Decadent Macadamia Chocolate Tart with a Crispy Nutty Granola Crust

Why You’ll Love This Recipe

This tart is a show-stopping dessert that marries smooth, rich chocolate with buttery macadamias and a crispy, wholesome granola crust. The granola crust gives a subtle chew and nutty flavor that elevates each bite above an ordinary chocolate tart. It’s an elegant dessert that feels luxurious but is surprisingly straightforward to put together. Serve it chilled or slightly warmed, and it pairs beautifully with coffee or a scoop of vanilla ice cream.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Granola (oats, nuts, seeds, lightly sweetened)

• Butter (or butter substitute)

• Macadamia nuts, toasted

• Semi‑sweet or dark chocolate, chopped

• Heavy cream

• Egg yolks

• Vanilla extract

• Salt

• Optional: sea salt flakes (for finishing), extra nuts or chocolate shavings (for garnish)

Directions

1. Preheat and prepare the pan. Preheat the oven to 175 °C (350 °F). Grease a tart pan (about 23 cm / 9 in diameter, with removable bottom) and line the base with parchment for easier removal.

2. Make the crust. Pulse the granola in a food processor until it’s broken down but still retains some texture. Mix with melted butter until the mixture holds together when pressed. Press the granola mixture firmly into the bottom and up the sides of the tart pan, forming a sturdy shell.

3. Blind bake. Place a sheet of parchment over the crust and fill with pie weights or dried beans. Bake for about 10 minutes, then remove weights and parchment and bake 5 more minutes until lightly golden. Remove from oven and allow crust to cool slightly.

4. Prepare the filling. In a small saucepan over low heat, warm the cream just until it simmers. Remove from heat, then stir in the chopped chocolate until melted and smooth. Whisk in egg yolks, vanilla, and a pinch of salt until fully incorporated.

5. Assemble and bake. Pour the chocolate‑macadamia filling into the cooled crust. Scatter toasted macadamia nuts on top. Bake for about 12–15 minutes, or until the filling is set at the edges but slightly wobbly in the center.

6. Cool and chill. Allow the tart to cool at room temperature, then refrigerate for at least 2 hours (or overnight) to allow the filling to fully firm.

7. Serve and garnish. Before serving, optionally sprinkle with flaky sea salt, extra nuts, or shaved chocolate. Slice carefully with a sharp knife dipped in hot water for clean cuts.

Servings and timing

Servings: 8 slices
Prep Time: 20 minutes
Bake/Blind‑Bake Time: 15 + 5 minutes
Filling Bake Time: 12–15 minutes
Chill Time: 2 hours (or overnight)
Total Time: ~3 hours (including chilling)

Variations

• Nut swap: Replace macadamias with almonds, pecans, or hazelnuts.

• Vegan option: Use a plant‑based butter and coconut cream, and replace egg yolks with aquafaba or silken tofu (adjust method accordingly).

• Flavor twist: Add a layer of caramel or salted caramel between crust and chocolate filling.

• Spiced chocolate: Infuse the cream with a cinnamon stick, vanilla bean, or orange zest before mixing with chocolate.

• Mini tarts: Make in smaller tartlet molds for individual servings.

Storage / Reheating

• Refrigeration: Store covered in the refrigerator for up to 5 days.

• Freezing: You may freeze the whole tart (well wrapped) for up to 1 month; thaw overnight in fridge.

• Serving temperature: Best served chilled or slightly warmed (microwave a slice for 5–10 seconds to soften before serving, if desired).

• Avoid sogginess: Don’t leave it at room temperature too long, as the crust may soften.

FAQs

1. Can I use store‑bought granola instead of homemade?

Yes — just choose a granola that’s not overly sweet and crush it lightly so it binds well when mixed with butter.

2. What type of chocolate is best to use?

Use good quality semi‑sweet or dark chocolate (60–70% cacao) for balance. Too bitter may overpower, too sweet may be cloying.

3. Why did my filling not set properly?

Ensure the tart is fully chilled before slicing; if underbaked or not chilled long enough, the center may remain too soft.

4. Can I skip blind baking the crust?

Blind baking helps firm the crust so it doesn’t become soggy. It’s possible to skip, but the bottom may be less crisp.

5. Is this tart gluten‑free?

It depends on your granola. Use gluten‑free granola to make the recipe gluten‑free.

6. How far in advance can I make this?

You can bake and chill the tart a day ahead; add garnishes just before serving.

7. Can I add caramel inside the tart?

Yes — pour a thin layer of salted caramel over the crust before adding the chocolate filling, though the tart may be richer.

8. Do I need a tart pan with removable bottom?

Not strictly, but it makes removal easier and gives cleaner slices. Use any ovenproof tart pan or pie dish.

9. Why is my crust crumbling?

Press it firmly when forming the shell, and ensure there’s enough melted butter binding the granola.

10. Can I make this into mini tarts or bars?

Yes — reduce bake times slightly and use mini tart pans or bar pans for variation.

Conclusion

This Decadent Macadamia Chocolate Tart with a Crispy Nutty Granola Crust offers a luxurious, textural dessert experience that’s both gorgeous and delicious. The crunchy granola shell complements the silky chocolate filling, while the macadamias provide richness and nutty contrast. Whether for a dinner party or a special treat, this tart will impress.

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