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Chocolate Macadamia Tartlets
Credit:
James Baigre
Recipe Summary
Yield: Makes 4 two-by-four-inch tartlets
Ingredients
Ingredient Checklist
1/2 cup (about 2 1/4 ounces) macadamia nuts, halved
1 cup sugar
2 tablespoons light corn syrup
2 tablespoons water
1 cup heavy cream
4 tablespoons unsalted butter
1 tablespoon creme fraiche
1/2 teaspoon pure vanilla extract
Pinch of coarse salt, preferably sea salt
8 ounces bittersweet chocolate, finely chopped
Chocolate Tart Dough
Cook's Notes
Each batch fills four 2-by-4-inch pans (or one 7-inch round tart pan).
Variations
Top some with chocolate ganache and others with chocolate shavings. To make shavings: Chill leftover chocolate from step 5 until firm, about 15 minutes, then scrape with a knife or a dough scraper.
Gallery
Chocolate Macadamia Tartlets
Credit:
James Baigre
Recipe Summary
Yield: Makes 4 two-by-four-inch tartlets
Gallery
Chocolate Macadamia Tartlets
Credit:
James Baigre
Chocolate Macadamia Tartlets
Credit:
James Baigre
Chocolate Macadamia Tartlets
Recipe Summary
Yield: Makes 4 two-by-four-inch tartlets
Recipe Summary
Yield: Makes 4 two-by-four-inch tartlets
Yield: Makes 4 two-by-four-inch tartlets
Makes 4 two-by-four-inch tartlets
Ingredients
Ingredients
- 1/2 cup (about 2 1/4 ounces) macadamia nuts, halved
- 1 cup sugar
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 1 tablespoon creme fraiche
- 1/2 teaspoon pure vanilla extract
- Pinch of coarse salt, preferably sea salt
- 8 ounces bittersweet chocolate, finely chopped
- Chocolate Tart Dough
Directions
Preheat oven to 375 degrees. Place dough on a piece of parchment; roll out to 1/8 inch thick. Transfer to a baking sheet; chill 10 minutes. Remove from refrigerator; cut dough into four 3 3/4-by-5 1/2-inch rectangles. Fit dough into four 2-by-4-inch tart pans with removable bottoms, pressing into corners. Prick bottom of tarts all over with a fork. Chill at least 15 minutes.
Meanwhile, spread nuts in a single layer on a rimmed baking sheet; toast until golden and fragrant, about 10 minutes. Remove from oven; set aside.
Remove shells from refrigerator; line with parchment, pressing into edges. Fill with dried beans or pie weights. Place on a baking sheet; bake 20 minutes. Remove paper and beans; continue baking until crust is firm, 5 to 7 minutes. Transfer to a wire rack to cool completely.
Make caramel: In a small saucepan, bring sugar, corn syrup, and the water to a boil over medium-high heat; wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Reduce heat to low; cook, swirling pan to color evenly, until caramel is a rich amber color. Remove from heat; carefully add 1/4 cup cream (it will spatter), butter, creme fraiche, vanilla, and salt. Stir until smooth. Let cool slightly; stir in nuts.
Melt 5 ounces chocolate in a heatproof bowl set over a pan of simmering water. Pour 1 1/2 tablespoons chocolate into each shell; spread to coat evenly. Chill until set, about 10 minutes. Remove from refrigerator; pour caramel into shell. Set aside.
Make ganache: Place remaining 3 ounces chocolate in a heatproof bowl. Bring remaining 3/4 cup cream to a boil in a small saucepan. Pour over chocolate; whisk until smooth. Cool until slightly thickened, about 10 minutes. Pour 2 1/2 tablespoons over caramel; smooth with an offset spatula. Store at room temperature, in an airtight container, up to 1 day.
Cook's Notes
Each batch fills four 2-by-4-inch pans (or one 7-inch round tart pan).
Variations
Top some with chocolate ganache and others with chocolate shavings. To make shavings: Chill leftover chocolate from step 5 until firm, about 15 minutes, then scrape with a knife or a dough scraper.
Cook’s Notes
Each batch fills four 2-by-4-inch pans (or one 7-inch round tart pan).
Variations
Top some with chocolate ganache and others with chocolate shavings. To make shavings: Chill leftover chocolate from step 5 until firm, about 15 minutes, then scrape with a knife or a dough scraper.
