Caramelised White Chocolate, Ginger Caramel & Macadamia Tarts Recipe

Preheat the oven to 180°C (350°F).

Roll out the shortcrust pastry and use it to line four individual tart tins. Trim off any excess pastry.

In a dry frying pan, toast the macadamia nuts over medium heat for 3-4 minutes until lightly golden. Set aside.

In a microwave-safe bowl, heat the white chocolate and butter in 30-second intervals, stirring in between, until melted and smooth.

Pour the melted chocolate mixture into the prepared tart shells, spreading it evenly.

In a small saucepan, combine the ground ginger, sugar, and heavy cream. Cook over medium heat, stirring constantly until the sugar has dissolved and the mixture has thickened into a caramel sauce.

Remove the caramel sauce from heat and let it cool slightly before pouring it over the white chocolate in the tart shells.

Sprinkle the toasted macadamia nuts over the caramel layer.

Bake the tarts in the preheated oven for 10-12 minutes, or until the pastry is golden and the caramel has set.

Allow the tarts to cool for a few minutes before removing them from the tins. Serve warm or at room temperature.