nutty chocolate-caramel tart

How To Make nutty chocolate-caramel tart

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  1

  Unroll the pastry into a 9-in. fluted tart pan with removable bottom.
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  2

  Press onto bottom and up sides of pan; trim pastry even with edge (discard or save trimmed pastry for another use). Generously prick bottom of crust with a fork. Bake 9-11 minutes in a preheated 450-degree oven or until golden brown. Cool completely on a wire rack.
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  3

  Reserve 2 Tbsp. Nutella for topping; spread remaining Nutella into cooled crust.
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  4

  In a small saucepan, combine caramels and cream; cook over medium-low heat until blended, stirring occasionally. Remove from heat; stir in macadamia nuts. Spread evenly over Nutella.
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  5

  In a microwave, heat reserved Nutella until warmed; drizzle over filling.
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  6

  Refrigerate 1 hour or until firm. If desired, serve with whipped cream.
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  7

  To toast nuts: spread in a 15x10x1-in. baking pan. Bake at 350 degrees for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.
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