Caramelised White Chocolate, Ginger and Macadamia Tart

Crisp, buttery pate sucree, a layer of toasted macadamia ginger caramel, and caramelised white chocolate mousse. Finished off with a layer of chocolate glaze and a sprinkling of toasted macadamias. So good! 

I don't really know how to describe caramelised white chocolate- it's sort of like a cross between caramel and white chocolate, really. To be honest, I've always loved white chocolate. As a kid, it was my favourite of all chocolates- sweet, milky, creamy and with hints of vanilla. I guess I still love it now, though I still appreciate the deep flavours of really good dark chocolate! But I promise caramelised white chocolate will be loved by all those white chocolate haters out there (really, are there any?)- the toasty note is subtle but really milds the sweetness of white chocolate. 

A word of caution before you begin though: use good quality white chocolate that is around 30% cocoa butter. Trust me, I've tried with supermarket white chocolate bars and they just don't work as well- it sort of seizes up in the oven and just never forms smooth, silky pools of melted chocolate. Use good quality baking chocolate- the higher the cocoa butter the content, the more liquidy the final product will be. Mine ended up a little thick but it's okay- it's going be melted anyway! 

The inspiration for this recipe came from Edd Kimber's Patisserie Made Simple (its a lovely book by the way- filled with gorgeous pictures and clearly written recipes)- but I switched some components a bit because I didn't have the right tools! My version is a simpler, but just as delicious play of his tart! 

Caramelised White Chocolate, Ginger and Macadamia Tart 

Makes 3 x 8cm small tarts 

Caramelised White Chocolate 

250g good quality white chocolate, chopped 

Preheat oven to 120 degrees Celsius. Spread the chocolate on a non-stick rimmed baking tray. Bake for about 1 hour, stirring every 10 minutes. The chocolate may siete at some point, but have faith and keep stirring and baking. 

(I took mine for about 1 1/2 hours but play by ear- it really depend on your oven) 


125g butter 

125g sugar 

1 Egg 

250g plain flour 

Cream the butter and sugar till pale and fluffy. Add in the egg, then fold in the plain flour. Wrap tightly in plastic wrap, chill for at least 1 hour before using. 

Roll the small bit of pastry out to about 2-3mm thick, then line your tart ring with the pastry. Freeze for about 10 minutes or until firm to the touch. Preheat oven to 180 degrees Celsius. 

Prick the pastry all over with a fork. Press a piece of crumpled parchment or foil into the pastry and fill with baking beans. Bake for 15 minutes, then remove the foil and bake for another 10 minutes till golden. Let cool completely. 

Pastry makes more than you need for this recipe. 

Ginger Macadamia Caramel

75g macadamia nuts, chopped 

40ml whipping cream 

2cm piece ginger 

50g sugar 

4g butter 

Toast the macadamia nuts in a 180 degree oven for 10 minutes or until golden brown. 

Bring the cream and ginger to a boil, turn off the heat and steep for 1 hour. Strain. 

In a small saucepan, add the sugar and caramelised to golden brown. Add in the butter and the cream (it should be 30ml, otherwise top up), and let bubble for a few minutes till a rich golden brown. Mix in 3/4 of the nuts, reserving the remaining for topping. 

Spread the Caramel evenly into the tart cases and leave to set. 

Caramelised White Chocolate Chantilly 

125g caramelised White chocolate 

75ml whipping cream

Melt the chocolate over a Bain Marie, and leave to cool to room temp. 

Whip the cream to soft peaks. Whisk in the chocolate and continue whisking a few more minutes till slightly firmer. Divide among the tart cases, and leave to set in the fridge. 

Chocolate glaze 

120g sugar 

40g cocoa powder

93g water

70g cream 

7g gelatine sheet 

Soak the gelatine in cold water. 

Bring the rest of the ingredients to a boil. Squeeze the water out form the gelatine and mix into the hot liquid to dissolve. Strain the glaze through a fine mesh sieve and let cool slightly. 

Spoon a thin layer of glaze over each tart and leave to set. 

Recipe makes more than enough glaze. You can store it in the fridge or freeze it to glaze other cakes- like my chocolate praline fudge! 

Decorate the tarts with a sprinkle of toasted macadamias. Serve chilled! 

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