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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.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour
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.