This one is just a wee bit intense. If you think of desserts on a spectrum from the snacky, light and morish, the muffin and streusel cake end of things, right down to the richest flourless chocolate cakes, this tart falls well into the latter end of the continuum. I had to cut the slices pictured here in half, they were so rich. I don't want to make it sound like a bad thing, I really loved this tart. It just isn't a tart to be trifled with (I think that's what I would like on my gravestone: She was not a tart to be trifled with.) It should be administered in teeny little doses to avoid acute sugar toxicity. Which is a good thing, because macadamia nuts are stupidly expensive, and they'll go a long way if you only serve very thin slivers. I think the macadamias are worth it, they are so buttery and salty, but feel free to substitute the nut of your choice.
Don't skimp on the salt here, it's a great balance to the tart's sweetness and richness. A very strong cup of coffee would also go very nicely with a slice.
salty macadamia, caramel and chocolate tart:
crust:
- 1 1/2 cups graham crumbs
- 6 tbs butter, melted
Coat graham crumbs evenly in butter and press into the bottom and sides of a 14" rectangular tart pan.
filling:
adapted from Bouchon Bakery
- 1/2 cup golden syrup, corn syrup or liquid glucose
- 1 1/4 cups sugar
- 3 tbs butter
- 3/4 cup whipping cream
- big pinch of flaky salt
- 1 cup salted & roasted macadamia nuts
Put the macadamia nuts in an even layer in the prepared tart pan and place the pan on a cooling rack or heat-proof surface.
Bring the syrup or glucose to a boil in a large saucepan on high heat. Add sugar a third at a time, stirring to incorporate each addition. Cook until the syrup reaches 350°F on a candy thermometer. Reduce heat to medium and stir in the butter. Stir in cream, working carefully. The syrup will bubble vigorously, watch out! Add salt and stir constantly until the mixture comes back up to 248°F. Pour over the macadamia nuts in the pan until the caramel is 2/3 the way up the side of tart. Save any extra caramel in an airtight container in the fridge for ice cream. Chill the tart until it's no longer warm to the touch.
chocolate ganache
- 1/2 cup dark chocolate, finely chopped or chocolate chips
- 6 tbs heavy cream
Over a double boiler on medium low heat (or a metal bowl set over a pan with a couple inches of water in the bottom) melt chocolate and cream together, stirring to incorporate everything together well. Once fully melted, let the ganache cool slightly and pour over the top of the caramel, smoothing with a spatula. Finish with a little sprinkle of flaky salt.
