ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Macadamia Nut Tart

Ralph Anderson
Yield Makes 1 (10-inch) tart


  • 1 cup all-purpose flour
  • 1/2 cup butter, cubed
  • 1 (3-ounce) package cream cheese, cubed
  • 1/8 teaspoon salt
  • 1 3/4 cups sugar
  • 3/4 cup water
  • 1/2 teaspoon lemon juice
  • 1/3 cup heavy whipping cream
  • 3/4 cup butter
  • 1 cup dry-roasted macadamia nuts, coarsely chopped
  • Whipped cream

How to Make It

  1. Process first 4 ingredients in food processor until dough forms ball. Roll into a 12-inch circle. Place dough in 10-inch tart pan; trim edges, leaving 1-inch overhang. Fold overhang inside pan, and press against sides, forming a thick edge. Line pastry with aluminum foil. Fill with pie weights or dried beans.

  2. Bake at 375° for 18 minutes. Remove from oven, and place on a wire rack to cool while preparing filling. Reduce oven temperature to 350°.

  3. Combine sugar, water, and lemon juice in a medium saucepan. Bring to a boil over medium-high heat. Cook, stirring occasionally, 15 minutes or until mixture turns a dark amber color. Wash down sides of pan once with a small brush dipped in hot water. Remove from heat, and carefully stir in cream and butter until smooth.

  4. Place nuts in bottom of tart shell. Place tart on a baking sheet. Pour caramel mixture over nuts. Bake at 350° for 15 minutes. Carefully remove tart from oven, and place on a wire rack. Cool completely. Serve with whipped cream, if desired.