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Chocolate-Nut Caramel Tart


Rate this recipe 4.8/5 (9 Votes)
Chocolate-Nut Caramel Tart 1 Picture


  • 1 sheet refrigerated pie pastry
  • 1 jar (13 ounces) Nutella
  • 20 caramels
  • 1/3 cup heavy whipping cream
  • 1-3/4 cups chopped macadamia nuts, toasted
  • Whipped cream, optional


Servings 12
Adapted from


Step 1

1. Preheat oven to 450 degrees. Unroll pastry into a 9-in. fluted tart pan with removable bottom. Press onto bottom and up sides of pan; trim pastry even with edge (discard or save trimmed pastry for another use). Generously prick bottom of crust with a fork. Bake 9-11 minutes or until golden brown. Cool completely on a wire rack.
2. Reserve 2 Tbsp. Nutella for topping; spread remaining Nutella into cooled crust. In a small saucepan, combine caramels and cream; cook over medium-low heat until blended, stirring occasionally. Remove from heat; stir in macadamia nuts. Spread evenly over Nutella.
3. In a microwave, heat reserved Nutella until warmed; drizzle over filling. Refrigerate 1 hour or until firm. If desired, serve with whipped cream.

TO TOAST NUTS Spread in a 15x10x1-in. baking pan. Bake at 350 degrees for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.

Nutrition Facts: 1 slice (calculated without whipped cream) equals 460 calories, 32 g fat (8 g saturated fat), 14 mg cholesterol, 174 mg sodium, 43 g carbohydrate, 3 g fiber, 5 g protein.


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