Macadamia salted caramel tart

serves 12


  • Pastry:
  • 1 1/ 2 cups (225g) plain flour
  • 1/ 3 cup (60g) pure icing sugar
  • pinch sea salt flakes
  • 100g Ballantyne unsalted butter, cubed & chilled
  • 1 large egg, lightly beaten
  • 1 tablespoon cold water
  • Macadamia salted caramel:
  • 1 1/ 4 cups (280g) caster sugar
  • 100ml water
  • 125g Ballantyne unsalted butter, cubed
  • 100ml pure cream
  • 2 teaspoons sea salt flakes
  • 1 cup (150g) raw macadamias, lightly roasted & coarsely chopped
  • Chocolate ganache:
  • 120g dark chocolate, coarsely chopped

Macadamia salted caramel tart


Step 1
To prepare the pastry, combine flour, icing sugar and salt in a food processor and pulse to combine. Add butter and blend until mixture resembles coarse crumbs. Add egg and water and blend until dough begins to form. Turn out onto a clean kitchen bench and shape to form a rectangle. Wrap and refrigerate for 1 hour.
Step 2
Preheat the oven to 190°C. Lightly grease a 10cm x 34cm rectangular tart tin with removable base with butter. Line base with baking paper. Refrigerate.
Step 3
Roll pastry out between two sheets of baking paper, to make a 5mm thick rectangle slightly larger than the prepared tin. Remove the top sheet of baking paper and lay pastry over the tin, there will be an overhang. Gently lift and press to line the base and sides. Place tin on a large baking tray. Cover and refrigerate for 30 minutes.
Step 4
Prick pastry base with a fork. Cover with baking paper and fill with baking weights, dried rice or beans. Bake for 10¬–15¬ minutes, until cooked through. Remove paper and weights and bake for further 5–8 minutes, until golden. Set on a wire rack to cool completely. Using a sharp knife cut off the pastry overhang.
Step 5
To prepare the macadamia salted caramel, place sugar and water in a medium heavy-based saucepan over low-medium heat. Stir until sugar dissolves. Increase to medium-high and bring to the boil. Cook for 6–8 minutes, until a rich caramel colour. Remove from the heat. Taking care as the mixture may spit, add butter, cream and salt and stir to combine. Return to the heat and boil for an additional minute. Add macadamias and stir to combine. Pour caramel into the prepared tart base. Set aside for 15 minutes, to cool slightly. Refrigerate for 1 hour, or until set.
Step 6
To prepare the chocolate ganache, place cream in a small saucepan, set over medium heat and bring to the boil. Remove from the heat. Add chocolate and set aside for 1 minute, or until chocolate melts. Stir until smooth. Pour over the set caramel to completely cover. Refrigerate for 1 hour, or until set.
Step 7
Slice using a hot knife.
Step 8
Store in the refrigerator for up to 1 week