My Recipe Box

Chocolate Caramel Tart with Macadamia Nuts & Crème Fraîche Whipped Cream


Serves 12-16

A caramely, nutty tart makes any holiday that much sweeter. Make sure the caramel is set completely before you pour the chocolate filling over it.

For the crust:
  • 6 oz. (1-1/3 cups) unbleached all-purpose flour, plus a little more for rolling
  • 3 Tbs. granulated sugar
  • 1/4 tsp. kosher salt
  • 4 oz. (8 Tbs.) cold unsalted butter, cut into small cubes
  • 2 Tbs. heavy cream
  • 1 large egg yolk
For the filling:
  • 1-1/4 cups macadamia nuts
  • 2 cups heavy cream
  • 1-1/2 oz. (3 Tbs.) unsalted butter, cut into chunks
  • 1 cup plus 1-1/2 Tbs. granulated sugar
  • 1/4 cup light corn syrup
  • 1/2 vanilla bean, split and scraped
  • 6 oz. 70% bittersweet chocolate, chopped (about 1-1/4 cups)
  • 1/2 cup whole milk
  • 1/4 cup crème fraîche
Make the crust:

In a stand mixer fitted with the paddle attachment, combine the flour, sugar, salt and butter and mix on medium speed until the butter blends into the flour and the mixture resembles a coarse meal. Mix the cream and yolk together in a small bowl. With the mixer on low speed, gradually add the cream mixture and mix until just combined. Do not overwork the dough.

Transfer the dough to a work surface and bring it together with your hands. Shape the dough into a 1-inch-thick disk. If the dough seems too soft to roll out, put it in the refrigerator for 5 to 10 minutes to firm it up a little. Set the dough on a lightly floured work surface, sprinkle a little flour over it, and roll it out into a 1/8-inch-thick circle 14 to 15 inches in diameter, reflouring the dough and work surface as necessary.

Starting at one side, roll and wrap the dough around the rolling pin to pick it up. Unroll the dough over an 11-inch fluted tart pan with a removable bottom
and gently fit it loosely in the pan, lifting the edges and pressing the dough into the corners with your fingers. To remove the excess dough, roll the rolling pin lightly over the top of the tart pan, cutting a nice, clean edge. Cover loosely with plastic and chill for 1 hour.

Make the tart:

Position a rack in the center of the oven and heat the oven to 375ºF.

Prick the bottom of the crust with a fork and line it with a piece of parchment paper or several opened-out basket-style coffee filters. Fill the lined tart shell with dried beans or pie weights and bake until set around the edges, about 15 minutes. Take the tart out of the oven, and carefully lift out the paper and pie weights (if using coffee filters, spoon out most of the weights first). Return the tart to the oven and bake until the crust is golden brown all over, another 10 to 15 minutes. Cool completely on a rack.

While the crust is baking, spread the nuts on a baking sheet and toast (in the same oven) until they are golden brown and smell nutty, 10 to 12 minutes. Let them cool, and then chop coarsely.

In a small pot, bring 3/4 cup of the cream and the butter to a simmer. Set aside.

Combine 1 cup of the sugar with the corn syrup, vanilla bean seeds and pod, and 1/4 cup water in a 3 or 4-qt. heavy-based pot. Boil over high heat, stirring frequently with a wooden spoon, until the mixture becomes caramel-colored. Remove from the heat and immediately (but slowly and carefully; you don’t want the hot sugar to overflow or splatter) whisk in the hot cream mixture.

Pour the caramel into the baked tart shell and pick out the vanilla bean halves with a fork or tongs. Sprinkle about two-thirds of the macadamia nuts on top of the caramel. Let cool completely in the refrigerator.

When the tart is cool, put the chocolate in a large bowl. In a small pot, bring 1/2 cup of the cream, the milk, and the remaining 1-1/2 Tbs. sugar to a boil over  medium-high heat. As soon as it boils, pour it over the chocolate. Let stand for 2 minutes and then stir very gently with a whisk until smooth and thoroughly combined. Let cool at room temperature for 5 minutes and then pour the chocolate filling over the completely chilled tart, covering the nuts and caramel.

