Caramel Cheesecake Tart
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This caramel cheesecake tart is my go to dessert when I want something that looks fancy but doesn't demand hours in the kitchen. With just 55 minutes from start to table, it's perfect for unexpected guests or a last minute craving. The cream cheese base gives you that luxurious tang and richness while providing protein and calcium to balance out all that delicious caramel. What I love most is how simple the whole process feels once you get started, and honestly the ingredients are probably already in your pantry. Topped with pecans and ribbons of caramel sauce, this tart proves you don't need complicated techniques to impress the people you care about.
Ella x
Ingredients
- 120butter
- 250 gflour
- 200 gsugar
- 4eggs
- 300 gcream cheese(softened)
- 400 mlmilk
- 1 mlvanilla extract
- 150 gcaramel sauce(store-bought or homemade)
- 100 gpecans(chopped)
- 5 gsalt
- 100 gunsalted butter
- 500 gpastry dough(homemade or store-bought)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Roll out the pastry dough and place it in a 23cm (9-inch) tart pan with a removable bottom.
- 2
In a medium saucepan, melt the butter and sugar over medium heat, stirring occasionally. Once melted, remove from heat and stir in the flour to make a crumbly mixture.
Tip: Be careful not to burn the mixture.
- 3
Add the eggs one at a time, stirring well after each addition. The mixture should be smooth and creamy.
Tip: Use room-temperature eggs for the best results.
- 4
Pour the cream cheese mixture into the pastry-lined tart pan and smooth the top.
Tip: Use an offset spatula or the back of a spoon to create a smooth surface.
- 5
Pour the caramel sauce over the cream cheese mixture, leaving a 2cm (0.75-inch) border around the edges.
Tip: Use a spatula or spoon to create a decorative border.
- 6
Sprinkle the chopped pecans over the caramel sauce.
Tip: Be gentle to avoid crushing the nuts.
- 7
Bake the tart for 35-40 minutes, or until the edges are golden brown and the center is set.
Tip: Use a kitchen torch to caramelize the sugar, if desired.
- 8
Let the tart cool completely in the pan before slicing and serving.
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