Salted Caramel Tart
This salted caramel tart features a buttery crust and a luxurious salted caramel filling, creating a perfect blend of sweet and salty flavors.
Ingredients
Crust
- 1.25 cups 1 1/4 cups all-purpose flour Gluten-free flour can be used as a substitute.
- 0.5 cups 1/2 cup unsalted butter, softened Can be substituted with dairy-free alternative like coconut oil.
- 0.25 cups 1/4 cup powdered sugar
- 0.25 teaspoons 1/4 teaspoon salt
Caramel Filling
- 1 cups 1 cup granulated sugar Consider using dark brown sugar for a richer taste.
- 0.25 cups 1/4 cup water
- 0.5 cups 1/2 cup light corn syrup
- 0.25 cups 1/4 cup heavy cream Substitute with plant-based alternatives for a vegan option.
- 1 teaspoons 1 teaspoon sea salt Use flaky sea salt for garnishing.
- 0.5 teaspoons 1/2 teaspoon vanilla extract
Instructions
Preparation
- Gather all your ingredients to make the process smoother. Ensure the butter is softened for easy mixing and preheat your oven to 350°F (175°C).
- In a bowl, combine the flour, softened butter, powdered sugar, and salt. Use a fork or pastry cutter to mix until crumbly.
- Press this mixture firmly into a tart pan, ensuring an even layer.
Baking the Tart Shell
- Place your tart shell in the preheated oven. Bake for 15 minutes or until golden brown.
Making the Caramel
- While the shell is baking, combine the granulated sugar, water, and light corn syrup in a saucepan. Stir gently as it heats over medium heat until the mixture turns amber in color.
- Carefully remove the saucepan from heat and gradually add the heavy cream to the caramel mixture, stirring until well combined.
- Mix in the sea salt and vanilla extract.
Assembly
- Pour the caramel into the baked tart shell, allowing it to spread evenly.
- Allow the tart to cool completely at room temperature before slicing.
Notes
To store, keep the tart in the fridge in an airtight container for up to a week. For freezing, wrap tightly and thaw overnight in the fridge.