Salted Caramel Dessert

I first made this salted caramel tart on a rainy Saturday and it instantly became my go-to dessert for guests. It’s a crisp, buttery shortcrust filled with lush, deeply flavored caramel, finished with toasted pecans and a sprinkle of sea salt. Make it for holidays, dinner parties, or whenever you need a show-stopping sweet with minimal fuss. If you like layered caramel desserts, this has the same sticky-sweet appeal as my favorite caramel cheesecake treats: Caramel Crunch Cheesecake Fruit Salad.

Why you’ll love this dish

This tart nails the contrast everyone loves: crisp, tender crust vs. glossy, molten caramel. It’s impressive but approachable—most steps are straightforward and the caramel is far easier than people expect once you know the cues. It’s also flexible: make the caramel ahead, swap nuts, or double it for a crowd.

“A simple tart that tastes like a bakery specialty. The salty finish makes every bite addictive.” — a quick test-taste from my last dinner party

When to make it: holidays, potlucks, a celebratory Sunday supper, or any time you want a dessert that feels elevated without a professional pastry skillset.

How this recipe comes together

• Make the salted caramel first so it has time to cool and thicken.
• Prepare and pre-bake the shortcrust tart shell while the caramel cools.
• Pour the caramel into the cooled shell, scatter toasted pecans, and chill until firm.
• Slice, dollop with whipped cream, and finish with a small pinch of sea salt right before serving.

Total active time: about 40–50 minutes. Cooling and chilling: at least 30–60 minutes. Serves: 8.

What you’ll need

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, at room temperature, cut into pieces (use European butter for richer flavor)
• 1/2 cup heavy cream, at room temperature
• 1/2 teaspoon sea salt (plus extra for garnish)
• 1 cup all-purpose flour
• 1/2 cup powdered sugar
• 1/4 teaspoon baking powder
• 1/2 cup unsalted butter, chilled and diced (for crust)
• 1 teaspoon pure vanilla extract
• 2 tablespoons cold water
• 1/4 cup chopped pecans, toasted
• Whipped cream, for serving
• Extra sea salt, for garnish

Notes/substitutions:

• Heavy cream: full-fat gives the best texture. For a lighter twist, try half-and-half, but caramel will be slightly firmer.
• Pecans: swap for walnuts or toasted hazelnuts.
• To make a quicker crust, use a store-bought shortcrust or graham cracker crust. For more dessert ideas, browse desserts on this site: Desserts collection.

Directions to follow

Salted caramel

1. Place granulated sugar in a medium saucepan over medium heat. Stir constantly with a heat-resistant spatula. The sugar will clump, then melt into an amber liquid. Watch closely to avoid burning.
2. Once melted, add the room-temperature butter. It will bubble vigorously—keep stirring until the butter is fully incorporated.
3. Remove the pot from heat briefly, then very slowly drizzle in the room-temperature heavy cream while stirring. Return to medium heat and let boil for about 1 minute. The mixture will rise as it boils.
4. Remove from heat. Stir in the 1/2 teaspoon sea salt. Let cool slightly, then transfer to a heatproof jar to cool completely (it will thicken as it cools).

Crust

1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together flour, powdered sugar, and baking powder.
3. Use a pastry cutter or two knives to cut the chilled diced butter into the dry mix until it looks like coarse crumbs.
4. Stir in vanilla and cold water just until the dough comes together. Don’t overwork.
5. Press the dough evenly into the bottom and up the sides of a 9-inch tart pan with removable bottom. Prick the base all over with a fork.
6. Bake about 15 minutes or until lightly golden. Remove and cool completely.

Assemble

1. Once the crust is cool, pour the cooled salted caramel into the shell. Smooth the top with a spatula.
2. Sprinkle toasted pecans and a light pinch of extra sea salt over the caramel.
3. Refrigerate at least 30 minutes to let the caramel set.
4. Slice, top each piece with whipped cream and a final sprinkle of sea salt just before serving.

Safety tips in the steps: caramel is extremely hot—use long-handled utensils, keep children away, and never taste-test until it’s cooled.

Best ways to enjoy it

Serve slightly chilled so the caramel holds its shape but is still soft. Pairing ideas:

• A scoop of vanilla or bourbon ice cream for contrast.
• Strong coffee or espresso to cut the sweetness.
• A bright fruit compote on the side (berries or poached pears).
  If you want a portable companion dessert with a similar homey feel, try these peach cobbler cones for summer gatherings: Peach Cobbler Cheesecake Cones.

Storage and reheating tips

• Refrigerator: Store covered in the fridge for up to 4–5 days. Keep it in an airtight container or cover the tart pan tightly with plastic wrap.
• Freezer: You can freeze individual slices wrapped in plastic and foil for up to 1 month. Thaw overnight in the fridge.
• Reheating: For a softer caramel, bring slices to room temperature or briefly microwave (10–15 seconds) to take the chill off—don’t overheat or the cream will separate.

