How have we not published this Salted Caramel Macadamia Tart recipe yet! Oh wow, it’s absolutely one of our favourites from our old hardcopy printed book, you can get the digital copy here.
And since Christmas is literally around the corner (in just over one week.. how is it possible?!) we think it makes the perfect show stopper dessert for your Christmas Day menu! We know each and every one of your guests will LOVE IT.
It’s perfect for a hot Australian Christmas. But if the weather is a little cooler wherever you are… you should check out our Refined Sugar Free Christmas Cake or Fruit Mince Pies or even go for our fave Sticky Date Pudding. Oh wow. Tough decision!
When we first made this recipe we probably ate about half the macadamias for the topping, so if you’re a taste tester baker like us… we’d suggest to maybe double yours. We just can’t help it… we must taste test EVERYTHING.
If you make this Salted Caramel Macadamia Tart recipe or any of our other recipes send a pic to us! Share it on your Instagram, we love seeing them!
Always merrymaking,
Emma + Carla
Also, if you haven’t had a chance to check out MerryBody, come and check it out. We now have a brand new app and it is all kinds of amazing. You get a Free 7 Day Trial to checkout the Yoga and Pilates classes. Try the meditations and even join the amazing community.
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Salted Caramel Macadamia Tart
STUFF YOU NEED
For the base
- 100 g (3 1⁄2 oz.) pitted medjool dates
- 2 cups desiccated coconut
- 1 cup macadamias
- 1⁄4 cup coconut oil
- 1 tsp. 100% vanilla extract
- pinch of salt
For the filling
- 100 g (3 1⁄2 oz.) pitted medjool dates
- 1/2 cup coconut milk (canned)
- 1/2 cup coconut oil
- 1/4 cup tahini
- 1 tbs. 100% maple syrup (optional)
- 1 tsp. 100% vanilla extract
- pinch of salt
For the topping
- 1 cup macadamia nuts
- 2 tbs. maple syrup
- pinch of salt
NOW WHAT
- Start with the topping! Preheat oven to 180°C (350°F) and line a baking tray with baking paper.
- Place the macadamia nuts onto the tray, drizzle with maple syrup and sprinkle with salt.
- Place into the oven for 10 minutes or until just golden, allow to cool completely (don’t taste test all of them, just some!).
- Let’s get onto the tart! Line or grease a 24 cm (10 inch) tart tin.
- Start with the base. Place the dates, coconut oil and vanilla into a blender or food processor, whiz until a smooth paste forms.
- Add the macadamias, coconut, salt and whiz again until just smooth.
- Press the base into the tart tin evenly. Don’t forget the sides!
- Bonus tart tip: to make your base really strong, be sure to build up the base where the bottom and sides meet.
- Place into the freezer. Now onto the filling!
- Place all the ingredients into your blender (no need to rinse) and whiz until smooth. This will take around 5 minutes.
- Take the base out of the freezer and pour the filling into the base, shake carefully to even out.
- Evenly place cooled caramel macadamia nuts on top of the filling. Place into the freezer for 2 hours or until set.
- Once the tart is set, carefully lift out of the tin, slice and enjoy!
MERRYMAKER TIP