Chocolate Caramel Macadamia Tart

By The Canadian Living Test Kitchen

14 people added this to their Recipe Box

This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	551551 cal
pro	5 g5g pro
total fat	44 g44g total fat
sat. fat	22 g22g sat. fat
carb	44 g44g carb
fibre	3 g3g fibre
chol	76 mg76mg chol
sodium	251 mg251mg sodium
% RDI:	-
calcium	55 calcium
iron	1414 iron
vit A	2323 vit A
vit C	00 vit C
folate	33 folate

There's no halfway with this layered caramel and silky chocolate ganache tart. While it takes a little more time to prepare than some desserts, none of the steps is difficult, and the end result is pure, delicious pleasure.

Ingredients

2 cups chocolate wafer crumbs 2 2cups cupschocolate wafer crumbs
1/3 cup butter , melted1/3 1/3cup cupbutter, melted
Carmel Filling:
3/4 cup granulated sugar 3/4 3/4cup cupgranulated sugar
3 tbsp water 3 3tbsp tbspwater
2 tbsp corn syrup 2 2tbsp tbspcorn syrup
1/3 cup butter , cut_in pieces1/3 1/3cup cupbutter, cut_in pieces
2/3 cup chopped macadamia nuts 2/3 2/3cup cupchopped macadamia nutmacadamia nuts
1/4 cup whipping cream 1/4 1/4cup cupwhipping cream
Ganache:
2/3 cup whipping cream 2/3 2/3cup cupwhipping cream
6 oz bittersweet chocolate , chopped6 6oz ozbittersweet chocolate, chopped
2 tbsp butter 2 2tbsp tbspbutter
Topping:
1/2 cup macadamia nuts 1/2 1/2cup cupmacadamia nutmacadamia nuts
1/2 cup granulated sugar 1/2 1/2cup cupgranulated sugar
2 tbsp water 2 2tbsp tbspwater
3/4 cup whipping cream 3/4 3/4cup cupwhipping cream

Preparation

In bowl, stir wafer crumbs with butter. Press onto bottom and up side of 9-inch (23 cm) round or square tart pan with removable bottom. Bake in centre of 350°F (180°C) oven for 10 minutes or until set. Let cool completely on rack.

Caramel Filling: In heavy saucepan, bring sugar, water and corn syrup to boil; boil, without stirring, but brushing down side of pan with wet pastry brush, for about 8 minutes or until caramel colour. Remove from heat; whisk in butter, then nuts and cream. Pour into prepared crust. Refrigerate for about 1 hour or until set.

Ganache: In saucepan, heat cream just until boiling; pour over chocolate and butter in bowl, whisking until melted and smooth. Let cool slightly. Pour over caramel filling. Refrigerate for at least 8 hours or until set. (Make-ahead: Refrigerate for up to 2 days.)

Topping: Arrange nuts closely together on foil-lined baking sheet. In saucepan, bring sugar and water to boil; boil, without stirring but brushing down side of pan with wet pastry brush, for 5 to 7 minutes or until caramel colour. Pour over nuts; let cool completely. (Make-ahead: Store, uncovered, for up to 1 day.) Break into pieces; finely chop in food processor.

Remove side of tart pan; slide tart onto serving platter, removing bottom. In bowl, whip cream; spoon into pastry bag fitted with rosette tip. Pipe border of rosettes around edge of tart. Sprinkle with nut topping.

Source : Canadian Living Magazine: May 2002