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    Home » Recipes » Sweet Treats » Caramel & Toffee

    Simple Caramel Tart 

    Published: June 9, 2023 by Andrea · This post may contain affiliate links. Please read the disclosures and disclaimers page for details.

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    This recipe makes a delicious caramel tart that is so easy to make. The tart is made with a buttery shortcrust pastry which gives the tart a lovely crisp base. The pastry is topped with a thin layer of caramel which complements the pastry for a simple and delightful dessert.

    Caramel Tart

    This caramel tart is very similar to the tart that was served at school when I was much younger. I remember always being super excited on days when I knew caramel tart was on the menu. It was sometimes served with custard but I always asked for it without as I preferred it that way. 

    I developed this recipe to ensure the shortcrust pastry and caramel layer are thin to avoid too much of either. I find this makes the caramel tart much more delicious and enjoyable. 

    If you’re looking for a sweet after dinner treat that doesn’t require too much effort and you love caramel then you will love this caramel tart. 

    Caramel Tart

    Ingredients to Make Caramel Tart

    Pastry Layer Ingredients

    • Flour – I use plain flour also known as all purpose.
    • Salt – use sea salt or regular table salt.
    • Sugar – to get a smoother pastry I use icing sugar.
    • Butter – use unsalted cold butter for the pastry.
    • Vanilla extract – you can also use vanilla bean paste.
    • Milk – use any milk.

    Caramel Layer Ingredients

    • Condensed milk – canned sweetened whole milk.
    • Butter – use soft unsalted butter. Remove from the fridge in advance.
    • Sugar – for this caramel, I use soft brown sugar.
    • Chocolate sprinkles – this is optional.

    How to Make Caramel Tart

    Make the sweetened pastry

    1. For the sweet pastry, sift the plain flour, icing sugar and salt into a mixing bowl. Add the butter and use your fingers to rub the butter into the mixture until it resembles breadcrumbs. Add the vanilla extract and milk and use a spoon to mix the ingredients and help the dough form. Once the mixture begins to come together, use your hands to form a smooth dough. Shape the dough into a disc and then wrap in cling film and refrigerate for 1 hour. While the pastry is in the refrigerator, grease a loose bottom tart tin which measures approximately 24cm in diameter and set aside. 

    How to Make Sweet Shortcrust Pastry?

    2. Remove the dough from the fridge and add the dough to the greased tart tin to line the tin with the pastry. Press the pastry into tin also concentrating on the corners and use your fingers to ensure that the pastry is pushed tight and snug into the tin. You can also roll out the pastry to fit the tin if you prefer. Prick the base of the pastry case all over with a fork and refrigerate the pastry in the tin while you preheat the oven to gas mark 4/350oF/180oC.

    Line tin with pastry

    Bake the Pastry

    3. Place the tart tin on a baking tray. Bake for about 20 - 25 minutes or until the pastry is lightly golden in colour. Remove from the oven and leave to cool while you make the caramel topping.

    Bake Shortcrust pastry

    Make the Caramel

    4. Add the condensed milk, butter and light brown sugar to a small heavy-duty saucepan then place the saucepan over a low - medium heat. Stir continuous and bring the caramel to a boil. Once the caramel begins to bubble, stir for another 2 minutes then remove the saucepan from the heat immediately. Pour the hot caramel onto the pastry. Use a palette knife or spoon to spread the caramel evenly on the pastry. After 5 minutes, sprinkle with chocolate sprinkles and allow to set at room temperature for 1 hour before cutting.

    How to Make Caramel

    Recipe Tips

    • I use a 24.5cm fluted tart tin with a loose bottom. Ideally, use a tin between 23cm and 25cm. 
    • If you don't want to make the caramel yourself then you can buy Carnation tinned caramel.
    • The caramel on the tart will become firmer by the following day.
    • If you would prefer a thicker caramel layer then use: 1 tin of condensed milk (397g), 100g unsalted butter and 100g soft brown sugar.
    • When stirring the caramel, be careful to avoid any splashes as the caramel will be very hot.
    • When making the caramel, ensure you continue to stir throughout to avoid the caramel burning.
    • Do not overcook the caramel as the caramel will set too hard when it cools.

    Nutrition

    Nutrition based on 1 serving - Calories: 358kcal | Fat: 17.8g | Saturates: 11.1g | Carbs: 44.3g | Sugar: 27.0g | Fibre: 0.8g | Protein: 4.6g | Salt: 0.23g.

    Storage

    Store the caramel tart in an airtight container and store at room temperature. Around day 2 the caramel will become firmer. The tart can last up to 4 days but is best when consumed within 2 days.

    Caramel Tart

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    Caramel Tart
    Print Pin Recipe

    Simple Caramel Tart

    This recipe makes a delicious caramel tart that is so easy to make. The tart is made with a buttery shortcrust pastry which gives the tart a lovely crisp base. The pastry is topped with a thin layer of caramel which complements the pastry for a simple and delightful dessert.
    Prep Time10 minutes mins
    Cook Time30 minutes mins
    Total Time2 hours hrs
    Yield: 8 servings
    Calories: 358kcal

    Ingredients

    For the Pastry

    • 200g plain flour
    • ¼ teaspoon salt
    • 50g icing sugar
    • 100g unsalted butter cold and cubed
    • 1 teaspoon vanilla extract
    • 25ml milk

    For the Caramel Layer

    • 200ml condensed milk ½ a tin
    • 50g unsalted butter very soft
    • 50g soft brown sugar

    Instructions

    • Make the sweetened pastry
      For the sweet pastry, sift the plain flour, icing sugar and salt into a mixing bowl. Add the butter and use your fingers to rub the butter into the mixture until it resembles breadcrumbs. Add the vanilla extract and milk and use a spoon to mix the ingredients together to help form a dough. Once the mixture begins to come together, use your hands to form a smooth dough. Shape the dough into a disc and then wrap in cling film and refrigerate for 1 hour. While the pastry is in the refrigerator, grease a loose bottom tart tin which measures approximately 24cm in diameter and set aside. 
    • Remove the dough from the fridge and add the dough to the greased tart tin to line the tin with the pastry. Press the pastry into tin also concentrating on the corners and use your fingers to ensure that the pastry is pushed tight and snug into the tin. You can also roll out the pastry to fit the tin if you prefer. Prick the base of the pastry case all over with a fork and refrigerate the pastry in the tin while you preheat the oven to gas mark 4/350oF/180oC.
    • Bake the Pastry
      Place the tart tin on a baking tray and bake for 20 - 25 minutes or until the pastry is lightly golden in colour. Remove from the oven and leave to cool while you make the caramel topping.
    • Make the Caramel
      Add the condensed milk, butter and light brown sugar to a small heavy-duty saucepan then place the saucepan over a low - medium heat. Stir continuous and bring the caramel to a boil. Once the caramel begins to bubble, stir for another 2 minutes then remove the saucepan from the heat immediately. Pour the hot caramel onto the pastry. Use a palette knife or spoon to spread the caramel evenly on the pastry. After 5 minutes, sprinkle with chocolate sprinkles and allow to set at room temperature for 1 hour before cutting.

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