Recipe

Chocolate, caramel and macadamia tart

Oct 27, 2013 1:00pm
  • 30 mins preparation
  • 30 mins cooking
  • Serves 10
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Ingredients

Chocolate, caramel, macadamia tart
  • 2 cup plain flour
  • 1/2 cup icing sugar
  • 125 gram butter, chopped
  • 2 egg-yolks
  • 1 tablespoon water
  • 200 gram dark chocolate, melted
  • 1 cup chopped roasted macadamias whipped cream, to serve
Filling
  • 395 gram can sweetened condensed milk
  • 1/3 cup golden syrup
  • 100 gram butter, chopped
  • 3/4 cup cream

Method

Chocolate, caramel, macadamia tart
  • 1
    In a large bowl, sift flour and icing sugar together. Transfer to food processor with butter and process until fine crumbs form. Add egg-yolks and a little water and pulse until mixture comes together. Wrap pastry in plastic wrap. Chill for 30 minutes
  • 2
    Roll out pastry on a lightly floured surface (or between 2 sheets baking paper). Place pastry in a 23cm loose-bottomed tart pan. Trim edges, prick base with a fork and freeze for 30 minutes.
  • 3
    Preheat oven to 180°C. Line the base and sides of pastry with baking paper. Fill with rice, dried beans, or baking weights. Blind bake for 10 minutes. Remove paper and weights and bake for a further 10 minutes until golden. Remove and cool.
  • 4
    In a saucepan, combine condensed milk, syrup and butter. Stir constantly over low heat for 25 minutes. Set aside for 10 minutes. Stir cream through, Allow to cool.
  • 5
    Pour filling into shell. Chill until firm (about 2 hours). Spread chocolate over and sprinkle with nuts. Chill. Serve with cream.

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