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Salted Caramel Macadamia Tart
Prep Time
1
hour
hr
Freezer time
2
hours
hrs
Servings:
10
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
Be sure to freeze leftovers, because eating an entire salted caramel tart sounds like a good idea... but it isn’t (we promise... it isn’t).