Wednesday, December 25, 2013
Chocolate Ganache and Caramel Macadamia Nut Tart
This delicious beauty is easier then you think. I know it looks fancy. And, that's half the point, right? ;) But, coming from a crazy person who is always frantically throwing something together last minute... you can trust me when I say that it really isn't as complicated as it looks.
7 oz. All purpose flour
1/2 oz. Cocoa powder
4.5 oz. Butter, softened
2.5 oz. Granulated sugar
1/4 tsp. Vanilla extract
1 Egg, room temperature
Sift together flour and cocoa powder. Cream the butter and sugar until smooth and light in color, scraping down the bowl periodically. Combine vanilla and egg separately and add gradually until fully incorporated. Add the dry ingredients all at once and mix just until blended. Do not overmix. Wrap dough tightly in seran wrap and refrigerate for 1 hour.
Roll dough out onto light floured surface into a large enough circle to line tart pan. Lay over pan and press lightly into the bottom and into all the creases along the sides. Using a knife gently trim and scrape excess dough along the top edge of the tart pan.
Line the shell with parchment paper and fill the bottom with a single layer of beans or pie weights. Bake at 375ºF for about 15 minutes until lightly golden brown. Remove beans and parchment and continue to bake another 5-10 minutes until no longer shiny and baked all the way through. Cool completely.
2 oz. Bittersweet chocolate, finely chopped
3 oz. Heavy cream
Place chopped chocolate in a bowl. Heat cream in a heavy bottom sauce pan and bring to a simmer. Pour the cream over the chocolate. Allow to stand for 5 minutes before stirring. Then stir gently until all chocolate is melted and smooth. Cool while you make caramel.
4 oz. Granulated sugar
4 oz. Heavy cream, hot
1 oz. Butter
2 oz. Macadamia nuts, lightly toasted
Heat a heavy bottom pan. Add sugar in very small increments, stirring frequently and making sure the sugar is completely melted before adding more. Cook mixture to a golden caramel color. Remove the pan from the heat and slowly stir in the hot cream. Then stir in the butter. Cool slightly.
Pour half of the caramel into the tart shell and spread it evenly over the bottom. Scatter half of the macadamia nuts over the caramel. Pour all of the ganache over the caramel and nuts and spread evenly. Freeze the tart for 1 hour.
Pour the remaining caramel onto the center of the tart and spread evenly over the ganache. Garnish the tart with the rest of the macadamia nuts and whipped cream. Refrigerate until fully chilled.