Recipe

Chocolate Macadamia Tartlets Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 8 months ago You could easily mistake these diminutive tarts for elegantly evolved candy bars: One bite into the chocolate pastry shell reveals a center of gooey caramel and toasted nuts. Prep:30m Servings:4	Mystic_rive
	speciallittle tartlets to tickle your tastebuds

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Ingredients

Makes 4 two-by-four-inch tartlets

1/2 cup (about 2 1/4 ounces) macadamia nuts, halved

1 cup sugar

2 tablespoons light corn syrup

2 tablespoons water

1 cup heavy cream

4 tablespoons unsalted butter

1 tablespoon creme fraiche

1/2 teaspoon pure vanilla extract

Pinch of coarse salt, preferably sea salt

8 ounces bittersweet chocolate, finely chopped

Chocolate Tart Dough

Directions

Preheat oven to 375 degrees.

Place dough on a piece of parchment; roll out to 1/8 inch thick. Transfer to a baking sheet; chill 10 minutes.

Remove from refrigerator; cut dough into four 3 3/4-by-5 1/2-inch rectangles.

Fit dough into four 2-by-4-inch tart pans with removable bottoms, pressing into corners.

Prick bottom of tarts all over with a fork.

Chill at least 15 minutes.

Meanwhile, spread nuts in a single layer on a rimmed baking sheet; toast until golden and fragrant, about 10 minutes.

Remove from oven; set aside.

Remove shells from refrigerator; line with parchment, pressing into edges.

Fill with dried beans or pie weights.

Place on a baking sheet; bake 20 minutes.

Remove paper and beans; continue baking until crust is firm, 5 to 7 minutes. Transfer to a wire rack to cool completely.

Make caramel: In a small saucepan, bring sugar, corn syrup, and the water to a boil over medium-high heat; wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Reduce heat to low; cook, swirling pan to color evenly, until caramel is a rich amber color.

Remove from heat; carefully add 1/4 cup cream (it will spatter), butter, creme fraiche, vanilla, and salt. Stir until smooth. Let cool slightly; stir in nuts.

Melt 5 ounces chocolate in a heatproof bowl set over a pan of simmering water.

Pour 1 1/2 tablespoons chocolate into each shell; spread to coat evenly.

Chill until set, about 10 minutes.

Remove from refrigerator; pour caramel into shell. Set aside.

Make ganache:

Place remaining 3 ounces chocolate in a heatproof bowl.

Bring remaining 3/4 cup cream to a boil in a small saucepan.

Pour over chocolate; whisk until smooth.

Cool until slightly thickened, about 10 minutes.

Pour 2 1/2 tablespoons over caramel; smooth with an offset spatula. Store at room temperature, in an airtight container, up to 1 day.

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