NUTTY CHOCOLATE-CARAMEL TART
By
Ellen Bales
@Starwriter
2
OMG! Two of my favorite combinations: chocolate and caramel! Could this be another one of those "to die for" desserts? It sure looks that way!
Recipe: tasteofhome.com
Photos: mine
Recipe: tasteofhome.com
Photos: mine
Ingredients
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1 sheet(s)refrigerated pie crust
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1 jar(s)(13 oz.) nutella
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20caramels
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1/3 cheavy whipping cream
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1 3/4 cchopped macadamia nuts, toasted
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·whipped cream, optional
How to Make NUTTY CHOCOLATE-CARAMEL TART
- Unroll the pastry into a 9-in. fluted tart pan with removable bottom.
- Press onto bottom and up sides of pan; trim pastry even with edge (discard or save trimmed pastry for another use). Generously prick bottom of crust with a fork. Bake 9-11 minutes in a preheated 450-degree oven or until golden brown. Cool completely on a wire rack.
- Reserve 2 Tbsp. Nutella for topping; spread remaining Nutella into cooled crust.
- In a small saucepan, combine caramels and cream; cook over medium-low heat until blended, stirring occasionally. Remove from heat; stir in macadamia nuts. Spread evenly over Nutella.
- In a microwave, heat reserved Nutella until warmed; drizzle over filling.
- Refrigerate 1 hour or until firm. If desired, serve with whipped cream.
- To toast nuts: spread in a 15x10x1-in. baking pan. Bake at 350 degrees for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.
