Chocolate Caramel Macadamia Tart

Author: Canadian Living

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.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: May 2002


  • 2 cups chocolate wafer crumbs
  • 1/3 cup butter melted
Carmel Filling:
  • 3/4 cups granulated sugar
  • 3 tablespoons water
  • 2 tablespoons corn syrup
  • 1/3 cup butter cut_in pieces
  • 2/3 cups chopped macadamia nuts
  • 1/4 cup whipping cream
  • 2/3 cups whipping cream
  • 6 oz bittersweet chocolate chopped
  • 2 tablespoons butter
  • 1/2 cup macadamia nut
  • 1/2 cup granulated sugar
  • 2 tablespoons water
  • 3/4 cups whipping cream


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.

Nutritional facts Per serving: about

  • Sodium 251 mg
  • Protein 5 g
  • Calories 551.0
  • Total fat 44 g
  • Cholesterol 76 mg
  • Saturated fat 22 g
  • Total carbohydrate 44 g


  • Iron 14.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 23.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chocolate Caramel Macadamia Tart