Caramel Fudge Tart

Last week, we had some friends over for dinner, and that's always a good excuse to make a dessert. I had been eyeing this particular dessert for a while, and had fun making it. This went over very well with company, and we loved it too. A couple notes: in the caramel layer, I would use either salted butter nex time, or add a pinch of good salt. I found the caramel layer too one-dimensional and sweet without any added salt. I did use salted mac nuts for this recipe.

Caramel Fudge Mac Tart from Mrs. Fields Best Ever Cookie Book

Pastry:

1/2 cup macadamia nuts

1/4 cup granulated sugar

3/4 cup all-purpose flour

4 tablespoons sold unsalted butter

1 egg yolk

1 tablespoon water

1 teaspoon vanilla extract

Caramel Layer:

3/4 cup granulated sugar

1/4 cup water

1/2 cup heavy cream, warmed

2 tablespoons butter, at room temp

Chocolate Fudge Layer:

1/2 cup heavy cream

1 egg yolk

1 tablespoon granulated sugar

3 tablespoons sour cream

6 ounces semisweet chocolate, finely chopped

1 teaspoon vanilla extract
chopped toasted macadamia nuts, for garnish (about 1 cup)


Make the pastry: In a food processor, grind the macadamia nuts with the sugar into small pieces. Add the flour and butter, and process until the dough resembles coarse meal. In a small bowl, beat the egg yolk with the water and vanilla. With the machine running, add the egg yolk mixture and process until the dough gathers into a ball.


Lightly butter a 9-inch tart pan with a removable bottom. Scrape the dough into the pan and press into the bottom and up the sides. Cover and refrigerate for 30 minutes.


Meanwhile, make the caramel layer: In a small heavy saucepan, dissolve the sugar in the water over low heat, stirring costantly. Bring to a boil over medium-high heat; then let boil without stirring until until the syrup turns a light amber. While the syrup is boiling, brush down the sides of the pan from time to time with a wet pastry brush. Remove the pan from the heat and stir in the hot cream, carefully (it will bubble rapidly). Continue stirring, over low heat if necessary, until all of the caramel is dissolved into the cream. Stir in the butter and set aside to cool to room temp.


Preheat oven to 350 degrees. Prick the tart dough all over with a fork, and bake for 18 minutes, or until the crust is golden. Cool to room temp.


Meanwhile, make the chocolate fudge layer: In a heavy medium saucepan, stir together the cream, egg yolk, sugar, and sour cream over medium heat. Stir until the mixture just begins to scald (the point right before boiling- do not let it boil). Remove from heat, stir in the chocolate and vanilla, and blend until smooth. Pour the fudge into the cooled crust.


Pour 3/4 of the cooled caramel over the fudge layer. Top the caramel layer with chopped macadamia nuts. Drizzle the remaining caramel over the nuts.


Cover the tart and chill in the refrigerator to set. Let the tart sit at room temp for 20 minutes before serving.