Caramel Tart Pastry Case Recipe

These salted caramel tartlets will make you weak at the knees. Bite sized cookie cups filled with buttery salted caramel and they’re so easy to make! Grab your mini muffin tin and let’s get baking.

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Who can resist a cute dessert like these mini salted caramel tartlets? The combination of a buttery sugar cookie cup for the base and an easy caramel sauce filling will have you hooked.

Chocolate Salted Caramel Tart

These mini caramel tarts have a cookie cup crust instead of a pastry base and it’s buttery, crumbly and tastes so good. That crust takes all of 10 minutes to make and the caramel is even quicker. Important since you’ll want to eat them as quickly as possible.

I adapted the cookie base from mygiant wagon wheelrecipe. The caramel, I’ve used time and time again like on thesesalted caramel cinnamon cupcakesor in thesechewy caramel coconut bars.

All the ingredients are very common to cookies – you know, butter, sugar, egg, flour – but a few notes to keep in mind.

Chocolate Salted Caramel Tarts

Want to make the caramel from scratch?No problem. Use my salted caramel sauce recipe and keep them stored in the fridge for the same perfect chewy texture.

The quantity will depend on the size of your muffin pan, however, the wonderful part about this caramel tartlets recipe is that you can make them to whatever size you like. I get 30 from my really mini muffin pan but in one that I have where the holes are slightly larger, I get 26. You could make these in a regular muffin pan and get 12 or even use individual mini tartlet molds.

These can be stored in an airtight container at room temperature for a little while but are best stored in the fridge. They’ll last up to a week like that.

Tiny Caramel Tarts Recipe

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Have you tried this recipe? Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.

This post may contain affiliate links that earn me a small commission for my referral, at no extra cost to you. Thank you for supporting Sugar Salt Magic.These Mini Salted Caramel Tartlets are the perfect sweet treat for a party, a special occasion or to make for the Holidays. They combine some Shortcrust Pastry Tartlet Shells with a homemade Salted Caramel sauce filling and flaky Sea Salt for topping.

Caramel Tart Recipe With Chocolate Ganache, Nuts And Coffee

Nothing says party time like these mini caramel tarts - although you do not need a special occasion to make and enjoy them. If you love a good sweet and salty caramel, this recipe is for you!

These bite-size tart shells are made from a simple buttery and crunchy French Shortcrust Pastry (Pâte Sablée) and baked inside mini tart pans. The salted caramel filling is deliciously gooey, slightly sticky and sweet with a great balance of flavour thanks to the generous amount of sea salt.

After something even more decadent? Top these caramel tarts with chocolate and try my Mini Chocolate Caramel Tarts. And if you love salted caramel tarts, you might also want to try these Mini Butterscotch Tartlets!

School Dinner Caramel Tart Recipe

Optional: add some Vanilla Paste (or vanilla extract) for more depth of flavour. Additional ingredients such as orange zest will also make a delicious addition!

The first step is to prepare the pastry for the tartlet shells. I make mine in the food processor, but it can also be made by hands (see instructions to make by hands in myPâte Sabléerecipe).

Don't worry if it seems crumbly. To know the pastry has been mixed enough, press together some of the crumbs in your hand. If they stick together, the pastry is ready.

Salted Caramel Chocolate Tarts

If the crumbs don't stick together or the pastry seems to be quite dry, add a few drops of very cold water and mix until you get the desired consistency.

I used theseMini Tart Pansthat are 7 cm (1/4 inch) wide and cut out the disks of pastry to be about 10 to 12 cm (3/8 to 1/2 inch) wide.

If the pastry dough seems a bit stiff, let it come back to room temperature first. The butter will soften and it will be easier to line the tins. If the pastry become too soft and starts to break, put it back in the fridge for a few minutes.

Mini Tart Shells

Be careful with how much you cook the sugar, and use a candy thermometer if needed. The caramel will start to burn at around 180 degree Celsius (350 degree Fahrenheit) so you don't want to go any higher.

Pro Tip: if you stop cooking the caramel when the sugar just started changing colour, it will make a caramel that is rather sweet. If you push the sugar too far to a very dark brown, it will taste bitter and burned. You might need to play around to find the right ratio of sweetness and bitterness to suit your taste!

If the cream was too cold, the sugar might crystallise or clump up at this point. If this happens, to put it back on low heat and try to melt again. To avoid this issue, make sure the cream is at room temperature. You could also heat-up the cream separately first.

Caramel Tart [video Recipe]

You will want to add the caramel filling to the shells straight away when still warm and fluid. The caramel will start to thicken and get sticky as it cools down.

You can use my recipe for Tartlet Shells in a Muffin Pan instead! It will give you a larger yield than this recipe as the shells will be slightly smaller that the ones made here.

Yes! The tartlet pastry can be prepared in advance and kept in the fridge un-baked for 24 hours, and at room temperature in an air-tight container for another 24 hours once baked.

Asda The Bakery 2 Caramel Tarts

The salted caramel needs to be poured into the tart crusts when still warm, but the finished tarts can be store in the fridge until ready to be served. I recommend serving them within 24 hours of making the filling for the best textures.

Absolutely, the pastry recipe for the mini tart crusts is the same than the one I use to make large tarts (my Pâte Sablée recipe). Simply line the pastry in a 22 to 24 cm (9 to 10-inch) tart pan to make a salted caramel tart.

The tartlet shells can be prepared in advance and kept in the fridge unbaked for up to 24 hours. Once baked, let them cool down completely and store at room temperature in an air-tight container for up to 24 hours.

Salted Caramel Tart Recipe

The caramel filling needs to be poured into the shells when still warm. The finished salted caramel tartlets will last for up to 3 days in the fridge but are best served within 24 hours.

Made this recipe? Let us know if you liked it by leaving a comment below, and tag us on Instagram @a.baking.journey with a photo of your creation!

Calories: 260 kcal | Carbohydrates: 33 g | Protein: 3 g | Fat: 14 g | Saturated Fat: 9 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 0.4 g | Cholesterol: 48 mg | Sodium: 166 mg | Potassium: 79 mg | Fiber: 2 g | Sugar: 20 g | Vitamin A: 464 IU | Vitamin C: 0.1 mg | Calcium: 16 mg | Iron: 0.5 mg

Caramel Custard Tart — Pinch Of Salt

Tried this Recipe? Leave a comment + star rating below and tag us @a.baking.journey on Instagram with a photo of your creation!Dulce de Leche Caramel Tarts. So simple, so easy. Only 5 common ingredients and a very easy method is all it takes to make these rich, buttery, utterly irresistible mini tarts.

Recently on Rock Recipes, we have posted two new versatile recipe ideas. We’ve shown how to easily make a thick dulce de leche caramel, for use in plenty of ways from ice cream sundaes to filling a cake.

We also just posted a recipe and detailed instructions for making Sweet Shortcrust Pastry. That pastry is so versatile and can be used in pies, turnovers, or in perfect little tarts like these.

Chocolate And Orange Custard Tart With Caramel Recipe

It’s also a very easy and forgiving pastry dough that works beautifully in these mini tarts. The rich caramel and buttery pastry are a marriage made in heaven.

For search purposes, and to centralize both recipes into one recipe idea, I have posted this caramel tarts recipe for easy use.

This was actually how I first tasted that rich caramel made from sweetened condensed milk many years ago. It was while visiting friends in the Bonavista North area of the province.

The Best Pâte Sablée, Sweet Shortcrust Pastry (video)

It seemed every gathering I went to there, where food was being served, had these little mini tarts or even a full pie sized tart to cut in slices. I fell immediately