Reviews (11)
Add Rating & Review
9 Ratings
5 star values:
1
4 star values:
1
3 star values:
5
2 star values:
2
1 star values:
0
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Reviews (11)
Add Rating & Review
9 Ratings
5 star values:
1
4 star values:
1
3 star values:
5
2 star values:
2
1 star values:
0
Add Rating & Review
9 Ratings
5 star values:
1
4 star values:
1
3 star values:
5
2 star values:
2
1 star values:
0
9 Ratings
5 star values:
1
4 star values:
1
3 star values:
5
2 star values:
2
1 star values:
0
9 Ratings
5 star values:
1
4 star values:
1
3 star values:
5
2 star values:
2
1 star values:
0
- 5 star values:
- 1
- 4 star values:
- 1
- 3 star values:
- 5
- 2 star values:
- 2
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
12/29/2008
Is it just me? That's an awful lot of butter for 4 tartlets
Martha Stewart Member
Rating: Unrated
11/25/2008
I just made these. Yes to the pastry. Yes to the ganache. No to the caramel. It turned to the hardball stage before it ever caramelized. I added some flavored oil to it and made hard tack for my kids. Then I started over with Martha's caramel apple recipe caramel. It turned out perfectly! http://www.marthastewart.com/recipe/caramel-apples?autonomy_kw=caramel apples
Martha Stewart Member
Rating: Unrated
11/24/2008
They look good!
Martha Stewart Member
Rating: Unrated
11/24/2008
mykele, you may be wrong about the storage time. I don't think these would last very long after being prepared or certainly not be as nice!
Martha Stewart Member
Rating: Unrated
11/23/2008
Surely saying that they can be stored in an airtight
container for one day is a BIG typo. It would be
nice if the staff did a bit of proof reading. Always
check ingredient measurements for recipes on this
web site. There have been mistakes recently. So
beware..........................
Martha Stewart Member
Rating: Unrated
11/23/2008
Gr8cook, I agree. However if you decide you do want to make this recipes, I believe you can substitue sour cream for creme fraiche. It is a one to one exchange. Good look
Martha Stewart Member
Rating: Unrated
11/23/2008
I would love a temp on the caramel or at least a stage such as soft ball to determine cook time. Rich amber color is a pretty ambigouous term.
Martha Stewart Member
Rating: Unrated
11/23/2008
Recipes like this that require the purchase of a high-priced ingredient (in this case creme fraiche), only to use 1 tbsp. are never worth my consideration. Sometimes thet unusual ingredient could be omitted without a problem, but not always.
Martha Stewart Member
Rating: Unrated
11/23/2008
I think nutrition content would be superflous considering the contents. If we knew what it was we probably would not make them. Sounds heavenly for chocoholics
Martha Stewart Member
Rating: Unrated
11/23/2008
It would be so nice if the nutrition content were listed on Martha's recipes!
Martha Stewart Member
Rating: Unrated
11/23/2008
They only last 1 day....not worth the effort! any way of storing them for a longer period of time?
Martha Stewart Member
Rating: Unrated
12/29/2008
Is it just me? That's an awful lot of butter for 4 tartlets
Rating: Unrated
Rating: Unrated
11/25/2008
I just made these. Yes to the pastry. Yes to the ganache. No to the caramel. It turned to the hardball stage before it ever caramelized. I added some flavored oil to it and made hard tack for my kids. Then I started over with Martha's caramel apple recipe caramel. It turned out perfectly! http://www.marthastewart.com/recipe/caramel-apples?autonomy_kw=caramel apples
Rating: Unrated
11/24/2008
They look good!
mykele, you may be wrong about the storage time. I don't think these would last very long after being prepared or certainly not be as nice!
Rating: Unrated
11/23/2008
Surely saying that they can be stored in an airtight
container for one day is a BIG typo. It would be
nice if the staff did a bit of proof reading. Always
check ingredient measurements for recipes on this
web site. There have been mistakes recently. So
beware..........................
Gr8cook, I agree. However if you decide you do want to make this recipes, I believe you can substitue sour cream for creme fraiche. It is a one to one exchange. Good look
I would love a temp on the caramel or at least a stage such as soft ball to determine cook time. Rich amber color is a pretty ambigouous term.
Recipes like this that require the purchase of a high-priced ingredient (in this case creme fraiche), only to use 1 tbsp. are never worth my consideration. Sometimes thet unusual ingredient could be omitted without a problem, but not always.
I think nutrition content would be superflous considering the contents. If we knew what it was we probably would not make them. Sounds heavenly for chocoholics
It would be so nice if the nutrition content were listed on Martha's recipes!
They only last 1 day....not worth the effort! any way of storing them for a longer period of time?
All Reviews for Chocolate Macadamia Tartlets
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate Macadamia Tartlets
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
