These Mini Salted Caramel Tartlets are a decadent yet manageable treat, combining buttery shortcrust pastry with a luscious homemade salted caramel filling.
Rich in fiber from whole ingredients and providing moderate protein from eggs and cream, they balance indulgence with nutritional value.
Perfect for entertaining or a sweet everyday snack, they’re easy to prepare and satisfying to enjoy.
Salted Caramel Tartlets
Equipment
- 1 Medium food processor
- 1 Rolling pin
- 1 Set of mini tartlet pans (approx. 7 cm / 2.75 inch)
- 1 baking tray
- 1 mixing bowl
- 1 Medium heavy-bottomed saucepan
- 1 heatproof spatula
- 1 Pastry brush (optional)
- 1 Cookie cutter (slightly larger than tartlet pans)
- Baking weights, dried beans, or rice
Ingredients
For the Tartlet Shells
- 250 g plain/all-purpose flour
- 50 g icing sugar
- 1 pinch fine table salt
- 120 g unsalted butter very cold and cubed
- 1 large egg
For the Salted Caramel Filling
- 250 g caster sugar or fine white sugar
- 30 ml water
- 150 ml heavy/thickened cream room temperature or lukewarm
- 60 g unsalted butter room temperature
- 1 tsp flaky sea salt plus extra for garnish
- ½ tsp vanilla paste optional
Instructions
- Tartlet Shells: Start by combining the sifted plain flour, icing sugar, and a pinch of salt in a medium bowl or the bowl of your food processor. Add the cold, cubed butter and pulse or mix until the mixture resembles fine crumbs. Gradually add the egg and gently bring the mixture together into a rough dough. Shape it into a ball, place between two sheets of baking paper, and roll out to about 3–4 mm (1/8 inch) thickness. Chill in the refrigerator for at least one hour to firm up the dough.
- Shaping the Tartlets: Remove the chilled dough from the fridge and peel off the top sheet of baking paper. Using a round cookie cutter slightly larger than your tartlet pans, cut out disks of dough. Gently press each disk into the pans, ensuring the sides and bottoms are flush with the edges. Place the filled pans back into the fridge for another hour or overnight to maintain structure. Re-roll any leftover dough after chilling to make additional tart shells.
- Baking the Shells: Preheat your oven to 160°C (325°F). Prick the base of each tartlet shell lightly with a fork to prevent bubbling. Line the shells with crumpled baking paper and fill with baking weights, dried beans, or rice.Bake for 15 minutes, then carefully remove the weights and paper and continue baking for another 12–15 minutes, or until the crusts are dry to the touch and the edges are lightly golden. Allow them to cool completely on a wire rack.
- Making the Salted Caramel: Combine the caster sugar and water in a medium heavy-bottomed saucepan over low heat. Stir briefly to distribute the sugar, then leave it undisturbed to melt and gradually turn a golden amber color, about 5–10 minutes. Remove from heat and carefully pour in the lukewarm cream, stirring continuously as the mixture bubbles vigorously. Return to low heat if needed, and stir until smooth and glossy. Add the butter in small pieces, stirring until fully incorporated, then fold in the sea salt and optional vanilla paste.
- Assembling the Tartlets: Transfer the cooled caramel into a jug or piping bag for easier handling. Pour the filling evenly into each pre-baked tart shell, gently tapping the tray to release any air bubbles. Place the tartlets in the refrigerator for at least 1–2 hours, or overnight, to allow the caramel to set. Just before serving, sprinkle each tartlet lightly with extra flaky sea salt to enhance the sweet-salty balance.
Notes
- Weighing ingredients ensures consistent results and precise baking.
- Small crumbs in the pastry create a tender shell with slight flakiness; avoid overmixing.
- Chill the dough before rolling to make it easier to handle and prevent shrinking.
- Use a cookie cutter slightly larger than your tartlet pans for a perfect fit.
- Heat the sugar slowly and leave it undisturbed to achieve a smooth caramel without crystallization.
- Warm the cream before adding to the sugar to avoid splattering and ensure a silky texture.
- Tap filled tartlets gently to release air bubbles and achieve an even caramel layer.
- Extra flaky sea salt enhances the flavor contrast and adds a professional touch.
Chef’s Secrets: Tips For Perfect Tartlets
Achieving flawless tartlets is all about attention to detail.
Start with cold, cubed butter for the crust, mixing it until the texture resembles sand—this ensures a tender, slightly crisp shell.
Chilling the dough before rolling prevents shrinkage and makes shaping easier.
When making caramel, patience is key: let the sugar melt slowly, avoid stirring too early, and always warm your cream to prevent splashes.
Finally, tap the filled tartlets gently to remove trapped air, ensuring a smooth, level caramel surface.
These small techniques elevate your tartlets from good to exceptional.
Serving Suggestions: Elegant Presentation Ideas
These mini salted caramel tartlets are perfect for dessert tables, holiday gatherings, or an afternoon treat.
Serve them chilled with a dusting of cocoa or a light drizzle of melted dark chocolate for a luxurious touch.
Pairing them with freshly brewed coffee, tea, or even a glass of lightly sweetened milk complements their rich caramel flavor.
For a playful twist, top some tartlets with crushed nuts, chocolate shavings, or a few fresh berries.
Their bite-sized nature makes them ideal for sharing at parties or enjoying as a guilt-free, portion-controlled indulgence.
Storage Tips: Keep Tartlets Fresh Longer
To preserve the crispness of the shells and the smoothness of the caramel, store the tartlets in an airtight container in the refrigerator for up to 4–5 days.
Avoid stacking them to prevent smudging or breaking the delicate caramel tops.
If you need to store longer, the unbaked shells can be frozen for up to a month; bake them directly from frozen and allow them to cool before filling.
Before serving, bring refrigerated tartlets to room temperature for 10–15 minutes for the best texture and flavor.
Frequently Asked Questions
1. Can I use store-bought tartlet shells?
Yes! Pre-made tartlet shells can save time. Just ensure they are fully baked and cooled before adding the caramel filling.
Homemade shells, however, provide better texture and a buttery flavor that elevates the tartlets.
2. How do I prevent caramel from crystallizing?
Avoid stirring the sugar while it’s melting. Use room-temperature or slightly warm cream when adding it to the melted sugar, and mix gently.
A pinch of corn syrup can also help prevent crystallization if needed.
3. Can I make the caramel ahead of time?
Absolutely. The caramel can be prepared a day in advance. Store it in an airtight container at room temperature or lightly warm it before filling the tartlets for smooth pouring.
4. Can I use different types of salt?
Flaky sea salt is ideal because it adds texture and a subtle crunch.
Fine table salt can be used in the caramel, but for topping, the flakes provide a more noticeable sweet-salty contrast.
5. Are these tartlets freezer-friendly?
You can freeze unbaked tartlet shells for up to a month.
Baked and filled tartlets can also be frozen, but it’s best to thaw them in the fridge and consume within a week for optimal texture and flavor.
Avoid freezing with the flaky salt topping—it’s best added fresh after thawing.
