Ingredients
Chocolate shortcrust pastry
- 220 grams (7.75 ounces) all-purpose flour
- 30 grams (1.05 ounces) almond flour
- 80 grams (2.80 ounces) powdered sugar
- 130 grams (4.60 ounces) unsalted butter
- 2 grams (0.05 ounces) salt
- 50 grams (1.75 ounces) eggs
- 15 grams (0.55 ounces) black cocoa powder
- 2 grams (0.05 ounces) black dye (bamboo charcoal)
Caramel filling
- 300 grams (10.60 ounces) granulated sugar
- 70 grams (2.45 ounces) water
- 375 grams (13.25 ounces) heavy cream (35%)
- 85 grams (3.00 ounces) unsalted butter
- 400 grams (14.11 ounces) macadamia nuts (peeled)
- 1 gram (0.05 ounces) salt
Equipment
- Stand Mixer
Handy for mixing dough without much effort. A paddle attachment works best for this pastry.
- Rolling Pin
Essential for rolling the dough to the perfect thickness. Chill it beforehand to prevent sticking.
- Baking Sheets
Use for pre-freezing and baking the tartlets. Line them with parchment paper for easy removal.
- 8x8 cm (3.1x3.1 inch) Tartlet Molds
Ensure your tartlets come out perfectly shaped. Lightly greasing them can help.
- Saucepan
Needed to cook the caramel filling. A heavy-bottomed one ensures even heating.
- Thermometer
Crucial for getting your caramel to the right temperature. Precision is key!
Instructions
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Servings
Variations
- Gluten-Free Flour Blend - Replace the regular flour with a 1:1 gluten-free flour blend. Make sure it contains xanthan gum to hold the dough together.
- Ensure Almond Flour is Gluten-Free - Always check labels to make sure your almond flour hasn't been processed in a facility that handles gluten.
- Butter Substitute - Use a high-quality vegan butter or margarine for both the dough and the caramel filling.
- Vegan Cream - Swap out heavy cream with coconut cream or a thick plant-based cream alternative for the caramel.
- Egg Substitute - Use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) in place of the regular egg in the pastry dough.
Faq
- Why is my dough cracking when I roll it out?
Chill the dough longer if it's too soft, and roll it between two sheets of parchment paper to prevent sticking and cracking.
- How do I know when my caramel is ready?
Use a thermometer to ensure the caramel reaches 175C (347F), and it should have a rich, amber color.
- Can I use a different kind of nut instead of macadamia?
Absolutely! Pecans, hazelnuts, or almonds would also work wonderfully.
- How do I make sure my tartlets hold their shape?
Freezing the dough-lined molds before baking helps them hold their shape better in the oven.
- What's the best way to store leftover tartlets?
Store them in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature before serving.
- Can I make the dough ahead of time?
Yes! You can make the dough a day or two in advance and keep it refrigerated until you're ready to use it.