GSABO - S2- Ep5 - Recipes

Chocolate Macadamia and Salted Caramel Tart


The Great South African Bake Off

BBC Lifestyle



  • 1 1/3 cups Flour
  • 3tbsp. Cocoa
  • ½ cup Icing sugar
  • 1pinch Salt
  • 2/3 cup Cold butter
  • 1ea. Egg

Tart filling:

  • 1 ½ cup Castor Sugar
  • 1/3 cup Water
  • ¾ cup Butter (Cubed)
  • 1 cup Cream
  • 1½ tsp. Flake Sea Salt
  • 1 tsp. Vanilla Essence
  • 2½ cups
  • Macadamia, Roasted

Choc Ganache:

  • 150g 70% Dark Chocolate
  • 150ml Cream

Preparation method


  • Preheat oven to 180C
  • Place flour, salt, sugar and cocoa in a food processor.
  • Pulse a few times to combine
  • Add butter and pulse until it looks like coarse breadcrumbs
  • Add egg and pulse until large crumbs form
  • Turn out dough onto a lightly floured surface and bring together.
  • Form disc, wrap in cling film and place in the fridge to rest for 20 mins
  • Roll out dough to about 3-5mm thickness and line pie tin
  • Push pastry into the corners and fluted edges
  • Trim off excess
  • Cover with cling film and place in freezer for 30 min to firm up.
  • Dock the pastry with a fork,
  • Bake blind for 20min, then remove beans and bake a further 10 min

Salted Caramel Filling:

  • Dissolve sugar and water over low heat.
  • Increase to medium heat and cook until it turns light golden colour
  • Remove from heat and add the cream and mix.
  • Add butter one cube at a time then add salt, vanilla and nuts
  • Place in cooked tart shell.
  • Chill until set

Chocolate Ganache:

  • Warm cream on medium heat. Do not boil.
  • Pour over chocolate and slowly mix to combine.
  • Pour Ganache over caramel layer
  • Leave to set in fridge.