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Chocolate-Nut Caramel Tart

 Chocolate-Nut Caramel Tart
With just a handful of ingredients, you can make this sinfully rich tart.—Kathy Specht, Clinton, Montana
12 ServingsPrep: 20 min. Bake: 15 min. + chilling


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


  • 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
  • Nutella.
  • 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.
Nutritional Facts: 1 slice (calculated without whipped cream) equals 460 calories, 32 g fat (8 g saturated fat), 14 mg cholesterol, 174 mg sodium,

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Chocolate-Nut Caramel Tart (continued)

Nutritional Facts: 43 g carbohydrate, 3 g fiber, 5 g protein.