Salted Caramel Tart
A delightful dessert blending a buttery tart crust and rich caramel filling with a perfect balance of sweet and salty flavors, suitable for any occasion.
Ingrédients
For the Tart Crust
- 1 1/4 cups all-purpose flour Can use gluten-free flour as a substitute.
- 1/2 cup unsalted butter, softened For a vegan version, substitute with coconut oil.
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
For the Caramel Filling
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup light corn syrup
- 1/4 cup heavy cream Can substitute with coconut cream for dairy-free.
- 1 teaspoon sea salt Essential for the salted flavor.
- 1/2 teaspoon vanilla extract
Instructions
Preparation
- Begin by gathering all your ingredients and measuring them out.
Making the Crust
- In a mixing bowl, combine the flour, softened butter, powdered sugar, and salt. Blend until the mixture resembles coarse crumbs.
- Transfer the crust mixture to a tart pan and press it firmly and evenly across the base and up the sides.
- Preheat your oven to 350°F (175°C) and bake for 15 minutes or until the edges are golden brown. Once done, remove it from the oven and let it cool.
Making the Caramel
- In a saucepan, combine granulated sugar, water, and light corn syrup. Cook over medium heat, stirring gently until it turns a deep amber color.
- Remove from heat and carefully whisk in the heavy cream and sea salt until combined.
- Stir in the vanilla extract.
Filling the Tart
- Pour the warm caramel filling into the baked tart shell, ensuring it is evenly spread.
- Allow the caramel to cool at room temperature for several hours until set before serving.
Notes
Store the tart in an airtight container in the refrigerator for up to five days or freeze for up to a month. Serve with whipped cream, ice cream, or fresh berries for added flavor.