Description
A refined yet approachable salted caramel tart with a buttery crust and glossy filling, topped with flaky sea salt.
Ingredients
Scale
- 1 1/4 cups (160 g) all-purpose flour
- 1/4 cup (30 g) powdered sugar
- 1/2 cup (115 g) unsalted butter, cold, diced
- 1 large egg yolk, room temperature
- Pinch fine salt
- 1 cup (200 g) granulated sugar
- 6 tbsp (90 g) unsalted butter, room temperature, cubed
- 1/2 cup (120 ml) heavy cream, warmed
- 1 tsp fine sea salt
- Flaky sea salt for finishing
- Optional: 1/4 cup toasted nuts, roughly chopped
Instructions
- Prepare the dough: In a bowl, whisk flour, powdered sugar, and a pinch of salt. Cut in cold diced butter until the mixture resembles coarse crumbs. Add the egg yolk and bring dough together—do not overwork.
- Blind-bake the shell: Roll dough to about 3 mm thick. Line a 9-inch tart pan with removable bottom and chill for 15 minutes. Dock the base, line with parchment and pie weights, and bake at 375°F (190°C) for 15–18 minutes. Remove weights and bake 5 minutes more until edges are golden.
- Cool the shell on a wire rack while you make the caramel. A fully cooled shell prevents the caramel from running.
- Make the caramel: In a saucepan, melt the sugar over medium heat without stirring. Watch closely—sugar will turn a deep amber. Remove from heat and stir in butter until glossy. Slowly pour in the warmed cream while stirring.
- Season the caramel with fine sea salt and cool until slightly thickened—about 10 minutes.
- Assemble: Pour the warm caramel into the cooled tart shell. Scatter toasted nuts if using.
- Set the tart in the refrigerator for at least 2 hours until the caramel firms. Sprinkle with flaky sea salt before serving.
Notes
For best results, use a heavy-bottomed saucepan for caramel and strain for a glassy finish. Serve with whipped cream or ice cream.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg