This is a nine-inch tart with a shortcrust shell, a smooth homemade caramel filling, and toasted sesame seeds on top. The sesame cuts through the sweetness in a way that keeps you going back for another slice. It takes about 90 minutes start to finish, most of which is hands-off chilling time, and the ingredient list is short enough that you probably have everything already.
The technique that matters
Two things will make or break this tart. First, keep your butter genuinely cold when making the crust — warm butter melts into the flour instead of staying in small pieces, and those pieces are what give the baked shell its short, crumbly texture. If your kitchen runs warm, cube the butter and stick it back in the freezer for ten minutes before you start. Second, pay close attention during caramelization. Once you stop stirring and raise the heat, the sugar goes from pale gold to deep amber faster than you expect — usually in under five minutes. Pull the pan off the heat the moment it hits that dark amber color. A few seconds too long and it turns bitter; a few seconds too early and the caramel tastes flat. Have your cream already measured and at room temperature sitting next to the stove before the sugar even goes on the heat, so you are not scrambling when the moment comes.
If something goes sideways
- The caramel seized up when you added the cream: This happens when the cream is cold. The temperature shock causes the sugar to harden into a lumpy mass. Return the pan to low heat and stir gently — it will usually smooth out within a minute or two as the clumps melt back in.
- The tart shell shrank badly during blind baking: The dough was not chilled long enough after pressing it into the pan. Next time, refrigerate the lined pan for at least 20 minutes before it goes in the oven. Also make sure you pressed the dough firmly into the corners rather than stretching it to fit.
- The caramel filling is too runny after an hour in the fridge: Give it another 30 to 60 minutes — caramel sets slowly and the full chill time matters. If it is still loose after two hours, your caramel likely did not cook long enough to reach a deep enough color before you added the cream. It will still taste good; just serve it with a warning that it is a soft set.
- The sesame seeds are sliding off when you slice: Skip the garnish — not worth the extra dish. Press the seeds lightly into the surface of the caramel before it fully sets, about 20 minutes into the refrigeration time, so they anchor in rather than sitting loose on top.
- You do not have heavy cream: Full-fat coconut cream works as a straight swap and adds a faint coconut note that pairs well with the sesame. Half-and-half will produce a thinner, less stable caramel, so use it only if that is all you have and expect a softer result.
Sesame Caramel Tart
Equipment
- Mixing Bowl
- Rolling pin
- 9-inch tart pan
- Saucepan
- Whisk
- Measuring cups and spoons
Ingredients
For the Tart Crust:
- 1 ¼ cups all-purpose flour preferably organic
- ½ teaspoon salt
- ½ cup unsalted butter cold and cubed
- ¼ cup ice water
For the Caramel Filling:
- 1 cup granulated sugar
- ¼ cup water
- ½ cup heavy cream room temperature
- 2 tablespoons unsalted butter room temperature
- ¼ cup toasted sesame seeds
Instructions
Tart Crust Preparation:
- In a mixing bowl, combine the flour and salt. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
- Gradually add the ice water, mixing until the dough comes together.
- Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface to fit your 9-inch tart pan. Press into the pan and trim excess.
- Dock the crust using a fork and blind bake for 15-20 minutes until golden.
Caramel Filling Preparation:
- In a saucepan over medium heat, combine sugar and water, stirring until the sugar dissolves.
- Stop stirring, increase the heat, and cook until it turns a deep amber color. Remove from heat.
- Carefully whisk in the room-temperature cream until smooth.
- Add the butter, stirring until fully incorporated and glossy.
Assembly:
- Pour the caramel filling into the prepared tart crust. Sprinkle the toasted sesame seeds on top.
- Refrigerate for at least 1 hour before serving.
Notes
- If you prefer a nuttier flavor, consider incorporating a tablespoon of toasted sesame oil into the caramel.
Nutrition
Frequently asked questions
Can I use a store-bought tart shell to save time?
Yes, a pre-made shortcrust shell works fine here. Just make sure it is fully baked and completely cool before you pour in the caramel, otherwise the residual heat can thin the filling and you will get a longer set time.
Do I need to use toasted sesame seeds, or can I toast raw ones myself?
You can absolutely toast raw sesame seeds at home — spread them in a dry skillet over medium-low heat and stir constantly for three to four minutes until they turn golden and smell nutty. Pull them off the heat immediately because they go from done to burnt quickly, and let them cool before using.
My sugar keeps crystallizing before it caramelizes. What am I doing wrong?
Stirring after the sugar dissolves is the most common cause — once the mixture comes to a boil, put the spoon down and do not touch it. If crystals keep forming on the sides of the pan, brush them down with a pastry brush dipped in water, or just use a wider pan so there is less exposed surface area for crystals to form.
If you liked this one
- Dark Chocolate Tahini Tart
- French Brown Butter Chocolate Tart
- Caramelized Banana Tart
- White Chocolate Matcha Brownies