Chocolate-Nut Caramel Tart Recipe
Chocolate-Nut Caramel Tart Recipe photo by Taste of Home

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
TOTAL TIME: Prep: 25 min. + chilling
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 12 servings


  • 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

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.


  1. 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 trimmed pastry or save 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.
  2. 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.
  3. 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, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Chocolate-Nut Caramel Tart in The Taste of Home Cookbook 2011, p25

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Reviewed Sep. 20, 2015

"It is rich but delicious."

Reviewed Jan. 19, 2014

"This is extremely rich! I could only eat a tiny bite at a time with whipped cream to cut some of the sweetness. I think it would go over better made into small caramel sized bars or mini muffin size. Good flavor mixtures and very easy to prepare! I used a non-removable bottom pan and it came out just fine."

Reviewed Oct. 15, 2013

"This recipe is easy to make and is fantastic. I bought a new tart pan to make it. My guests enjoyed it!"

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