Ingredients

Chocolate shortcrust pastry
flour
1 cup
220 g
7.70 oz
7.26 fl oz
almond flour
2 tbsp
30 g
1.05 oz
0.99 fl oz
powdered sugar
0.25 cup
80 g
2.80 oz
2.64 fl oz
butter
0.50 cup
130 g
4.55 oz
4.29 fl oz
salt
0.25 tbsp
2 g
0.07 oz
0.07 fl oz
eggs
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
black cocoa
1 tbsp
15 g
0.52 oz
0.50 fl oz
black dye (bamboo charcoal)
0.25 tbsp
2 g
0.07 oz
0.07 fl oz
Caramel filling
sugar
1.25 cup
300 g
10.50 oz
9.90 fl oz
water
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
cream 35%
1.50 cup
375 g
13.12 oz
12.38 fl oz
butter
0.25 cup
85 g
2.98 oz
2.80 fl oz
macadamia nuts (peeled)
1.50 cup
400 g
14 oz
13.20 fl oz
salt
1 g
0.04 oz
0.03 fl oz

Method

The calculation is for 6 tartlets 8x8 cm (3.1x3.1 inch).

Shortcrust pastry

For the chocolate shortcrust pastry:

  • Flour – 220 g | 7.75 oz
  • Almond flour – 30 g | 1.05 oz
  • Powdered sugar – 80 g | 2.80 oz
  • Butter – 130 g | 4.60 oz
  • Salt – 2 g | 0.05 oz
  • Egg – 50 g | 1.75 oz
  • Black cocoa – 15 g | 0.55 oz
  • Black dye (bamboo charcoal) – 1-2 g | 0.05 oz

Stir the egg with a fork, without whipping; measure the required amount, and leave it in the fridge. Cut the butter into thin slices, and place in the freezer for 10 minutes. Sift the flour with the powdered sugar, cocoa and the dye, and mix. Add the salt and the almond flour. Pour the mix in a mixer bowl. Stir it at a low speed with the “paddle” attachment. Add the cold butter, and mix until achieve a “coarse sand” like mass. Add the egg, and knead until the dough starts collecting on the attachment. Knead the dough quickly by hand, and split it in two; roll each piece quickly into a 3 mm (0.15 inch) thick layer. Wrap the dough in plastic, and refrigerate it for 4 to 6 hours.

Tartlets forming

Roll the chilled dough between two sheets of parchment to a thickness of 2 mm (0.1 inch). Cut and lay out the bottoms and sides of your tartlets. Press them down gently without cutting off the excess. Freeze the blanks for a couple of hours. Cut off the excess dough from the top. Bake it in an oven, preheated to 150-155C (302 to 311F) for 20 to 22 minutes.

Caramel filling

For the caramel filling:

  • Sugar – 300 g | 10.60 oz
  • Water – 70 g | 2.45 oz
  • Cream 35% - 375 g | 13.25 oz
  • Butter – 85 g | 3.00 oz
  • Macadamia nuts (peeled) – 400 g
  • Salt – 1 g | 0.05 oz

You can vary the amount of macadamia nuts, according to your taste.

Heat the sugar and the water to a boil in a saucepan, and cook the caramel, heating it to 175C (347F). Bring the cream to a boil separately, and pour it into the caramel in 2-3 passes, constantly stirring the mass vigorously. When the caramel gets smooth and thick, add the soft butter, and heat the mass to 106-108C (222 to 226F) over a medium-high heat. Add the nuts, and mix the filling well for one more minute. Spread the filling over the tarts, and refrigerate. Let the caramel stabilize.

Bon Appetit!