caramel with the sugar. Once reached the desired caramel color deglaze with the hot cream. Add the butter in the caramel and then let it cool down to 158-167°F (70-75°C). Gradually pour the hot liquid over the JIVARA 40% milk chocolate stirring in the center with a rubber spatula in order ...
From valrhona-chocolate.com


CARAMEL NUTS RECIPE - ALL INFORMATION ABOUT HEALTHY ...
Caramel Nuts Recipe - The Spruce Eats trend www.thespruceeats.com. Gather the ingredients. Preheat the oven to 250 F. Place the nuts in a 9x13-inch baking pan and set aside. Combine the brown sugar, corn syrup, butter, and salt in a medium saucepan over medium-high heat.
From therecipes.info


THIS MONTH'S RECIPES | ANNA OLSON
CHOCOLATE PECAN CARAMEL TARTS. A pecan crust is filled with a classic gooey caramel pecan filling, but the addition of chocolate takes it to a new level of decadence. Makes 4 individual tarts Prep Time: 20 minutes plus chilling time Cook Time: 30 minutes. Baked Goods. Baking Conversions. ingredients. Pecan Pastry. 1/3 cup 35 g coarsely chopped pecans; ¾ cup …
From annaolson.ca


CHOCOLATE NUT CARAMEL TART RECIPES
Unroll pastry into a 9-in. fluted tart pan with removable bottom. Press onto bottom and up sides of pan; trim pastry even with edge (discard trimmed pastry or save for another use). Generously prick bottom of crust with a fork. Bake 9-11 minutes or until golden brown. Cool completely on a wire rack., Reserve 2 tablespoons Nutella for topping; spread remaining Nutella into cooled …
From tfrecipes.com


CHOCOLATE-CARAMEL TARTS - ALL MY CHEFS
Step 1: Making the tart crusts. Roll out the chocolate sweet pie pastry to a thickness of 1/10 inch (2 mm) and garnish the tart pans with it. Refrigerate for 30 minutes, then cook for 10 minutes in a 320°F (160°C) convection oven. Unmold and set aside in a dry place.
From allmychefs.com


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