Salted Caramel, Chocolate and Macadamia Praline Tarts

Salted Caramel, Chocolate, Macadamia Praline Tarts | Butter Baking

I have a new little tart for you today!

I hinted at these in my last post with those brown butter raspberry tarts, remember?

Salted Caramel, Chocolate, Macadamia Praline Tarts | Butter Baking

I’m super excited to be sharing this recipe with you! It’s another one that I make at the bakery.

Salted Caramel, Chocolate, Macadamia Praline Tarts | Butter Baking

I boil a lot (and I mean A LOT) of condensed milk at work to make dulce de leche, and I wanted to put some into a tart somehow.

So I added a creamy ganache and a crunchy, buttery macadamia praline and a version of these tarts was born.

Salted Caramel, Chocolate, Macadamia Praline Tarts | Butter Baking

I loved them so much that I wanted to make them at home for Mr Man, as he is a huge fan of anything caramel + chocolate.

Salted Caramel, Chocolate, Macadamia Praline Tarts | Butter Baking

This home-version uses my favourite, and oh-so-easy, flaky tart pastry recipe from David Leibovitz.

And I used store-bought dulce de leche, because heck, no one has time to boil condensed milk for 3 hours at home, especially when you’ve decided to bake on a whim.

Salted Caramel, Chocolate, Macadamia Praline Tarts | Butter Baking

Also, please don’t be put off by the the long list of steps or the amount of elements that goes into this recipe – each of them is pretty simple and once you have each one organised, the tart is simply assembled.

Hope you enjoy!

Salted Caramel, Chocolate, Macadamia Praline Tarts | Butter Baking

SALTED CARAMEL, CHOCOLATE AND MACADAMIA PRALINE TARTS
 
Ingredients
  • For the tart pastry:
  • 90g unsalted butter (3 oz)
  • 3 tbsp water
  • 1 tbsp vegetable oil
  • 1 tbsp sugar
  • Pinch of salt
  • 1 cup flour (150g)
  • For the praline:
  • ½ cup macadamias, roasted and chopped
  • ¼ cup sugar
  • For the ganache:
  • 335g dark chocolate
  • 90g butter
  • 250ml cream
  • For the caramel filling:
  • 1 x 395g can dulce de leche / Nestle caramel top’n'fill
  • Sea salt
Method
  1. To make the tart pastry, preheat the oven to 200 C (400 F) and get out a muffin pan.
  2. Place the butter, water, oil, sugar and salt in an overproof bowl.
  3. Put the bowl in the oven for about 15 minutes, until the butter is melted, bubbling, and just beginning to brown around the edges.
  4. Carefully remove the bowl from the oven and dump in the flour. Stir quickly, until the dough comes together and pulls away from the side of the dish.
  5. Put a tablespoon of dough into one muffin hole, and press it into the base and up the sides using your fingers. Repeat until all the dough has been used.
  6. Prick the dough with a fork once or twice.
  7. Bake for 8 – 12 minutes, until the pastry is golden brown all over.
  8. Remove from the oven and set aside to cool.
  9. Meanwhile, make the macadamia praline. Start by lining a tray with baking paper.
  10. You need to make a dry caramel here – pour the sugar into a small saucepan and place it over a medium heat. It will start to brown and caramelise at the edges. Do not stir the caramel. You can swirl the pan, or use a spatula to push the darker caramel areas away from the edges and into the sugar, but you cannot stir.
  11. Once the sugar has turned into a liquid caramel and is a dark amber colour, pour in your chopped macadamias, stir to coat, and pour the whole thing out onto the lined tray.
  12. Spread the praline out so the nuts are in a single layer and set aside to harden. Once it sets, either chop it up with a sharp chef’s knife or pulse in a food processor so you hand shards of praline.
  13. To make the ganache, chop the butter and chocolate into small cubes and place them in a medium heatproof bowl.
  14. In a small saucepan, bring the cream to the boil. Pour it over the chocolate and allow it to stand for 2 – 3 minutes. Then stir slowly, starting in the middle and working your way outwards, to combine the ingredients and make a ganache. Set this aside.
  15. To assemble the tarts, put a tablespoon of caramel in the base of each tart shell. Spread it out to form an even layer. Sprinkle with a little sea salt (optional) and top with a thin layer of praline.
  16. Then spoon the ganache over the top until the tart shells are filled. Sprinkle more praline in the centre.
  17. Set the tarts aside so the ganache can set. Then enjoy! Makes 12 tarts.
  18. Happy baking!

