Salted Caramel Tart
A rich and indulgent tart featuring glossy salted caramel, a buttery shortcrust shell, and toasted pecans, perfect for impressing at gatherings or enjoying as a special treat.
Ingredients
For the salted caramel
- 1 cup granulated sugar For the caramel
- 6 tablespoons unsalted butter Room temperature
- 1/2 cup heavy cream Room temperature
- 1/2 teaspoon sea salt Plus extra for garnish
For the tart crust
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon baking powder
- 1/2 cup unsalted butter Chilled and diced
- 1 teaspoon pure vanilla extract
- 2 tablespoons cold water
Toppings
- 1/4 cup chopped pecans Toasted
- 1 portion Whipped cream For serving
Instructions
Make the salted caramel
- Place the granulated sugar in a medium, heavy-bottomed saucepan over medium heat. Stir constantly until it melts into an amber liquid.
- Once fully melted, add the room-temperature butter and stir until incorporated.
- Remove from heat, slowly drizzle in the heavy cream, and stir to combine.
- Return to medium heat and gently boil for about 1 minute to thicken. Stir in the sea salt and let cool slightly.
Prepare and bake the crust
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together the flour, powdered sugar, and baking powder.
- Cut in the chilled, diced unsalted butter until forming coarse crumbs.
- Stir in the vanilla extract and cold water until the dough holds together.
- Press the dough evenly into a tart pan, prick with a fork, and bake for about 15 minutes until golden. Let cool completely.
Assemble the tart
- Pour the slightly cooled salted caramel into the crust.
- Sprinkle the toasted pecans over the top and finish with flakes of sea salt.
- Refrigerate for at least 30 minutes, or until the caramel sets.
Serve
- Slice and serve with whipped cream and a light sprinkle of sea salt.
Notes
Store in the fridge for up to 4–5 days. Can be frozen but must be wrapped properly. Excellent when served with coffee or a strong drink.