Caramel-Chocolate Macadamia Tart
You can go ahead and file this caramel-chocolate macadamia tart under “gorgeous and secretly easy.” Recipe developer Erin McDowell designed it with an unfussy crust and foolproof filling, because sometimes we just can’t be bothered with anything more than that.
Don’t let the fluted edges intimidate you: “This is a very impressive-looking end result for what is very easy to make,” McDowell tells us. “It’s just a simple press-in crust and a generous layer of chopped macadamia nuts that are bound together with a very easy caramel custard.” Those flavors combine to make it taste like a luxe candy bar.
“If you want to fancy it up a little bit,” she continues, “you can serve it with whipped cream and a drizzle of caramel sauce, either on the whole tart or on individual slices.”
But trust us when we tell you it doesn’t really need accompaniments. It’s that good.
½ cup (113g) unsalted butter, at room temperature
¼ cup (50g) granulated sugar
1 large (21g) egg yolk
1 teaspoon pure vanilla extract (optional)
1½ cups (180g) all-purpose flour
⅓ cup (28g) unsweetened cocoa powder
½ teaspoon fine sea salt
½ cup (115g) whole milk
¼ cup (59g) heavy cream
½ cup (106g) dark brown sugar
½ teaspoon fine sea salt
2 large (113g) eggs
1 teaspoon pure vanilla extract
2½ cups (425g) macadamia nuts, roughly chopped
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, about 3 minutes.
2. 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.
3. 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.
4. 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.
5. Make the Filling: In a medium bowl, whisk the milk, cream, brown sugar and salt until fully combined. Add the eggs one at a time and whisk until fully combined. Add the vanilla and whisk to combine.
6. Spread the nuts into an even layer in the cooled crust. Carefully pour the custard over the nuts. Transfer the tart to the oven and bake until the custard is just barely set (it may jiggle slightly in the center), 30 to 35 minutes. Cool completely to room temperature before serving.