Choco-Macadamia Tart Recipe

Name: Choco-Macadamia Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pkg. (15 oz.) ready-to-use refrigerated pie crusts (1 crust); 6 squares BAKER'S Semi-Sweet Chocolate, chopped, divided; 4 squares BAKER'S White Chocolate, chopped; 3/4 cup chopped PLANTERS Macadamias; 5 Tbsp. butter or margarine; 1/2 cup firmly packed light brown sugar; 3/4 cup dark corn syrup or pancake syrup; 3 eggs, lightly beaten; 1-1/2 tsp. vanilla; 3 Tbsp. caramel-flavored dessert topping; 3/4 cup whipping cream, whipped

Servings: persons

1/2 pkg. (15 oz.) ready-to-use refrigerated pie crusts (1 crust)
6 squares BAKER'S Semi-Sweet Chocolate, chopped, divided
4 squares BAKER'S White Chocolate, chopped
3/4 cup chopped PLANTERS Macadamias
5 Tbsp. butter or margarine
1/2 cup firmly packed light brown sugar
3/4 cup dark corn syrup or pancake syrup
3 eggs, lightly beaten
1-1/2 tsp. vanilla
3 Tbsp. caramel-flavored dessert topping
3/4 cup whipping cream, whipped

1
Preheat oven to 350F.
2
Line 9- or 10-inch tart pan with removable bottom with pie crust.
3
Fold excess crust over side of pan to form rim.
4
Sprinkle 1 cup of the chopped semi-sweet chocolate onto bottom of crust; top with white chocolate and macadamias.
5
Microwave butter in large microwaveable bowl on HIGH 30 sec.
6
or until melted.
7
Add brown sugar, corn syrup, eggs and vanilla; stir until well blended.
8
Pour over ingredients in crust.
9
Bake 45 min.
10
or until crust is golden brown.
11
Cool completely on wire rack.
12
Remove rim of pan.
13
Microwave remaining chopped semi-sweet chocolate and the caramel topping in large microwaveable bowl on HIGH 1 min.
14
; stir until chocolate is completely melted and mixture is well blended.
15
Refrigerate 15 min.
16
to cool.
17
Add whipped cream; stir with wire whisk until well blended.
18
Serve spooned over individual servings of the tart.

1967

kcal

Calories

116

Fat

191

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 pkg. (15 oz.) ready-to-use refrigerated pie crusts (1 crust), 6 squares BAKER'S Semi-Sweet Chocolate, chopped, divided, 4 squares BAKER'S White Chocolate, chopped, 3/4 cup chopped PLANTERS Macadamias, and more.

Yes, Choco-Macadamia Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Choco-Macadamia Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions