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Chocolate-Nut Caramel Tart

With just a few ingredients and in less time than you'd think, this sinfully rich tart is ready to go. It's a good recipe to have up your sleeve for any gathering. —Kathy Specht, Clinton, Montana
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    12 servings

Ingredients

  • 1 sheet refrigerated pie pastry
  • 1 jar (13 ounces) Nutella, divided
  • 20 caramels
  • 1/3 cup heavy whipping cream
  • 1-3/4 cups chopped macadamia nuts, toasted
  • Whipped cream, optional

Directions

  • Preheat oven to 450°. Unroll 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 trimmed pastry or save for another use). Generously prick bottom of crust with a fork. Bake 9-11 minutes or until golden brown. Cool completely on a wire rack.
  • Reserve 2 tablespoons 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.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

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