Caramel nut tart that can be made with pecans, hazelnuts or macadamia nuts. The chocolate filling elevates this nut tart to fancy dessert status!
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1 1/2 cups mixed nuts (pecans, hazelnuts and/or macadamia nuts)
1/3 cup whole or slivered almonds
3 tablespoons sugar
1/3 cup Land O Lakes® Butter, softened
1 teaspoon vanilla
1/3 cup Land O Lakes® Half & Half
1 1/2 cups mixed nuts (pecans, hazelnuts and/or macadamia nuts), toasted
3 tablespoons milk chocolate or real semi-sweet chocolate chips
1 teaspoon vegetable oil
Land O Lakes® Heavy Whipping Cream, whipped
Heat oven to 350°F.
Combine 1 1/2 cups mixed nuts, almonds and sugar in 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend at high speed until finely ground. (Do not grind into paste.)
Combine butter and vanilla in bowl until well mixed. Add ground nut mixture; stir just until dough holds together. Press onto bottom of ungreased 9-inch tart pan with removable bottom. Place onto baking sheet. Bake 20-25 minutes or until golden brown.
Combine caramels and half & half in 2-quart saucepan. Cook over low heat, stirring occasionally, 15-20 minutes or until caramels are melted and mixture is smooth. Remove from heat; gently stir 1 1/2 cups mixed nuts into caramel mixture. Spoon onto cooled crust; spread to coat evenly. Cool 30 minutes.
Melt chocolate chips and oil in 1-quart saucepan over low heat 3-5 minutes or until melted and smooth. Drizzle over tart. Garnish with whipped cream, if desired.