Food for Soul

How to make Caramel chocolate macadamia tart

Caramel chocolate macadamia nut tart will make you forget all dessert recipes! Especially indispensable in cold seasons, try the tart with this recipe! Without too much ado, we take you to the ingredients and preparation part. Here is the caramel chocolate macadamia nut tart recipe.
For the dough;

113 grams of unsalted butter at room temperature
1/4 cup granulated sugar
1 large egg yolk
1 teaspoon pure vanilla extract
180 grams of flour
28 grams of cocoa
1 tablespoon of water
Half a teaspoon of sea salt

For the filling;

Half a glass of whole milk
1/4 cup of cream
Half a glass of brown sugar
Half a teaspoon of sea salt
2 large eggs
1 teaspoon of vanilla extract
425 grams of coarsely chopped macadamia nuts
Forget all tart recipes! You’ll always want to make this tart recipe, which is a combination of caramel, chocolate and macadamia nuts. Those who cannot find macadamia nuts can use it in regular nuts instead. However, macadamia hazelnuts are more flavored and crisp than regular hazelnuts. So it is the main ingredient of your pie and it will look great. Here is the caramel chocolate macadamia tart recipe.
Step 1: Beat butter and granulated sugar for dough for 3 minutes until smooth.

Step 2: Mix the egg yolks and medium speed, add vanilla.

Step 3: Add the flour, cocoa and salt and keep mixing for 1 minute at low speed.

Step 4: Add 1 tablespoon of water and mix for 1 minute until the dough is smooth.

Step 5: Chill dough in refrigerator for 30 minutes.

Step 6: Preheat the oven at 180 degrees and press the tart dough into the pie pan with your hand.

Step7: cook for about 15 minutes and taken to one side to cool.

Step 8: For the filling, add milk, cream, brown sugar and salt in a bowl and mix.

Step 9: Add the eggs one by one and continue mixing until it is a complete mixture.

Step 10: Finally, add the vanilla to the cream and mix.

Step 11: Spread the macadamia nuts on the pie you have cooked and spread the pudding on it.

Last step: Put your tart back in the oven for 30-35 minutes.
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