Salted Caramel Nut Tarts



Ingredients:

For the crust:

  • 1/2 cup butter, softened
  • 1 3-oz package cream cheese, softened
  • 1 cup all-purpose flour

For the caramel:

  • 1 cup granulated sugar
  • 6 T butter, cut into small cubes
  • 1/2 cup heavy cream
  • 3/4 tsp coarse salt
  • 1 T vanilla extract
  • 1-2 cups Mauna Loa dry roasted, chopped macadamia nuts
  • 1/2 cup white chocolate
  • 1/2 cup heavy cream

Instructions:

  • Preheat oven to 350 degrees
  • In a mixing bowl, cream together the butter and cream cheese.
  • Add the flour, mix until combined. Set in the refrigerator for 30 minutes.
  • Meanwhile, in a medium saucepan over medium heat, melt the 1 cup of sugar.  Swirl the pan so the sugar melts evenly.

Keep a close eye on it.

  • When the sugar turns a deep yellow, almost amber color, add the butter and whisk quickly.
  • When the butter is melted and the mixture is amber, remove from heat and add the heavy  cream.  Whisk vigorously until everything is combined.  Add the vanilla and salt and whisk again.
  • Set aside to cool.
  • Remove the dough from the refrigerator.
  • If using a mini muffin tin, divide the dough into 24 balls. If using a whoopie pie pan or regular muffin tin, divide into 12 balls. Press the balls into the bottom and up the sides of the muffin cups.
  • Prick the dough with a fork, then top with a small piece of parchment paper or foil, and top with pie weights or dried beans.
  • Bake for approx. 8 minutes, then remove the weights and bake just 4-6 minutes longer until the crusts are cooked through.
  • Try not to get much color on them. Remove from oven and allow to cool.
  • After the crusts and caramel has cooled, place 1 heaping teaspoon (for the mini muffin tin) or 1 heaping tablespoon (for a whoopie pie pan size or regular muffin) of the macadamia nuts into the crust.
  • Spoon in about a tablespoon of caramel over the nuts.
  • For the white chocolate ganache, heat the heavy cream to a simmer and pour over the white chocolate. Stir until the chocolate is melted and set in the refrigerator to cool.  Once solid, whip with an electric whisk until fluffy.
  • Spoon or pipe a dollop on each tart.

Original Recipe: Karianna Roberts – Kar for A Bite