Salted Caramel Cheesecake Tart
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This salted caramel cheesecake tart is my go to dessert when I want something impressive but don't have all day in the kitchen. The whole thing comes together in just an hour, and honestly, most of that is just baking time. I love how the creamy cheesecake filling balances against the rich, salty caramel sauce, and the pecan crust adds such a satisfying crunch. Cream cheese is packed with protein and calcium, making this indulgence a bit more substantial than your average sweet treat. The beauty of this tart is that it requires no fancy equipment or hard to find ingredients, so you can throw it together with what you likely already have at home.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 100 mlunsalted butter, melted
- 2 egglarge eggs
- 400 gcream cheese
- 150 mlsalted caramel sauce
- 100 mlheavy cream
- 5 gkosher salt
- 2 gflaky sea salt
- 1 mlvanilla extract
- 100 gpecans
- null nullbutter, for brushing
Detail level
Instructions
- 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
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
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
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
Bake the crust for 15 minutes, then set it aside to cool.
Tip: Don't overbake the crust.
- 6
In a large bowl, beat the cream cheese until smooth.
Tip: Use an electric mixer to beat the cream cheese.
- 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
Pour the filling into the cooled tart crust.
Tip: Make sure to cover the entire surface of the crust.
- 9
Sprinkle the pecans over the top of the filling.
Tip: Use a light touch to avoid crushing the pecans.
- 10
Drizzle the remaining salted caramel sauce over the top of the pecans.
Tip: Use a spoon to create a decorative pattern.
- 11
Brush the edges of the crust with the melted butter.
Tip: Use a light touch to avoid creating a mess.
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