Salted Caramel Tart
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This salted caramel tart combines butter, eggs and flour in a pastry base topped with rich salted caramel sauce and crunchy pecans. The filling brings together granulated and brown sugars with vanilla extract for depth of flavour, whilst a sprinkle of sea salt enhances the sweetness. Taking just 20 minutes to prepare and 35 minutes to bake, this tart suits anyone craving an indulgent dessert with contrasting textures and a sophisticated sweet and salty balance.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 gunsalted butter
- 400 ggranulated sugar
- 100 gbrown sugar
- 2large eggs
- 200 gsalted caramel sauce
- 10 gsea salt
- 100 gpecans
- 1 teaspoonvanilla extract
- 5 gbaking powder
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
Prepare the pastry dough by combining flour, butter, and a pinch of salt in a bowl. Mix until the dough comes together.
Tip: Use a food processor to speed up the process.
- 3
Roll out the dough to a thickness of 3mm. Transfer it to a tart pan with a removable bottom.
Tip: Press the dough evenly into the corners of the pan.
- 4
Bake the pastry for 15-20 minutes, or until golden brown.
Tip: Keep an eye on it to prevent burning.
- 5
Make the caramel sauce by heating the sugar, brown sugar, and 100ml of water in a saucepan over medium heat.
Tip: Don't stir the mixture until the sugar dissolves.
- 6
Continue cooking the caramel until it reaches 160°C (320°F) on a candy thermometer.
Tip: Be careful, as the mixture will bubble up and steam vigorously.
- 7
Remove the pastry from the oven and let it cool slightly.
Tip: Sprinkle the sea salt and pecans evenly over the caramel.
- 8
Drizzle the salted caramel sauce over the top of the tart.
Tip: Let the tart cool completely before serving.
- 9
Whisk together the eggs, vanilla extract, and a pinch of salt in a bowl.
Tip: Bake for an additional 10-15 minutes, or until the eggs are set.
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