Chocolate-Nut Caramel Tart Recipe

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With just a handful of ingredients, you can make this sinfully rich tart.—Kathy Specht, Clinton, Montana

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Chocolate-Nut Caramel Tart Recipe

Prep: 20 min. Bake: 15 min. + chilling

Yield: 12 Servings

20 15 35

Ingredients

1 sheet refrigerated pie pastry
1 jar (13 ounces) Nutella
20 caramels
1/3 cup heavy whipping cream
1-3/4 cups chopped macadamia nuts, toasted
Whipped cream, optional

Directions

Preheat oven to 450°. Unroll pastry into a 9-in. fluted tart pan with removable bottom. Press onto bottom and up sides of pan; trim pastry even with edge (discard or save trimmed pastry for another use). Generously prick bottom of crust with a fork. Bake 9-11 minutes or until golden brown. Cool completely on a wire rack.
Reserve 2 tablespoons Nutella for topping; spread remaining Nutella into cooled crust. In a small saucepan, combine caramels and cream; cook over medium-low heat until blended, stirring occasionally. Remove from heat; stir in macadamia nuts. Spread evenly over hazelnut spread.
In a microwave, heat reserved Nutella until warmed; drizzle over filling. Refrigerate 1 hour or until firm. If desired, serve with whipped cream. Yield: 12 servings.

Editor's Note: To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.

Nutritional Facts 1 slice (calculated without whipped cream) equals 460 calories, 32 g fat (8 g saturated fat), 14 mg cholesterol, 174 mg sodium, 43 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Chocolate-Nut Caramel Tart in The Taste of Home Cookbook , p25

About Macadamia Nuts

The macadamia nut tree originated in Queensland, Australia and was brought to Hawaii in 1882. Today, virtually all of the world's macadamias are grown on the Big Island. It takes about 7 years for a macadamia to bear fruit, making the nut an in-demand delicacy. It takes 300 pounds of pressure per square inch to crack the shell of the macadamia, making it one of the hardest of all nuts to crack open. Because of that, macadamia nuts are mostly sold shelled.