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Chocolate-Macademia Nut Tart



prep time:

1 hours 0 mins

cook time:

1 hours 40 mins

Total time:

2 hours 40 mins





  • ½ cup macadamia nuts

  • ⅓ cup sugar

  • 1 ¼ cups flour

  • ½ teaspoon salt

  • Vermont Creamery Unsalted Cultured Butter - 82% Butterfat

    ½ cup cubed

  • 1 teaspoon vanilla bean paste or extract

  • 1 egg yolk

  • 1 tablespoon water


  • 1 cup sugar

  • ¼ cup golden syrup or corn syrup

  • ¼ cup water


  • Vermont Creamery Crème Fraîche

    ¾ cup

  • Vermont Creamery Unsalted Cultured Butter - 82% Butterfat

    4 tablespoons cubed

  • 1 teaspoon vanilla bean paste or extract

  • 2 cups macadamia nuts, toasted and divided

  • Vermont Creamery Crème Fraîche

    ¼ cup

  • ¼ cup cream

  • 1 teaspoon vanilla bean paste or extract

  • 10 ounces semi-sweet chocolate, finely chopped

  • Vermont Creamery Mascarpone

    ½ cup

  • ¾ cup cream

  • 2 tablespoons sugar

  • 1 teaspoon vanilla bean paste or extract

  • Directions

    1. Grease a 9-inch tart pan with removable bottom and set aside
    2. Combine macadamia nuts and powdered sugar in a food processor and pulse until nuts are just finely ground. Add flour, salt, and butter; pulse until texture resembles a coarse cornmeal. Add 1 teaspoon vanilla bean paste or extract, egg yolk, and water; pulse until dough comes together
    3. Turn out dough onto a work surface and work into a ball. Press dough into greased tart pan. Chill the tart in freezer for 20 minutes
    4. Meanwhile, heat oven to 350º
    5. Punch holes in crust with a fork to allow steam to vent while baking. Cover with aluminum foil and fill with pie weights
    6. Place tart pan on a rimmed baking sheet and bake for 25 minutes. Carefully remove the foil and weights. Bake for an additional 10-15 minutes or until golden brown. Let cool at room temperature on a wire rack
    7. Combine 1 cup sugar, golden syrup or corn syrup, and water in a medium saucepan, making sure that the sugar is evenly moistened. Heat on medium-low heat until sugar has dissolved. Increase heat to medium and let boil for 5-7 minutes or until mixture is golden to amber colored. Remove from heat and carefully and quickly whisk in 3/4 cup crème fraîche and butter. Attach a candy thermometer to pan and bring back to a boil over medium heat. Heat until temperature reaches 235º then promptly remove from heat. Whisk in 1 teaspoon vanilla bean paste or extract
    8. Place 1 3/4 cup macadamia nuts in the cooled tart shell, reserving the remaining 1/4 cup. Pour caramel evenly over nuts. Use a toothpick to get out any big bubbles and move nuts around to make sure there aren't any gaps in the caramel filling. Let cool at room temperature
    9. Whisk together 1/4 cup crème fraîche and 1/4 cup heavy cream In a small saucepan. Heat on low until just simmering. Remove from heat and pour over chocolate placed in a glass mixing bowl. Whisk together until smooth. If you've been mixing for a while and all the chocolate hasn't melted, place in microwave for 20 seconds, then continue whisking until smooth
    10. Pour over caramel filling and smooth with an offset spatula
    11. Coarsely chop reserved macadamia nuts and sprinkle on top
    12. Combine all mascarpone whipped cream ingredients in a stand mixer, fitted with whisk. Beat on high until soft but firm peaks form. Serve tart with mascarpone whipped cream.