Tart pastry adapted from David Lebovitz.

29 Thoughts on “Salted Caramel, Chocolate and Macadamia Praline Tarts

  1. These look fantastic! It’s like all of my favorite things together: dulce de leche, chocolate (of course!) and macadamia nuts! Love it–pinned!

  2. There’s nothing I like better than a good chocolate caramel tart. Add in macadamia nuts and you’ve got a really winner on your hands!

  3. I love your utilization of macadamia nuts. They are way too often cornered into a combination of white chocolate or pineapple here in the States, but they have so many other great combinations!

  4. You always make the cutest mini pies/tarts! These ones sound amazing :). Macadamia nuts and chocolate are a winning combination in my book.

  5. Tried it yesterday for the boyfriend and it was delicious :) Thank you so much for sharing these yummy recipes, hope you are wonderful Natasha!

  6. These are elegant, Natasha! Company ready. Champaign any one? Wouldn’t these be great for a holiday party?! Caramel-chocolate is a favorite at my house, so these will go over big. As you may remember (because I am forever tweaking this part of your recipes) nut allergies make macadamias impossible for me. How about peanut praline? Thanks, again for a mouth watering dessert!

    • Haha thank you :-D
      I’m a huge caramel chocolate fan too! As for the tweaking, peanuts would be great! Or you could just even use straight caramel praline (no nuts). It’s totally adaptable! Enjoy these :-)

  7. These look amazing. Must try them out. You might like our pumpkin party pinata cake:

    http://littlebuttondiaries.com/2013/10/12/halloween-pumpkin-pinata-party-cake/

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  9. Wow! Cannot wait to make these.. Your photos are brilliant by the way x

  10. Amazing recipe Natasha.. need to try these this week….Pls help with the below…

    1) Can I Use Almond instead of macadamias…its difficult to get macadamias where I stay…or what can I substitute this with ??

    2) what kind of cream is used in ganache? Fresh cream?

    3) For the caramel filling, again it is difficult to get Nestle caramel top’n fill – Can I make my own caramel….if so how…Pls help

    • Hi Nisch.
      1) you can use any nut/ omit the nuts altogether
      2) of course fresh cream. I used thickened cream 35% fat
      3) yes, you can submerge a can of condensed milk in water and simmer for 3 hours. Allow to cool completely then proceed.
      Good luck!

      • Natasha, I made these…there were super yum…Thank u for this amazing recipe.. also wanted to know if this tart pastry can be stored in the refrigerator… if so for how many days…

  11. stephanie on December 2, 2013 at 3:45 pm said:

    Hi Im about to make this recipe, and maybe im too excited that Im confusing myself a bit. When you say “To make the ganache, chop the butter and cream into small cubes and place them in a medium heatproof bowl.
    In a small saucepan, bring the cream to the boil. Pour it over the chocolate and allow it to stand for 2 – 3 minutes.” Does this mean i should bring to the boil the butter and cream, or is supposed to be chop the butter and chocolate?

  12. Audrey on December 3, 2013 at 6:09 pm said:

    These look amazing, thank you for sharing. When making the tart shells, is it necessary to line the muffin tins with baking paper or otherwise grease them, or are they easy to remove as is? Also, can I bake the shells and fill them the following day or are they best eaten the same day?
    Thanks so much!

    • Hi Audrey!
      There’s so much butter in this pastry recipe that there’s no need to grease or line anything.
      And yes these tart shells keep really well! Enjoy :-)

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  14. i’m planning on making the little lemon mini tarts for a new year’s eve party and wonder if this recipe could also be made mini?

  15. Allison on February 18, 2014 at 8:32 am said:

    These are possibly the best tarts in the world. Seriously, drop whatever you’re doing and go make a batch right this instant!

    I thought it might help to share a few of the notes that I’ve scribbled on my copy of the recipe:

    1. The first time that I made these, I had a ton of leftover ganache, so I’ve halved the quantity in subsequent attempts. This might be because…

    2. I used a bit more praline than is called for — perhaps 1.5 times as much. I also used pecans, because that’s what I had on hand.

    3. If you use canned dulce de leche, stay away from Eagle brand! It tastes more like butterscotch than proper dulce de leche, and is also way too runny. Personally, I find it just as easy to make a few jars of the stuff in a slow-cooker (instructions here: http://www.theyummylife.com/dulce_de_leche)

    4. These scale down to mini tarts really well! One pastry recipe made 24 mini shells.

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