Salted Caramel Mini Tarts
Prep
30 mins
Cook
25 mins
Servings
12
Difficulty
Easy
These salted caramel mini tarts are my go to when I want something fancy but don't have all day to spend in the kitchen. With just fifty five minutes from start to finish, they come together faster than you'd think, especially when you use store bought puff pastry to save time. The magic really happens when you layer buttery pastry with homemade salted caramel and a sprinkle of flaky sea salt that makes your taste buds sing. Heavy cream in the caramel adds richness while also providing some beneficial conjugated linoleic acid, which many studies suggest supports overall wellness. Whether you're impressing guests or treating yourself, these little bites deliver restaurant quality results without the fuss.
Ella x
Ingredients
- 250all-purpose flour
- 125cold unsalted butter
- 100confectioner's sugar
- 1egg yolk
- 5 gsalt
- 150light brown sugar
- 120 mlheavy cream
- 100 mlunsalted caramel sauce
- 5 gflaky sea salt
- 400puff pastry, thawed
Detail level
Instructions
- 1
Preheat the oven to 200°C (400¿tF). Line a baking sheet with parchment paper.
- 2
Roll out the puff pastry on a lightly floured surface to a thickness of about 3mm.
- 3
Cut out small squares of pastry, about 5cm (2 inches) on each side.
- 4
Transfer the pastry squares to a baking sheet lined with parchment paper.
- 5
Bake the pastry for 15 minutes, or until lightly golden.
- 6
While the pastry is baking, prepare the salted caramel filling.
- 7
In a small saucepan, combine the light brown sugar, heavy cream, and unsalted caramel sauce.
- 8
Bring the mixture to a simmer over medium heat, stirring occasionally.
- 9
Remove from heat and stir in the salt and flaky sea salt.
- 10
Allow the caramel to cool slightly before filling the pastry shells.
- 11
Fill each pastry shell with a spoonful of the salted caramel filling.
- 12
Sprinkle a pinch of flaky sea salt on top of each tart.
- 13
Serve immediately, or store in an airtight container in the refrigerator for up to 2 days.
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