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Chocolate caramel tart with macadamia nuts it en elegant dessert, absolutely decadent, yet easy to make.
Contains sponsored products from Bagetid
eekend means cake! Let get a little fancy today, shall we? Try out this super delicious tart, with a perfect balance of silky smooth ganache texture, crunchy crust, fudgy caramel and delicious macadamia nuts!
Baked in a pan with removable bottom, allows elegant serving. Find links to products below.
Chocolate caramel tart with macadamia nuts
Put all ingredients in a food processor. Process until just combined. Form into a ball, cover in foil and chill for 30 minutes.
Roll out the dough and fit into a 35x11 cm tart pan. Line the tart shell with a piece of baking paper, and fill it with dried beans or rice. Bake at 190ºC for 10 minutes. Remove the beans and bake for another 20 - 25 minutes minutes, until ready. Remove from the oven and cool down.
In a small saucepan over the heat, whisk together sugar, honey and water and bring to a boil. Cook, without stirring, until a candy thermometer inserted into the syrup reads 170ºC. Remove pan from heat and whisk in butter and cream until smooth. Cook for 1 minute, mix in nuts.
Pour caramel into cooled pastry shell and refrigerate until firm.
In a saucepan over the heat bring cream to a boil. Take off the heat and put chopped chocolate into a saucepan, let sit for 2 minutes, then stir slowly with a spatula until smooth. Spoon ganache evenly over tart and refrigerate until set.