Chill in the refrigerator for at least 4 hours or until completely set. Unmold the tart, using a long thin metal spatula to release it from the pan bottom. Place it on a cutting board or a serving plate, depending on how you intend to serve it.

Just before serving, whip the remaining 3/4 cup cream and the crème fraîche to soft peaks. Slice and plate the tart in the kitchen or at the table. Top each serving with a dollop of the whipped cream and scatter the remaining macadamia nuts over and around.

Make Ahead Tips

You can roll out and freeze the tart dough up to a week in advance. Defrost in the refrigerator overnight before baking.

nutrition information (per serving):
Size : based on 16 servings, Calories (kcal): 440, Fat (kcal): 34, Fat Calories (g): 300, Saturated Fat (g): 17, Protein (g): 4, Monounsaturated Fat (g): 12, Carbohydrates (mg): 36, Polyunsaturated Fat (mg): 1, Sodium (g): 40, Cholesterol (g): 80, Fiber (g): 2,

I love fine cooking recipes and they are almost always a hit. This... no... Both the chocolate and caramel/macadamia nut layer had too much liquid. The recipe requires some modifications and maybe it will be functional. I had to freeze it and keep it frozen or else it would melt instantly. I am sure this recipe could be good, but it needs some work.

Made this for Christmas Eve dinner last year and there was not a crumb left. An absolutely wonderful and elegant dessert. This one has made it it into my permanent holiday repertoire of desserts.

