This is a tart for those with a sweet tooth. It is very rich and indulgent and you really do only need a small slice, trust me! The caramel (manjar blanco) for this recipe is sourced from the South American SBS Food Safari and made by simmering down milk and sugar until it reaches a wonderful caramel consistency. Because the caramel is quite labour intensive, I decided to cheat and use a good quality ready made pastry from the freezer section of your supermarket, however you can of course go all out and make your pastry too if you prefer.

We are also happy to be involved in our first blog hop with this post for the Love at First Bite Blog Hop as a part of the Adelaide Food Bloggers group. Click here to check out other bloggers recipes.

Caramel Macadamia Tart Recipe
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1 sheet of sweet shortcrust pastry (I used Careme vanilla bean sweet shortcrust)
100g macadamias
1 circular or rectangular tart tin, or 4 x 10cm tins

Caramel
1 litre whole milk
230g white sugar
50g brown sugar
¼ tsp bicarbonate soda
30g glucose
1 vanilla bean paste

Making the Caramel

Combine 1 cup of milk, the white sugar, bicarbonate soda and vanilla in a saucepan.
Cook stirring constantly with a wooden spoon.

When it starts turning caramel in colour add 1 cup of milk and brown sugar. Continue stirring all the time.

When it starts thickening add 1 cup of milk and keep stirring. As it thickens add the last cup of milk and the glucose, turn down the heat and continue stirring until you can see the bottom of the saucepan or if you put a bit on a plate and it does not run, approximately 40 minutes cooking time.

Remove from stove and keep stirring for a few minutes. Allow to cool.

Assembling your tart

While the caramel is cooking, lightly grease your tart tin and cut your pastry a few centimeters larger than then the size of the tin. Lower the pastry into the tin and press it into the corners. Press the pastry over the edges of the tin with your thumb to remove any excess. Line with baking paper and beans and blind bake in your oven at 180 degrees celcius for about 10mins. Remove paper and beans and continue cooking until tart case is cooked. Allow to cool while finishing your caramel.

Place roughly chopped macadamia nuts in your hot oven and allow to toast and colour a little (I have toasted my nuts to quite dark in these images however you may want to toast them a little lighter).

To put your tart together, simply spoon your caramel into your tart shell/s and top with macadamias. Cut yourself a small slice and remember to share!

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33 Responses to Caramel Macadamia Tart

  1. Your caramel macadamia tarts look divine! They remind me of a caramel and macadamia slice my Grandmother used to make when I was a child. Great memories.

    So pleased to discover your blog through this event too. Thanks for joining us.

  2. Kyrstie says:

    Wow, they do look rich :) Lovely but rich!

  3. How delicious… caramel and macadamias, two yummy good things, in a tart! Love at first bite!

  4. Your tart looks amazing, ladies. I love the combination of caramel and macadamias – there’s something about the buttery nuts and the fudgey flavour that goes together so well.
    So glad you joined us for this blog hop!

  5. Ooh this does look deliciously sweet. I’ve always had trouble making caramel but I’m sticking at it!

    Your photos are beautiful.

  6. The caramel looks luscious! Great that you joined the hop :)

  7. This looks absolutely delicious! Completely sinful and worth every calorie :) Thanks so much for joining the hop!

  8. These look really great. I always wanted a recipe for this caramel. Thanks for joining

  9. Nic says:

    Looks delicious. I’ve yet to master caramel but you make it sound so easy!

  10. Caramel with macadamia sounds mouth-watering!

  11. Carolanne says:

    These look gorgeous! I’m dying to try out the recpe. They’re so dainty but I bet delicious.

  12. Small slice, HA! There is no way I could only have a small slice of one of these beautiful tarts. This one is definitely being put on my ‘to bake’ list. Lovely photography as well. I think I’m in love…

  13. This looks delicious! I love caramel n macadamias! I make a caramel pie n it’s interesting to see the different ways people make it work! I love the complete design of your blog and so happy to find another great food blog to add to my list!

    • Thanks for your comments, glad to hear people like the layout, we think simple is better so the photos can speak for themselves. I was pretty happy to come across an authentic caramel recipe so you should definitely give it a try sometime.

  14. These look so rich and delicious! Glad you could join us this month for the hop, hope to see you again!

  15. Caramel and Macadamias. Yumo

  16. Caramel and Macadamias. Oh yeah

  17. Sarah says:

    I’m going to attempt your tart tomorrow night for guests! I just wanted to check the 1 vanilla bean paste.. is that 1 teaspoon of vanilla bean paste? Or the extract from 1 vanilla bean? Thanks in advance.

  18. Yes sorry Sarah it is 1 tsp vanilla bean paste. I usually use the Queen brand that you can get in most supermarkets. 1 tsp vanilla bean paste is equivalent to 1 whole vanilla bean if that helps.

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