Caramel Macademia Tarts

Recipe by:
Chef Mark Okumura,
Alan Wong's Restaurant
Yield: 8 - 4" tarts
Preparation Time: 2 hours

2 1/2 cups
1/3 cup sugar
1 cup butter
1 large egg
1 tsp. Vanilla

1 1/2 cups sugar
1/2 cup water
4 Tbs. light corn syrup
1/2 cup butter
1/2 cup whipping cream
2 cups diced macadamia nuts

1/2 lb. HVC semisweet chocolate
3/4 cup whipping cream

1/4 lb. HVC semisweet chocolate
1/4 cup whipping cream

Crust: Combine flour, sugar and salt. Cut butter into mixture. Combine egg with vanilla extract and add to the mixture until it forms a ball. Roll pieces of dough to 1/8" thick and like 8 - 4" tart pans. Bake at 350 until golden brown.

Filling: Heat cream just to the boiling point. Pour over chocolate. Let sit 2 minutes and stir until smooth. Pour into cooled crusts and refrigerate.

Topping: Boil Sugar, water, corn syrup and salt in heavy sauce pan over medium high heat. Caramelize to a dark amber color. Remove from heat and add butter and cream. Add macadamia nuts last. Spoon and carefully spread over chocolate layer. Refrigerate.

Sauce: Place chocolate in a small bowl. Heat cream just to the boiling point. Pour over the pistoles. Let sit for 2 minutes and stir until smooth. Cool to room temperature and pour over tarts. Garnish with mango or pineapple slices.

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