Salted Caramel Tart
A buttery shortcrust shell is filled with a smooth, deeply flavored caramel and finished with a pinch of coarse sea salt to balance the sweetness. The tart requires blind baking the pastry and cooking the caramel on the stovetop before setting in the fridge. Allow about 2 hours total, including chilling time.
Equipment
- Tart Pan with Removable Bottom
- Saucepan
- Mixing Bowl
- Rolling pin
- Whisk
Ingredients
For the Crust:
- 1 ¼ cups all-purpose flour sifted
- ¼ cup granulated sugar
- ½ cup unsalted butter cold, cut into cubes
- 1 large egg yolk
- 2 tablespoons ice water
For the Caramel Filling:
- 1 cup granulated sugar
- ½ cup heavy cream at room temperature
- 6 tablespoons unsalted butter cut into cubes
- 1 teaspoon sea salt
- 1 teaspoon pure vanilla extract
For Garnish:
- 1 teaspoon flaky sea salt for topping
Instructions
- Prepare the Crust: In a mixing bowl, combine the flour and sugar. Using a pastry cutter or your fingertips, blend the cold butter into the flour mixture until it resembles coarse crumbs. Add the egg yolk and ice water, mixing until the dough comes together. Wrap in plastic and chill for 30 minutes.
- Pre-Bake the Crust: Preheat the oven to 350°F (175°C). Roll out the dough on a floured surface to fit your tart pan. Press gently into the pan and trim any excess. Prick the base with a fork, line with parchment, and fill with pie weights. Bake for 15 minutes, remove weights, and bake for another 10 minutes until golden. Cool completely.
- Make the Caramel Filling: In a saucepan over medium heat, melt the sugar until it turns a rich amber color. Slowly whisk in the room-temperature heavy cream until smooth. Remove from heat and stir in the butter until melted. Add the sea salt and vanilla, mixing thoroughly. Set aside to cool slightly.
- Assemble the Tart: Pour the caramel filling into the cooled tart shell, smoothing the surface with a spatula. Sprinkle flaky sea salt over the top for garnish. Chill in the refrigerator for at least 1 hour before serving.
Notes
Lori’s Tips:
- For a nutty twist, consider grinding some roasted hazelnuts into the crust for additional flavor.
- Ensure your heavy cream is at room temperature to prevent the caramel from seizing.
- If you prefer a deeper caramel flavor, allow the sugar to turn a darker amber, but be cautious not to burn it.
Nutrition
Calories: 427kcalCarbohydrates: 47gProtein: 3gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 93mgSodium: 590mgPotassium: 45mgFiber: 1gSugar: 32gVitamin A: 866IUVitamin C: 0.1mgCalcium: 22mgIron: 1mg
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