Caramelized white chocolate, ginger caramel and macadamia tarts

This stunning patisserie-standard mousse-like dessert from Great British Bake Off winner Edd Kimber is pure indulgence on a plate. The combination of caramelized white chocolate, heavenly ginger caramel and crunchy macadamia nuts creates a symphony of flavors that will pamper your taste buds. The velvety smooth texture of the mousse is both luxurious and incredibly delicious. Not only are these tarts a visual eye-catcher, but they are also a decadent treat that will impress even the most discerning dessert connoisseurs. Let yourself be transported to dessert heaven with every delicious bite of these divine creations!


  • 200g flour, plus some flour for dusting
  • 20g ground almonds
  • 40g powdered sugar
  • pinch of salt
  • Seeds from ½ vanilla bean
  • 125g unsalted butter, diced and chilled
  • 1 large egg yolk
  • 375g white chocolate (at least 30% cocoa butter content – we used Green & Black’s), broken into pieces
  • 170 ml whole milk
  • 3 large egg yolks
  • 55g golden powdered sugar
  • 2½ sheets of leaf gelatine
  • 150g caramelized white chocolate (from above)
  • 170 ml double cream
  • 120 ml double cream, a little more if necessary
  • 5cm piece of ginger, peeled and sliced
  • 150g golden powdered sugar
  • 10g unsalted butter
  • 200g macadamia nuts, roughly chopped and roasted
  • 225g caramelized white chocolate (from above)
  • 140 ml double cream
  • 6 x 8 cm round tart tins or flat cake tins
  • 7cm silicone dome mold with 6 holes



The recipe makes more frosting than necessary, but it is easier to apply a larger amount. You can scoop the excess from the baking tray and use it warmed up as a sauce for ice cream.

Preparation steps

  1. Start by preparing the sweet pastries. Mix the flour, almonds, powdered sugar, salt and vanilla seeds in a food processor. Pulse until well blended.
  2. Add the butter to the flour mixture and mix until the mixture resembles coarse breadcrumbs.
  3. Add the egg yolks and pulse again until fully combined. If the dough doesn’t come together, add chilled water 1 teaspoon at a time and stir the dough until it begins to come together. Be careful not to overwork the dough.
  4. Transfer the dough to a lightly floured work surface and knead it lightly until smooth and uniform.
  5. Wrap the dough in plastic wrap and chill in the refrigerator until needed.
  6. To make the caramelized white chocolate, preheat the oven to 120°C/100°C fan/gas ½. Place the chocolate on a large baking sheet and bake for 45 to 1 hour, stirring every 10 minutes, until lightly golden brown.
  7. After about 45 minutes, the chocolate may look chalky or caked on, but will become smooth again after stirring. Scrape the chocolate into a bowl and set aside.
  8. For the Bavarois filling, put milk in a saucepan and bring to the boil. In a separate bowl, whisk together egg yolks and sugar. Soak the gelatin in a small bowl of cold water for 3-5 minutes.
  9. Once the milk is boiling, pour it onto the egg mixture, stirring quickly to keep the eggs from scrambling. Pour the custard back into the pan and cook, stirring constantly, until it thickens.
  10. Pour the custard into a bowl and add 150g of the caramelized chocolate and the gelatine and stir until melted. Strain the mixture to remove any lumps.
  11. Cover the bowl with plastic wrap and refrigerate until the custard has cooled and begins to cling to the sides of the bowl.
  12. Whip the cream until soft peaks form and gently fold into the custard until smooth and well blended. Pour the mixture into silicone dome molds and place in the freezer until frozen solid.
  13. Now bake the cake cases. Roll out the dough until it is about 2mm thick. Cut out circles from the dough and carefully line the tart cases. Chill the lined molds in the refrigerator or freezer until the dough is firm.
  14. Preheat the oven to 180°C/160°C fan/gas. 4. Line the tarts with baking paper and fill with baking beans or rice. Bake for 20 minutes, then remove the parchment and beans and bake for another 5-10 minutes until the bottoms begin to brown.
  15. Allow the tart cases to cool completely.
  16. To make the ginger macadamia caramel, heat the cream and ginger in a small saucepan. Remove from heat and let the ginger steep in the cream for 1 hour. Strain the cream and measure out 120 ml.
  17. In a medium saucepan, cook the sugar until melted and caramelized. Carefully add half of the cream to the caramelized sugar and let it rest. Add the remaining cream and stir. Add butter and ¾ of the nuts and stir until well combined.
  18. Once the caramel has cooled slightly, spread it over the cake layers.
  19. To make the glaze, place the remaining caramelized white chocolate in a bowl. Heat the cream in a saucepan until it boils. Pour the cream over the chocolate and stir until a smooth glaze forms.
  20. Remove the bavarois balls from the freezer, unmold them and place them on a rack over a baking sheet. Pour the warm glaze over the domes, making sure the entire surface is covered.
  21. Using a small spatula, lift the domes from the rack and carefully place them on top of the tarts.
  22. To decorate, chop the remaining nuts and press them around the bottom of the domes where they will sit on the tarts.
  23. Refrigerate the tarts for 30 minutes to allow the bavarois to thaw before serving.

