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  • Writer's pictureDeby Hogue

Salted Macadamias and Pecan Chocolate Tart

I wanted something Chocolaty and Salty, oh and Nutty. So I searched high and low and came up with this Tart to fit my 12x8 tart pan. I bought some Macadamias in Ca. and brought them back to Costa Rica with me. After my friend figured out that 11 Macadamias are 200 calories I thought I better get rid of them quick. So I am making this tart to share with friends at dinner tonight. Hope they like it. I really could eat the whole bag of nuts they are so good. The Macadamias I bought have Sea Salt on them for a delicious taste so I thought they would be really good in this tart for the salty aspect. The Pecans were just a good second nut for me over Almonds and Walnuts although I love them both. I used dark Chocolate for a rich taste and really it turned out so good and not to sweet. Do you think it's bad of me to take one little piece of the cake before I take it to a dinner? I have to try it to see if it's good enough, especially if it's the first time I have made it.

Salted Macadamia and Pecan Chocolate Tart

1 Cup salted Macadamias

1 Cup Pecans

1/4 Cup Sugar

1/4 Cup Brown Sugar packed

1cube of butter, 8 Tablespoons

3 oz. of good bittersweet Chocolate 60 to 70% chopped into 1 inch pieces.

4 Eggs

1/2 Cup Corn Syrup, don't be afraid you don't use it very often. Right?

2 teaspoons of good Vanilla

Set oven to 325 and chop the nuts just a bit or the way you like them, roast the nuts for about 8 minutes. Let cool Leave oven on.

Make your crust or buy some at the market ready made.

Roll the crust out to fit the tart pan, you might need a little flour on your rolling surface so the crust doesn't stick. I sprayed my pan with cooking spray. Lay the crust in the pan and lay over side of pan and then trim to top of tart pan. Line the crust with foil and then pour in some dried beans and bake for 15 minutes. Take out the foil and beans and bake for another 5 minutes or until the crust looks a little cooked, not to raw looking.

Make your filling

In a sauce pan medium to large, melt the butter over low heat just until almost melted, do not brown.

Add the sugar and brown sugar cook until the sugars dissolves and combine into each other.

Add the chocolate and mix until it all melts into each other

Remove and let cool to lukewarm

Finish the filling

Stir the eggs one at a time into the chocolate mixture

Add the corn syrup and vanilla

Lay the chopped nuts on top of the crust and pour the chocolate mixture over all. Spread to edges of tart. Lay the tart on top of the cooking sheet and bake for 25 minutes or until it is firm in the middle.

If crust is browning to fast put foil over the crust.

Adapted from


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