Publix Aprons

Salted Caramel Macadamia and Dark Chocolate Tart

Salted Caramel Macadamia and Dark Chocolate Tart
Total Time:
2 hours 15 minutes
Active Time:


For sweet dough
1 cup flour (+more as needed)
3 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons unsalted butter, cold
1 large egg
1 tablespoon water
Plastic wrap

For filling
3/4 cup heavy cream
1/4 cup sugar
6 tablespoons unsalted butter, cut into 6 pieces
6 oz bittersweet chocolate, cut into 1/4-inch pieces
2 large eggs
1 tablespoon marsala wine
1/2 cup whole macadamia nuts, coarsely chopped

For garnish
1/2 cup salted caramel


  1. Prepare dough. Add to bowl of food processor: 1 cup flour, sugar, baking powder, and salt; pulse to combine. Add butter and pulse until emulsified. Add egg and water; pulse until dough forms. Wrap dough in plastic wrap and chill 1 hour.
  2. Preheat oven to 350°F; set oven rack at lowest level. Unwrap dough and place on floured work surface. Knead lightly to soften, then form into a disk. Roll dough into 11–12-inch disk. Line tart pan with dough disk; press into sides and bottom of pan. Chill until ready to fill.
  3. Prepare filling. Combine cream and sugar in large saucepan and bring to boil over medium. Reduce heat to low; add butter and melt. Remove pan from heat and add chocolate; set aside 1 minute then whisk until smooth. Whisk in separate bowl: eggs and marsala. Whisk egg mixture into chocolate mixture until smooth. Pour chocolate filling into crust and scatter nuts on top.
  4. Bake 35–40 minutes, or until crust is baked through and filling is set and slightly puffed. Cool tart completely on a rack. Slice and serve drizzled with caramel.

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Nutritional Information

Amount per 1/10 recipe serving: Calories 420, Total Fat 30.00g, Sat Fat 16.00g, Trans Fat 0.50g, Chol 105mg, Sodium 160mg, Total Carb 36g, Fiber 1.00g, Sugars 14g, Protein 5g, Calc 4%, Vit A 0%, Vit C 0%, Iron 6%

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