Nutritional Information


Caramelized white chocolate, ginger caramel and macadamia tarts

Caramelized white chocolate, ginger caramel and macadamia tarts

Equipment and tools

  • 6 x 8 cm round tart tins or flat cake tins
  • 7cm silicone dome mold with 6 holes

Allergen information

This recipe contains the following allergens:

  • egg
  • milk
  • Nuts (macadamia)

Storage and leftovers


The recipe makes more frosting than necessary, but it is easier to apply a larger amount. You can scoop the excess from the baking tray and use it warmed up as a sauce for ice cream.

Health Benefits of Caramelized White Chocolate, Ginger Caramel and Macadamia Tarts

The occasional indulgence in sweets doesn’t just have to be a secret pleasure. In fact, the caramelized white chocolate, ginger caramel, and macadamia tarts not only satisfy your sweet tooth, but also offer some surprising health benefits thanks to their ingredients.

1. Macadamia nuts: Rich in healthy fats

Known for their buttery flavor and creamy texture, macadamia nuts are not only delicious but also a great source of healthy fats. These nuts contain monounsaturated fats, which may help lower LDL (bad) cholesterol levels and reduce the risk of heart disease. In addition, macadamia nuts are full of vitamins and minerals such as vitamin B6, iron and magnesium, which contribute to overall well-being.

2. Ginger: A natural immune booster

Adding ginger to these tarts not only provides a unique and spicy taste but also strengthens your immune system. Ginger has been used for its medicinal properties for centuries. It contains gingerol, a bioactive compound with powerful anti-inflammatory and antioxidant effects. Consuming ginger can help reduce inflammation, relieve digestive discomfort, and strengthen the body’s defenses against disease.

3. White chocolate with a high cocoa butter content

While white chocolate is often considered less healthy than dark chocolate, opting for a variety high in cocoa butter, like the Green & Black’s used in this recipe, may provide some health benefits. Cocoa butter contains healthy fats known as oleic acid, which may have positive effects on cholesterol levels and heart health. In addition, cocoa butter contains antioxidants that can protect the body from oxidative stress.

4. Caramelized White Chocolate: A unique twist

The caramelization process used to create the caramelized white chocolate in these tarts adds depth to the flavor and takes the sweet treat to a whole new level. Caramelizing involves heating the white chocolate to create a rich, toasted flavor. While this may not have any immediate health benefits, it definitely enhances the overall taste experience and makes for a delicious treat.

Although these caramelized white chocolate, ginger caramel, and macadamia tarts should be enjoyed in moderation, it’s reassuring to know that they offer some surprising health benefits. So indulge in the knowledge that you are treating yourself to a delicious dessert that packs both flavor and potential health benefits!

You might also like