Gluten Free Chocolate Caramel Tart with Macadamia Nut Crust #BobsHolidayCheer

Gluten Free Chocolate Caramel Tart with Macadamia Nut Crust #BobsHolidayCheer

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This rich and decadent Gluten Free Chocolate Caramel Tart with Macadamia Nut Crust will be a dessert showstopper this holiday season. Luscious caramel and rich dark chocolate are nestled in a golden macadamia nut crust that is baked to perfection.

When it comes to desserts for the holiday season, I often look for that showstopper sweet treat that will have my guests swooning at first bite. This year, I’ll be serving this  Chocolate Caramel Tart with Macadamia Nut Crust that is not only decadent but is also gluten free thanks to Bob’s Red Mill’s Gluten Free 1-to-1 Baking Flour.

This holiday season, I was thrilled to partner with Bob’s Red Mill again to bake up something sweet for the holiday table.  They sent me three fabulous flours, perfect for holiday baking – their Organic All-Purpose Flour that I use in my Bourbon Pecan Pumpkin Pie, their  Almond Flour that I have planned for some delicious holiday sweet treats and their Gluten Free 1-to-1 Baking Flour.

When it comes to baking, Bob’s Red Mill is a brand that I trust.  I use so many of their products in my recipes as they always turn out a fabulous dish.  Bob’s Red Mill’s Gluten Free 1-to-1 Baking Flour works essentially like their standard flour. If your recipe calls for 1 1/2 cups of all-purpose flour, you can use Bob’s Red Mill’s Gluten Free 1-to-1 Baking Flour in its place. This flour combines finely ground brown rice flour, sweet white rice flour, whole grain sorghum flour, potato starch, and tapioca flour with just a bit of xanthan gum that creates the perfect baked goods like cookies, cakes and muffins.

Some of my friends and family have gone gluten-free for medical reasons so I’ve been learning more about various ways of cooking and what is and what isn’t allowed. While this tart isn’t vegan or paleo by any means, a few substitutions could easily switch it up for your needs. You will probably have to allow for some leeway with various ingredients to conform them to gluten free standards. For example, I had no idea that some brands of confectioner’s sugar are not gluten free. Having read that, I made a substitution of super fine sugar which has no cornstarch at all and it was perfect.

I have been obsessed with a similar tart by Gesine Bullock Prado that she spotlighted on The Talk eons ago but you know I have a bit of a “struggle” with crusts. Whether it’s a tart, quiche or pie – crust and I haven’t always been the best of friends. However, having made a tart crust successfully from Dorie Greenspan’s cookbook, I figured I’d play and make this tart a gluten free version using Dorie’s tart crust method with a bit of macadamia nuts baked within for additional buttery richness.

I am not going to lie – this tart is a bit time consuming but it’s more of patience and waiting type of recipe where you allow everything to chill before you layer on the next flavor. If you have the patience, I promise this dessert will be the belle of the holiday soiree. It’s a fabulous make ahead dessert and a great alternative to the standard holiday desserts.

This holiday, add this Gluten Free Chocolate Caramel Tart with Macadamia Nut Crust to your dessert table. Your guests will think you are a pastry genius!

On to the recipe:

Gather your ingredients

This Gluten Free 1-to-1 Baking Flour is so easy to use!

Cold Cold Butter needs to be pulsed through.

This is what I mean when the dough comes together.  It looks crumbly but it isn’t.

Chilled tart ready to bake

Time to make the caramel

Pouring the caramel into the tart

Look at this deep dark chocolate – we need some more don’t you think?

Gorgeous!

Shall I cut you a slice?

Gluten Free Chocolate Caramel Tart with Macadamia Nut Crust

Aly M. Cleary | Tart Crust adapted from Dorie Greenspan; Chocolate Caramel Filling adapted from Gesine Bullock-Prado

Yields 8

This rich and decadent Gluten-Free Chocolate Caramel Tart with Macadamia Nut Crust will be the star of your holiday table with layers of gooey salted caramel and dark chocolate ganache with a hint of macadamia nuts.

3 hr, 30 Prep Time

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When it comes to desserts for the holiday season, I often look for that showstopper sweet treat that will have my guests swooning at first bite. This year, I’ll be serving this  Chocolate Caramel Tart with Macadamia Nut Crust that is not only decadent but is also gluten free thanks to Bob’s Red Mill’s Gluten Free 1-to-1 Baking Flour.

This holiday season, I was thrilled to partner with Bob’s Red Mill again to bake up something sweet for the holiday table.  They sent me three fabulous flours, perfect for holiday baking – their Organic All-Purpose Flour that I use in my Bourbon Pecan Pumpkin Pie, their  Almond Flour that I have planned for some delicious holiday sweet treats and their Gluten Free 1-to-1 Baking Flour.

When it comes to baking, Bob’s Red Mill is a brand that I trust.  I use so many of their products in my recipes as they always turn out a fabulous dish.  Bob’s Red Mill’s Gluten Free 1-to-1 Baking Flour works essentially like their standard flour. If your recipe calls for 1 1/2 cups of all-purpose flour, you can use Bob’s Red Mill’s Gluten Free 1-to-1 Baking Flour in its place. This flour combines finely ground brown rice flour, sweet white rice flour, whole grain sorghum flour, potato starch, and tapioca flour with just a bit of xanthan gum that creates the perfect baked goods like cookies, cakes and muffins.

This holiday, add this Gluten Free Chocolate Caramel Tart with Macadamia Nut Crust to your dessert table. Your guests will think you are a pastry genius!

Gather your ingredients

Chilled tart ready to bake

Time to make the caramel

Pouring the caramel into the tart

Gluten Free Chocolate Caramel Tart with Macadamia Nut Crust

3 hr, 30 Prep Time

1 hr, 10 Cook Time

4 hr, 40 Total Time

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Ingredients

  • 1/3 cup of toasted macadamia nuts
  • 1/2 cup of super fine sugar
  • 1/4 teaspoon of kosher salt
  • 9 tablespoons of butter, cut into cubes and chilled
  • 1 large egg yolk
  • 2 cups of sugar
  • 1/2 cup of water
  • 1/3 cup of light corn syrup
  • 3/4 teaspoon of salt
  • 1/2 cup of heavy cream
  • 1/2 cup of butter
  • 1 1/2 teaspoons of vanilla
  • 4 ounces of bittersweet chocolate, chopped (I used 60%)
  • 1/3 cup of heavy cream
  • 2 tablespoons of butter
  • 1/8 teaspoon of salt
  • 1 1/2 teaspoons of vanilla
Read the whole recipe on Cooking in Stilettos