Salted Caramel Tart, with its buttery crust and rich, gooey filling, is a dessert that’s sure to impress. This isn’t just any tart; it’s a perfect balance of sweet and salty that will have everyone asking for seconds.
Why You Will Love This Recipe
What makes this salted caramel tart so special? First, the homemade crust is perfectly crisp and provides a wonderful contrast to the soft caramel. Second, the caramel filling is incredibly smooth, deeply flavored, and has just the right amount of salt to balance the sweetness. Lastly, it’s surprisingly straightforward to make. While it looks fancy, each step is manageable, and the result is a show-stopping dessert that tastes incredible. Get ready to indulge in a homemade treat that rivals anything you’d find in a fancy bakery!
Ingredients
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 3-5 tablespoons ice water
For the Salted Caramel Filling:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 teaspoon sea salt (or more, to taste)
Step-by-Step Instructions
Step 1: Make the Crust
In a large bowl, whisk together the flour, powdered sugar, and salt. Add the cold, cubed butter. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. Slowly add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix!
Step 2: Chill the Dough
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chilling time is crucial to prevent the crust from shrinking during baking.
Step 3: Roll Out the Dough
On a lightly floured surface, roll out the chilled dough into a circle that’s about 12 inches in diameter. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan. Trim any excess dough from the edges.
Step 4: Prepare the Crust for Baking
Prick the bottom of the crust with a fork (this prevents it from puffing up). Line the crust with parchment paper and fill it with pie weights or dried beans. This is called blind baking.
Step 5: Bake the Crust
Bake in a preheated oven at 375°F (190°C) for 20 minutes. Then, remove the parchment paper and pie weights and bake for another 5-10 minutes, or until the crust is lightly golden brown. Let the crust cool completely.
Step 6: Make the Caramel
In a medium saucepan, combine the granulated sugar and water. Cook over medium heat, without stirring, until the sugar dissolves and the mixture turns a deep amber color. This will take about 5-7 minutes. Watch it carefully to prevent burning!
Step 7: Add Butter and Cream
Remove the saucepan from the heat and carefully whisk in the butter until it’s completely melted. Then, slowly pour in the heavy cream (it will bubble up). Stir until smooth.
Step 8: Finish the Caramel
Return the saucepan to low heat and cook for another 1-2 minutes, stirring constantly, until the caramel is smooth and glossy. Remove from heat and stir in the sea salt. Taste and add more salt, if desired.
Step 9: Assemble the Tart
Pour the warm caramel filling into the cooled tart crust. Spread it evenly.
Step 10: Chill the Tart
Refrigerate the salted caramel tart for at least 2-3 hours, or until the caramel is set. This allows the caramel to firm up enough to slice cleanly.
Serving Suggestions
The rich flavors of a salted caramel tart pair beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. The cool creaminess complements the warm, gooey caramel perfectly.
For a stunning presentation, dust the tart with a light coating of cocoa powder or sprinkle with flaky sea salt just before serving. A few fresh berries can also add a pop of color.
This decadent dessert is perfect for special occasions like birthdays, holidays, or even a simple weekend treat. Its impressive appearance and unforgettable flavor make it a guaranteed crowd-pleaser.
Storage and Reheating
Store any leftover salted caramel tart in the refrigerator, covered, for up to 3-4 days. The caramel may soften slightly over time, but the tart will still taste delicious.
While this salted caramel tart is best served cold or at room temperature, you can gently warm individual slices in the microwave for a few seconds if you prefer a softer caramel. Be careful not to overheat, or the caramel will become too runny.
Key Details
Prep Time: 30 minutes
Cook Time: 35 minutes
Chill Time: 2-3 hours
Servings: 8-10
Equipment:
- 9-inch tart pan with removable bottom
- Pastry blender or food processor
- Rolling pin
- Parchment paper
- Pie weights or dried beans
- Medium saucepan
- Whisk
Salted Caramel Tart
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup 1 stick unsalted butter, cold and cubed
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 3-5 tablespoons ice water
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup 1 stick unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 teaspoon sea salt or more, to taste
Instructions
- In a large bowl, whisk together the flour, powdered sugar, and salt. Add the cold, cubed butter. Use a pastry blender or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs. Slowly add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix!
- Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chilling time is crucial to prevent the crust from shrinking during baking.
- On a lightly floured surface, roll out the chilled dough into a circle that's about 12 inches in diameter. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan. Trim any excess dough from the edges.
- Prick the bottom of the crust with a fork (this prevents it from puffing up). Line the crust with parchment paper and fill it with pie weights or dried beans. This is called blind baking.
- Bake in a preheated oven at 375°F (190°C) for 20 minutes. Then, remove the parchment paper and pie weights and bake for another 5-10 minutes, or until the crust is lightly golden brown. Let the crust cool completely.
- In a medium saucepan, combine the granulated sugar and water. Cook over medium heat, without stirring, until the sugar dissolves and the mixture turns a deep amber color. This will take about 5-7 minutes. Watch it carefully to prevent burning!
- Remove the saucepan from the heat and carefully whisk in the butter until it's completely melted. Then, slowly pour in the heavy cream (it will bubble up). Stir until smooth.
- Return the saucepan to low heat and cook for another 1-2 minutes, stirring constantly, until the caramel is smooth and glossy. Remove from heat and stir in the sea salt. Taste and add more salt, if desired.
- Pour the warm caramel filling into the cooled tart crust. Spread it evenly.
- Refrigerate the salted caramel tart for at least 2-3 hours, or until the caramel is set. This allows the caramel to firm up enough to slice cleanly.
