Caramelised White Chocolate, Ginger Caramel & Macadamia Tarts Recipe

Caramelised White Chocolate, Ginger Caramel & Macadamia Tarts Recipe

Photos of Caramelised White Chocolate, Ginger Caramel & Macadamia Tarts Recipe

How To Make Caramelised White Chocolate, Ginger Caramel & Macadamia Tarts

Keep things sweet and simple with our easy tart recipes. There’s a whole world of desserts to explore! And with our scrumptious tart recipes, you’re sure to have a brand new favorite dessert. These delicious pastries filled and topped with fruits are a classic dessert that’s a perfect ender for any heavy and satisfying meal. Whether it’s sweet or savory, our tart recipes are the perfect dessert to serve to your loved ones.

Preparation: 20 minutes
Cooking: 30 minutes
Total: 50 minutes



  • 1 sheet of ready-made shortcrust pastry
  • 200g white chocolate, chopped
  • 2 tbsp butter
  • 1 tbsp ground ginger
  • 1/2 cup granulated sugar
  • 1/4 cup heavy cream
  • 1/2 cup macadamia nuts, roughly chopped


  1. Preheat the oven to 180°C (350°F).

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

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

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

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

  6. 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.

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

  8. Sprinkle the toasted macadamia nuts over the caramel layer.

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

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


  • Calories : 480kcal
  • Total Fat : 30g
  • Saturated Fat : 12g
  • Cholesterol : 35mg
  • Sodium : 150mg
  • Total Carbohydrates : 52g
  • Dietary Fiber : 3g
  • Sugar : 38g
  • Protein : 5g
Have you tried making these delectable Caramelised White Chocolate, Ginger Caramel & Macadamia Tarts? Share your experience and discuss the recipe with fellow bakers in the Baking and Desserts forum.

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