127703ContentMarcus Samuelsson/moveablefeast/authors/samuelsson-marcus/ Marcus Samuelsson Marcus Samuelsson (Select) us Marcus Samuelsson brought the art of Scandinavian cooking to New York long before the recent Nordic craze. As executive chef at New York’s Aquavit (from 1995 to 2010), the Ethiopian-born Swede (who graduatedMarcus SamuelssonMarcus Samuelsson(Select)usMarcus Samuelsson brought the art of Scandinavian cooking to New York long before the recent Nordic craze. As executive chef at New York’s Aquavit (from 1995 to 2010), the Ethiopian-born Swede (who graduated from the Culinary Institute in Gothenburg, Sweden, and apprenticed in Switzerland, Austria, and France) turned an entire city on to gravlax and herring, giving Swedish cuisine a modern, luxurious turn, and receiving three stars from the New York Times in the process. In 1999, he was James Beard’s “Rising Star Chef,” and in 2003 the “Best Chef,” New York City.The awards just kept on coming, as Samuelsson branched out with Japanese restaurant Riingo. He received consecutive four-star ratings in Forbes’ annual All-Star Eateries feature, was named one of the 40 under 40 by Crain’s, and was hailed one of The Great Chefs of America by the Culinary Institute of America. And in 2009 he planned and executed the Obama administration’s first state dinner for the first family, Prime Minister Singh of India, and 400 of their guests. He has been a UNICEF ambassador since 2000, focusing his advocacy on water and sanitation issues, specifically the Tap Project.Samuelsson took uptown Manhattan by storm with his Red Rooster Harlem, a spirited neighborhood place where the menu has his renowned Swedish meatballs (with lingonberries, of course) alongside fish and grits, and jerk chicken with yucca. Downstairs, sister venue Ginny’s Supper Club brings live jazz, cocktails, and Samuelsson’s food together until the wee hours. And now he’s brought his blend of cooking and culture to Lincoln Center, with American Table Café and Bar at Alice Tully Hall, and his casual burger joints, Marc Burger to Costa Mesa, California, and Chicago. Back in his native Sweden, Samuelsson has launched American Table Brasserie and Bar, in Stockholm, Norda Bar & Grill, in Gothenburg, and Kitchen and Table, in Uppsala. Among his many TV appearances, Samuelsson is a judge on The Taste (now in its third season), was the winner on Bravo’s Top Chef Masters Season 2, as well as the winner of the second season of Chopped All-Stars. He is also the author of cookbooks Aquavit: And the New Scandinavian Cuisine (2003), The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa (2006), New American Table (2009)and the 2012 memoir Yes, Chef, which was also nominated for a James Beard Foundation award.NoneNoneCourtesy of Marcus SamuelssonStandardNoneNoneNone1/1/0001 12:00:00 AM1/9/2016 1:05:47 AM1/1/0001 12:00:00 AMKateSheelyMarcus Samuelsson88O10331/9/2016 01:05:47 AMArchive_Expire/WorkArea/images/application/spacer.gif/WorkArea/images/application/spacer.gif/moveablefeast/authors/samuelsson-marcus/10/30/2013 11:09:06 AMChefFree Content127115ContentPete Evans/moveablefeast/authors/evans-pete/ Pete Evans Pete Evans (Select) us Pete Evans is an award-winning Australian chef, restaurateur, cookbook author, and TV host. Born in Melbourne and raised on Australia’s beautiful Gold Coast, Pete is not your average chef—he’s also an avid fisherman, surfer,Pete EvansPeteEvans(Select)usPete Evans is an award-winning Australian chef, restaurateur, cookbook author, and TV host. Born in Melbourne and raised on Australia’s beautiful Gold Coast, Pete is not your average chef—he’s also an avid fisherman, surfer, cookbook author, and television personality.   Pete’s food career began at the tender age of 19 when, with brother Dave, he opened their first restaurant, The Pantry, in Melbourne’s bayside suburb of Brighton in 1993. It quickly became a favorite spot and found devoted fans among city locals, celebrities, and critics alike. Since then, Pete has opened six award-winning restaurants, written seven best-selling cookbooks, including the Australian barbecue bible My Grill. He has hosted television shows in Australia for the past decade, and in 2012, his series My Kitchen Rules pulled an audience of more than 3.5 million, making it one of the most-watched shows of the year in Australia. Moveable Feast with Fine Cooking will be his first television series in the U.S.NoneNonePhoto courtesy of Pete EvansStandardNoneNoneNone1/1/0001 12:00:00 AM11/4/2013 10:50:52 AM1/1/0001 12:00:00 AMKateSheelyPete Evans78A103311/4/2013 10:50:52 AMArchive_Expire/WorkArea/images/application/spacer.gif/WorkArea/images/application/spacer.gif/moveablefeast/authors/evans-pete/8/9/2013 11:26:13 AMChefFree Content101664ContentJonathan Waxman/moveablefeast/authors/waxman-jonathan/ Jonathan WaxmanJonathanWaxman(Select)usThe trajectory of chef Jonathan Waxman’s career is similar to the way the New York Times described his West Coast–style restaurant Jams: “a culinary comet.” That was in 1984, and Waxman’s cooking has never failed to set off sparks. Lively and very Italian, Barbuto, Waxman’s West Village restaurant (opened in 2004), with its wood-fired oven, housemade pasta, and silky seafood, is like a profile of the chef himself. Called “the Eric Clapton of chefs” by L.A. restaurant critic Jonathan Gold, Waxman (a two-time Top Chef Masters contestant) brings the riffs of his California days with Alice Waters at Berkeley’s Chez Panisse, and at Michael’s in L.A. There, in the 1970s, after graduating from La Varenne cooking school in Paris, Waxman was one of the pioneers creating a new American way of cooking, with a reverence for the seasonal and for the vast resources right in our own backyard. Along the way, Esquire magazine named him one of the most influential Americans, for all that he’s contributed to the culinary world.Taking his act to the East Coast, with Jams (where Julia Child was a fan), and later with Washington Park (opened in 2002), Waxman always held fast to the new American ideal of impeccable sourcing and inventive thinking, which continues at Barbuto, and at 2014 launches Montecito (in Toronto, a co-venture with film director Ivan Reitman), Adele’s, in Nashville’s Gulch neighborhood, and his upcoming New York place within 1 Hotels Central Park.Waxman has written cookbooks A Great American Cook (2007), and Italian, My Way (2011), and is also a prime player in the nonprofit Citymeals-on-Wheels fundraising events. NoneNoneCourtesy of Jonathan WaxmanStandardNoneNoneNone1/1/0001 12:00:00 AM1/28/2015 4:53:09 PM1/1/0001 12:00:00 AMRobynAitkenJonathan Waxman90A10331/28/2015 04:53:09 PMArchive_Expire/WorkArea/images/application/spacer.gif/WorkArea/images/application/spacer.gif/moveablefeast/authors/waxman-jonathan/8/11/2008 4:27:48 PMChefFree Content102Moveable Feast Widget

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