How to make the BEST Caramel and Macadamia Nut Tart - Easy Recipe (2024)

FAQs

Why is my caramel tart runny? ›

There are two main reasons a caramel tart can be runny. First, if the caramel wasn't cooked to the proper temperature, it won't set properly. Make sure you use a candy thermometer to monitor it while it's cooking. Also, if you leave it at room temperature, the filling can soften, so keep your tart refrigerated.

Whole fire-roasted Australian Macadamia Nuts coated in delicious, salted caramel. A fusion of sweet and savoury notes in each crunchy bite.

Although the roasting of macadamias has some sensory and shelf life benefits the nutritional content stays similar between raw and roasted macadamias. The only small deference is the oil in wet roasted macadamias contributing towards a slightly higher fat content.

For each cup (240 mL) of caramel sauce that you need to thicken, run 1 tbsp (14.7 mL) of cold water into a measuring cup, and slowly stir in 1 tbsp of cornstarch. Pour the cornstarch mixture into your pot caramel sauce, and stir constantly. Keep the sauce on low heat until it begins to thicken.

To thicken a caramel sauce, use one tablespoon of cornstarch or tapioca starch (sometimes known as tapioca flour) and one tablespoon of water per cup of caramel. Then simmer the caramel, stirring it constantly with a wooden spoon until it becomes thick.

Nuts contain phytic acid that makes it more difficult for the body to absorb nutrients, so to get all the amazing health benefits of macadamia nuts, up their absorption by soaking them in water. It's easy — place the nuts in a container, fill and cover the nuts with water, and let them soak for a couple of hours.

You can eat the nuts raw or roast them to intensify their buttery flavour. Store the kernels properly: The cracked kernel will keep for a few months in an airtight container kept in a cool, dry location such as the fridge, and longer in the freezer.

While macadamia nuts are healthy, they're also high in calories. Overeating these nuts can quickly add up to a lot of calories. For instance, half a cup of these nuts is about 475 calories, which can be the caloric equivalent of a meal for many people.

Scarcely Farmed – only 1% of tree nuts produced worldwide are macadamia! One of the main reasons that macadamia nuts are expensive is because of their supply. Like most tree nuts, macadamia grow on trees, and this leads to a delay from planting to harvest.

They Don't Taste Nice

Rancid nuts have a very distinct bitter taste, and you'll know very quickly if they're good to eat or not. If your macadamia nuts no longer taste creamy and delicious, then they've probably started to go bad, and it's time to replace them.

Which is better, raw or roasted macadamia nuts? ›

The sensory scores for taste and aroma were doubled by roasting. Overall, the sensory, nutritional quality, and oxidative stability of roasted macadamia nuts were greatly improved, compared with raw nuts.

The float test.

This means that the kernel of a ripe madadamia nut will float in fresh water, whereas kernel from an unripe macadamia nut will sink. Crack a sample of fresh nuts, remove a sample of kernel, and test by dropping into a glass of water. A ripe macadamia nut will have a chocolate brown inner to the husk.

It may seem counterintuitive to soak your nuts before you roast them, when the goal is a crunchy cashew. But some experts swear by this trick to give your cashews extra flavor, as well as helping them be more digestible.

To thicken a caramel sauce, I would first mix some cornstarch with a little water then add it to the caramel sauce.

If the filling is runny and flowing out of the tart when you cut into it, then it is likely that the curd was not cooked for quite long enough.

Butter tarts that are runny may be underbaked or may not contain enough egg. Eggs help thicken and stabilize butter tart filling while it bakes, which is why I've included two whole eggs in my recipe to ensure the filling is thick and fully set once baked.

The caramel sauce will look very liquid as it cools, but it hardens to a perfect spoon-friendly consistency in the refrigerator. I use it straight out of the fridge to dip apples, drizzle it on desserts, and if I let it sit out 5 minutes, it's the perfect consistency to use in hot chocolate or homemade caramel lattes.