Salted Caramel Tart
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.
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.