Caramel Macadamia Nut Tarts with White Chocolate Buttercream Frosting
Prep time: 
Cook time: 
Total time: 
Serves: 16-24
Decadent, rich Caramel & Macadamia Nut Tarts with White Chocolate Buttercream Frosting
Tart Crust:
  • 16-24 two inch pre-made tartlets
  • 2-3 tablespoons confectioners sugar
Caramel & Macadamia Nut Filling:
  • 1 cup sugar
  • 6 tablespoons water
  • 4 tablespoons butter
  • ¼ cup heavy cream
  • ¼ teaspoon salt
  • ¾ cup Macadamia nuts, coarsely chopped
White Chocolate Buttercream:
  • 3 oz white chocolate, melted
  • 2 tablespoons heavy cream
  • 3 large egg whites
  • ¾ cup sugar
  • 1 stick unsalted butter
  • ¼ teaspoon salt
  • ½ teaspoon vanilla*
Tart Crust:
  1. Lay each tart out individually and dust with confectioners sugar.
Caramel & Macadamia Nut Filling:
  1. Add sugar and water to a saucepan and cook over medium low-heat, stirring until the sugar has dissolved. Dissolve any crystals forming on the side with a wet pastry brush.
  2. Once the sugar has dissolved, increase the heat to high.
  3. At this point in the process, do not stir the mixture directly. Every once in a while, just give the pot a swirl (using the pot handle) to keep the mixture moving. The mixture will start to bubble after a minute or so.
  4. After 3-5 minutes, the mixture will turn from a light amber to a medium amber in color. When it turns medium amber, add the salt, butter and heavy cream. It will bubble wildly. Whisk to combine, and set aside to cool. Fold in the Macadamia nuts.
White Chocolate Buttercream:
  1. Place white chocolate and heavy cream in a heat proof bowl over simmering water and stir to melt; set aside.
  2. Combine egg whites and sugar in a separate bowl placed over simmering water. Bring the mixture to 160 degrees F while whisking constantly.
  3. Transfer the egg white mixture to a standing mixer bowl, fitted with a whisk attachment and beat on medium-high speed until mixture cools and doubles in volume and forms soft medium peaks (this will take about 10-12 minutes).
  4. Add the butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing until it becomes even and smooth. Add the salt and vanilla and mix to combine. Fold in the cooled white chocolate and mix to combine.
To Assemble:
  1. Place one tablespoon of caramel and macadamia tart filling in each dusted tart shell and then pipe white chocolate buttercream on top.
The pre-made tarts can be found in the baking section of your grocery store. The recipe calls for 16-24 because my grocery store only had the 16 package version.
Recipe by Inspiration Kitchen at