Salted Caramel Cheesecake Tart

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line the bottom of a 23cm tart pan with parchment paper.

   Tip: Use a light touch when pressing the parchment paper into the corners of the pan.

2. 2

   In a medium bowl, whisk together the flour and granulated sugar.

   Tip: Whisk until the mixture is evenly combined and there are no lumps.

3. 3

   Add the melted butter, eggs, and vanilla extract to the bowl. Mix until the dough comes together in a ball.

   Tip: Don't overmix the dough.

4. 4

   Press the dough into the prepared tart pan, making sure to evenly cover the bottom and up the sides of the pan.

   Tip: Use a light touch to avoid creating air pockets in the dough.

5. 5

   Bake the crust for 15 minutes, then set it aside to cool.

   Tip: Don't overbake the crust.

6. 6

   In a large bowl, beat the cream cheese until smooth.

   Tip: Use an electric mixer to beat the cream cheese.

7. 7

   Add the heavy cream, salted caramel sauce, and flaky sea salt to the bowl. Mix until well combined.

   Tip: Be careful not to splash the mixture.

8. 8

   Pour the filling into the cooled tart crust.

   Tip: Make sure to cover the entire surface of the crust.

9. 9

   Sprinkle the pecans over the top of the filling.

   Tip: Use a light touch to avoid crushing the pecans.

10. 10

    Drizzle the remaining salted caramel sauce over the top of the pecans.

    Tip: Use a spoon to create a decorative pattern.

11. 11

    Brush the edges of the crust with the melted butter.

    Tip: Use a light touch to avoid creating a mess.