Food-safety note: because the filling contains cream, keep it refrigerated when not serving.

Pro chef tips

• Watch the sugar, not the time: color change is the cue. Aim for a deep amber but not too dark—if it smells bitter, it’s past peak.
• Use a light-colored saucepan so you can see the sugar’s color.
• Room-temperature butter and cream reduce temperature shock and potential seizing when you combine them.
• If sugar crystals form on the pan sides, brush them down with a wet pastry brush to avoid recrystallization.
• For a firmer caramel, simmer a little longer; for a softer pourable caramel, remove earlier.
• Dock (prick) the crust base before baking to prevent bubbling.
• Toast pecans in a dry skillet for 3–4 minutes until fragrant—watch them closely to avoid burning.

Creative twists

• Chocolate-hazelnut: spread a thin layer of ganache in the cooled crust before pouring caramel.
• Salted caramel apple: fold a thin layer of sautéed apples into the caramel for autumn.
• Coconut pecan: add toasted coconut to the pecan mix for extra crunch.
• Vegan: use coconut cream and a vegan butter for the caramel and a plant-based butter for the crust. Note: texture will differ slightly.
• Gluten-free: use a pressed almond flour crust or a gluten-free all-purpose flour blend.

Your questions answered

Q: How long will the caramel keep on its own?
A: Stored in a sealed jar in the fridge, homemade caramel will keep 2–3 weeks. Reheat gently before using.

Q: My caramel seized and turned grainy. What went wrong?
A: Seizing usually happens when cold liquid hits hot sugar or if sugar crystals form on the pan and reintroduce crystals into the melt. Tip: warm the cream slightly and add it very slowly while stirring. If it seizes, try warming and whisking vigorously—sometimes it smooths out.

Q: Can I make this tart ahead for a party?
A: Yes. Make the crust and caramel a day ahead, assemble the tart, and refrigerate covered. Add whipped cream and extra sea salt just before serving.

Q: Can I use store-bought caramel sauce?
A: You can, but homemade caramel offers fresher flavor and better texture. Store-bought tends to be sweeter and less complex.

Q: Is there a thermometer temp to aim for when making caramel?
A: If you use a candy thermometer, aim for around 350°F (177°C) for a deep amber caramel, but rely primarily on color and aroma.

Conclusion

Make this salted caramel tart when you want something that looks bakery-made but is truly homemade. For more salted caramel inspiration and similar recipes, try these Salted Caramel Apple Pie Bars from Sally’s Baking (Salted Caramel Apple Pie Bars – Sally’s Baking) and explore this collection of sweet ideas (8 Salted Caramel Recipes – Desserts) to keep the caramel creativity flowing.

Salted Caramel Tart

A decadent salted caramel tart with a crisp buttery shortcrust, lush caramel filling, and a sprinkle of toasted pecans and sea salt.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Dessert, Sweet

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the salted caramel

• 1 cup granulated sugar Use a medium saucepan for melting.
• 6 tablespoons unsalted butter At room temperature, cut into pieces.
• 1/2 cup heavy cream At room temperature.
• 1/2 teaspoon sea salt Plus extra for garnish.

For the crust

• 1 cup all-purpose flour
• 1/2 cup powdered sugar
• 1/4 teaspoon baking powder
• 1/2 cup unsalted butter Chilled and diced.
• 1 teaspoon pure vanilla extract
• 2 tablespoons cold water To help the dough come together.

For assembly and serving

• 1/4 cup chopped pecans Toasted.
• whipped cream For serving.
• extra sea salt For garnish.

Method

 

Prepare the salted caramel

1. Place granulated sugar in a medium saucepan over medium heat. Stir constantly with a heat-resistant spatula.
2. Once melted into an amber liquid, add the room-temperature butter and stir until fully incorporated.
3. Remove from heat and slowly drizzle in the room-temperature heavy cream while stirring. Return to heat and let boil for about 1 minute.
4. Remove from heat, stir in the sea salt, and let cool slightly before transferring to a heatproof jar to cool completely.

Make the crust

1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together flour, powdered sugar, and baking powder.
3. Cut chilled diced butter into the dry mix until it resembles coarse crumbs.
4. Stir in the vanilla and cold water just until the dough comes together. Avoid overworking.
5. Press the dough into a 9-inch tart pan with removable bottom and prick the base with a fork.
6. Bake for about 15 minutes or until lightly golden. Allow to cool completely.

Assemble the tart

1. Once the crust is cool, pour the cooled salted caramel into the shell and smooth the top.
2. Sprinkle toasted pecans and a light pinch of extra sea salt over the caramel.
3. Refrigerate for at least 30 minutes to set.
4. Slice, top with whipped cream, and garnish with sea salt just before serving.

Notes

Can make the caramel ahead and swap nuts for different variations. Store in the fridge in an airtight container for 4-5 days or freeze individual slices for up to 1 month.