Thermomix Salted Caramel Macadamia Tart

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  • Caramel Macadamia Tart has a short, buttery pastry base and is filled with a silky, sweet and salty, soft caramel centre. The highlight of this tart is the crunchy, salted macadamia nuts which complete this decadent dessert.

Macadamia Tart on red tea towel being dusted with icing sugar

If you’re looking for a luscious dessert with no fuss, look no further. This recipe is exactly what you need. The tart is so simple to make yet it looks super elegant. I usually serve the dessert with a simple quenelle of cream or ice-cream.

The original recipe is from the Australian Macadamia website. I’ve previously shared the conventional cooking method for the dessert, but I have since converted the recipe for the Thermomix. The recipe has very few ingredients so most of the ingredients may already be in your pantry making it even easier to prepare!

A few years ago I made the Caramel Macadamia Tart for Christmas day. It was so nice to have a cold alternative to the hot Christmas pudding. The tart can be prepared the day before and refrigerated until required.

Making the tart in individual tartlet cases is another nice idea if you’re looking for a more formal dessert presentation.

Macadamia Tart Pastry

Because this is such a simple recipe it’s important that the pastry base is deliciously crisp and short. My recipe for Thermomix pastry is incredibly simple to make and gives perfect results every time. The key to making crisp pastry is not to overwork the ingredients.


Two images of Thermomix Pastry being rolled and lining a pie dish

Pastry Watch Points

  • Minimal handling of the pastry
  • Cold hands and a cold environment if possible
  • Rest the pastry in the fridge before rolling it out to prevent it shrinking when it’s cooked
  • Prick the pastry base with a fork to release air
  • Cook the pastry “blind.” This means using baking paper with baking beans to cook the pastry until it’s just cooked but still “blonde.”

A slice of Caramel Macadamia tart being lifted from the cake tin

Another delicious recipe that makes a fabulous Christmas treat is this Nutella Double Chocolate Fudge Brownie recipe. The base is a chocolate brownie and the topping is a soft Nutella chocolate fudge. It’s too delicious to ignore!!

Chocolate Nutella Brownie Fudge

Chocolate Nutella Brownie Fudge

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Don’t forget to tag me on social media if you make any Thermokitchen recipes! I love chatting and seeing your pictures. #Thermokitchen

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Macadamia Tart on red tea towel being dusted with icing sugar

Salted Caramel Macadamia Tart

Julie Carlyle
Forget the diet! Try my LUSH Salted Caramel Macadamia Tart! This tart has a buttery pastry base & is filled with sweet & salty, soft caramel centre & topped with crunchy, salted macadamia nuts. LOVE at first bite! 
Prep Time 10 mins
Cook Time 40 mins
Resting 20 mins
Total Time 50 mins
Course Dessert
Cuisine Australian
Servings 16 people
Calories 387 kcal


Sweet Shortcrust Pastry

  • 250 g plain flour
  • 125 g salted butter cut in 2cm cubes
  • 65 g icing sugar
  • 40 g water COLD

Salted Caramel Macadamia Filling

  • 200 g sugar
  • 3 TBS water
  • 250 g thickened cream
  • 100 g salted butter
  • 250 g macadamia nuts
  • 1/4 tsp salt


  • Grease a pastry tin with a removable base with butter. Approx 20cm square or equivalent 

Sweet Shortcrust Pastry

  • Add flour, butter and icing sugar to TM bowl. Blitz 5 Sec/Speed 8. 
  • Scrape down the bowl and stir by hand. Repeat Blitz 5 Sec/Speed 8. Scrape down the bowl
  • Add 20ml of cold water to TM bowl. Combine, Dough Setting 1 minuted. Add additional water through the MC as the blades turn.  The dough will come together in balls.
  • Remove pastry from the TM bowl and press it together.
  • Place the pastry in plastic wrap. Flatten the ball and refrigerate for 15 minutes prior to use.
  • Rinse and dry the TM bowl. Preheat oven to 180˚C.
  • Roll the pastry out until it reaches the size of the tin. 
  • Line the pastry tin with pastry.
  • Prick the base of the pastry with a fork.
  • Place baking paper over the pastry and add baking beads. Bake blind for 15 minutes.
  • Remove baking beans and bake for a further 10 minutes.
  • Remove the pastry shell and reserve for later.

Caramel Macadamia Filling

  • Place sugar and water in TM bowl. Cook 15min/Varoma/Speed 1 (MC Out)
  • Add cream, butter, nuts and salt. Cook 10min/Varoma/Speed 1.5 (MC Out) Rev Blade.

Assembling the Tart

  • Once the pastry has cooked. Add the macadamia filling to the base. Cook 180 ˚C for 13-15  minutes.
  • Remove the tart from the oven and allow to cool. Whilst the tart is cooling, carefully push up on the removable base a little to release the pastry so the excess toffee doesn't stick the tart to the tin.


The tart may bubble over as it cooks in the oven. This doesn't matter as the sides of the pastry will get a lovely glossy sugar coating. 
To minimise the mess:
  • Don't overfill the pastry with the macadamia filling
  • Place a baking tray lined with foil under the tart to catch any drips


Calories: 387kcalCarbohydrates: 31gProtein: 3gFat: 29gSaturated Fat: 12gCholesterol: 51mgSodium: 144mgPotassium: 85mgFiber: 1gSugar: 17gVitamin A: 580IUVitamin C: 0.2mgCalcium: 29mgIron: 1.3mg
Keyword Christmas, Dessert, Macadamia, Salted caramal, Tart
Tried this recipe?Let us know how it was!

If you make my recipe please let me know what you think in the comments section below. I would also love to hear what you like to eat with your lemon curd. Rating the recipe lets others know if they should make the dish 🙂

9 thoughts on “Thermomix Salted Caramel Macadamia Tart”

  1. Pania says:

    Have you got this recipe method without using thermomixer as I don’t have one

  2. Robyn says:

    Ive just made this and its very runny at end of cooking time…Im not sure where I have gone wrong. Longer cooking time? Less liquid? Hoping it hardens as it cools because it looks and tastes delicious so far.

    1. Julie Carlyle says:

      Hi Robyn
      I haven’t had that happen, usually it sets once it is refrigerated. Perhaps the mixture didn’t get up to heat due to very cold ingredients?
      I hope it thickened when it was refrigerated.

  3. Joan Davis says:

    Hi Julie,
    This looks very yummy and I look forward to making it. I would like to know the size of your tart pan.
    Many thanks for all your wonderful recipes.
    Cheers Joan

    1. Julie Carlyle says:

      Hi Joan
      Any pie dish will do but mine was 20cm x 20cm.

  4. Lianne says:

    Could I ask where you got the icing sugar sifter (in first picture), I’ve seen a few but can never find them!!!!

    1. Julie Carlyle says:

      Haha 🙂 Hello Lianne, The “icing sifter” is actually a tea strainer. These are available from speciality tea stores and some kitchen shops. I always buy extras because I find them perfect to decorate desserts with. This “tea strainer” lives in the icing sugar cannister 🙂
      Happy Cooking 🙂

  5. Skye says:

    Has anyone tried replacing the Thickened Cream with Coconut Cream or Yoghurt?

    1. Julie Carlyle says:

      Hi Skye,
      The recipe actually need the cream for the taste and texture, yoghurt wouldn’t work but coconut cream may be okay.

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