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Chocolate Macadamia Tartlets

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Recipe photo courtesy of James Baigre

Bite into the chocolate pastry shell and reveal a center of gooey caramel and toasted nuts.

Source: Martha Stewart Living, January 2003
Yield

Ingredients

Directions

Variations

Top some with chocolate ganache and others with chocolate shavings. To make shavings: Chill leftover chocolate from step 5 until firm, about 15 minutes, then scrape with a knife or a dough scraper.

Cook's Notes

Each batch fills four 2-by-4-inch pans (or one 7-inch round tart pan).

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Reviews

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How would you rate this recipe?
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  • bcoug
    29 DEC, 2008
    Is it just me? That's an awful lot of butter for 4 tartlets
    Reply
  • Pixeltrash2
    25 NOV, 2008
    I just made these. Yes to the pastry. Yes to the ganache. No to the caramel. It turned to the hardball stage before it ever caramelized. I added some flavored oil to it and made hard tack for my kids. Then I started over with Martha's caramel apple recipe caramel. It turned out perfectly! http://www.marthastewart.com/recipe/caramel-apples?autonomy_kw=caramel apples
    Reply
  • tourtes
    24 NOV, 2008
    They look good!
    Reply
  • maureeng
    24 NOV, 2008
    mykele, you may be wrong about the storage time. I don't think these would last very long after being prepared or certainly not be as nice!
    Reply
  • mykele
    23 NOV, 2008
    Surely saying that they can be stored in an airtight container for one day is a BIG typo. It would be nice if the staff did a bit of proof reading. Always check ingredient measurements for recipes on this web site. There have been mistakes recently. So beware..........................
    Reply
  • rij12861
    23 NOV, 2008
    Gr8cook, I agree. However if you decide you do want to make this recipes, I believe you can substitue sour cream for creme fraiche. It is a one to one exchange. Good look
    Reply
  • jillsstuff
    23 NOV, 2008
    I would love a temp on the caramel or at least a stage such as soft ball to determine cook time. Rich amber color is a pretty ambigouous term.
    Reply
  • Gr8Cook
    23 NOV, 2008
    Recipes like this that require the purchase of a high-priced ingredient (in this case creme fraiche), only to use 1 tbsp. are never worth my consideration. Sometimes thet unusual ingredient could be omitted without a problem, but not always.
    Reply
  • euni
    23 NOV, 2008
    I think nutrition content would be superflous considering the contents. If we knew what it was we probably would not make them. Sounds heavenly for chocoholics
    Reply
  • npeirce
    23 NOV, 2008
    It would be so nice if the nutrition content were listed on Martha's recipes!
    Reply

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