Caramel Macadamia Tarts
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Crust: 2 1/2 cups 1/3 cup sugar 1 cup butter
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1 large egg 1 tsp. Vanilla |
Topping: 1 1/2 cups sugar 1/2 cup water 4 Tbs. light corn syrup 1/2 cup butter 1/2 cup whipping cream 2 cups diced macadamia nuts |
Filling: 1/2 lb. HVC semisweet chocolate 3/4 cup whipping cream | Sauce: 1/4 lb. HVC semisweet chocolate 1/4 cup whipping cream |
Crust: Combine flour, sugar and salt. Cut butter into mixture. Combine egg with vanilla extract and add to the mixture until it forms a ball. Roll pieces of dough to 1/8" thick and like 8 - 4" tart pans. Bake at 350 until golden brown.
Filling: Heat cream just to the boiling point. Pour over chocolate. Let sit 2 minutes and stir until smooth. Pour into cooled crusts and refrigerate.
Topping: Boil Sugar, water, corn syrup and salt in heavy sauce pan over medium high heat. Caramelize to a dark amber color. Remove from heat and add butter and cream. Add macadamia nuts last. Spoon and carefully spread over chocolate layer. Refrigerate.
Sauce: Place chocolate in a small bowl. Heat cream just to the boiling point. Pour over the pistoles. Let sit for 2 minutes and stir until smooth. Cool to room temperature and pour over tarts. Garnish with mango or pineapple slices.