Desserts > Pies & Tarts > Tarts > Salted Caramel Tart Recipe

Salted Caramel Tart

Indulge in the rich and decadent flavors of this Salted Caramel Tart. A buttery shortbread crust filled with smooth, homemade caramel, finished with a sprinkle of sea salt. Perfect for any occasion!

Prep Time
30 minutes
Cook Time
35 minutes
Servings
8-10
Ingredients
  • 1 1/4 cups All-purpose flour
  • 1/2 cup Cold unsalted butter, cubed
  • 1/4 cup Powdered sugar
  • 1/4 teaspoon Salt
  • 3-5 tablespoons Ice water
  • 1 cup Granulated sugar
  • 1/2 cup Heavy cream
  • 4 tablespoons Unsalted butter
  • 1/2 - 1 teaspoon Sea salt

Making the Shortbread Crust

In a large bowl, whisk together the flour, powdered sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Baking the Crust

Preheat oven to 350°F (175°C). On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer the dough to a 9-inch tart pan with a removable bottom. Trim the edges and prick the bottom with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes, then remove the parchment paper and weights and bake for another 10-15 minutes, or until golden brown. Let cool completely.

Making the Salted Caramel

In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts and turns into a golden amber color. Remove from heat and carefully pour in the heavy cream (it will bubble vigorously). Stir until smooth. Add the butter and salt and stir until melted and well combined. Let the caramel cool slightly before pouring it into the cooled tart crust.

Assembling the Tart

Pour the salted caramel into the cooled tart crust. Sprinkle with additional sea salt, if desired. Refrigerate for at least 2 hours before serving, to allow the caramel to set. Slice and serve cold.

Nutrition Facts Estimated per 100g of product

Calories: 450, Fat: 25g, Saturated Fat: 15g, Cholesterol: 75mg, Sodium: 250mg, Carbohydrates: 55g, Sugar: 35g, Protein: 4g.

Other Important Considerations for Nutrition

This tart is high in sugar and fat. Consume in moderation as part of a balanced diet. Adjust the amount of sea salt to your preference. Consider using a sugar substitute in the crust for a lower sugar option. Using high-quality ingredients will enhance the flavor of the tart.

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FAQ

  • Can I make the tart crust ahead of time?

    Yes, you can make the tart crust ahead of time and store it in the refrigerator for up to 2 days or in the freezer for up to 1 month. Wrap it tightly in plastic wrap.
  • How long will the salted caramel tart last?

    The salted caramel tart will last for up to 3-4 days in the refrigerator. Cover it well to prevent it from drying out.
  • Can I use store-bought caramel?

    Yes, you can use store-bought caramel, but homemade caramel will have a richer and more complex flavor. Be sure to choose a high-quality caramel.