Description
This Salted Caramel Tart features a buttery, crisp crust filled with rich, homemade salted caramel. Perfectly balanced with sweet and salty flavors, this elegant dessert is ideal for holidays or special occasions.
Ingredients
Scale
For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 1–2 tablespoons cold water (as needed)
For the salted caramel filling:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, room temperature and cubed
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
For garnish (optional):
- Flaky sea salt
- Whipped cream
- Chocolate drizzle
Instructions
- Make the crust: Preheat oven to 350°F (175°C). In a food processor or mixing bowl, combine flour, powdered sugar, and salt. Add cold butter and pulse or cut in until the mixture resembles coarse crumbs. Add egg yolk and 1 tablespoon cold water, mixing until the dough just comes together. Add more water if needed.
- Form and bake the crust: Press the dough evenly into the bottom and sides of a 9-inch tart pan. Prick the bottom with a fork to prevent bubbling. Chill in the fridge for 15 minutes to firm up the dough. Bake for 18–20 minutes or until golden brown. Remove from oven and let cool completely.
- Prepare the caramel filling: In a medium saucepan over medium heat, melt the sugar, stirring constantly until it liquefies and develops a rich amber color. Carefully add the butter cubes and stir until melted and fully incorporated. Slowly whisk in the heavy cream—take caution as the mixture will bubble vigorously. Stir in vanilla extract and sea salt. Allow the caramel to cool slightly but remain pourable.
- Assemble the tart: Pour the warm caramel filling into the cooled tart shell and smooth the top evenly. Refrigerate the tart for at least 2 to 3 hours or until the caramel is fully set.
- Garnish and serve: Before serving, sprinkle the top with flaky sea salt and optional garnishes such as whipped cream or a chocolate drizzle for extra flair.
Notes
- This tart can be made a day ahead and stored covered in the refrigerator to enhance flavors.
- For a chocolate twist, spread a thin layer of melted chocolate on the baked crust before pouring in the caramel or drizzle chocolate over the set caramel topping.
- Be cautious when adding cream to the hot caramel as it bubbles vigorously; use protective measures to avoid burns.
