Caramel-Chocolate Macadamia Tart
You can go ahead and file this caramel-chocolate macadamia tart under “gorgeous and secretly easy”, thanks to a press-in crust and foolproof filling.
Ingredients
- Press-In Crust
- ½ cup (113g) unsalted butter, at room temperature
- ¼ cup (50g) granulated sugar
- 1 large (21g) egg yolk
- 1 teaspoon pure vanilla extract (optional)
- 1½ cups (180g) all-purpose flour
- ⅓ cup (28g) unsweetened cocoa powder
- ½ teaspoon fine sea salt
- Filling
- ½ cup (115g) whole milk
- ¼ cup (59g) heavy cream
- ½ cup (106g) dark brown sugar
- 2 large (113g) eggs
- 1 teaspoon pure vanilla extract
- 2½ cups (425g) macadamia nuts, roughly chopped
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