Salted Caramel Tart

Introduction

A Salted Caramel Tart is the ultimate dessert for lovers of rich, buttery caramel met with a whisper of sea salt, all encased in a crisp tart shell. Its appeal lies in the irresistible harmony of sweet and salty flavors, paired with a decadent, creamy texture that’s guaranteed to impress guests or satisfy the most discerning sweet tooth.

This show-stopping treat transforms simple pantry staples into an elegant finale worthy of any special occasion while remaining accessible for the home baker.

Why Salted Caramel Tart is a Showstopper

The Salted Caramel Tart grabs attention with its shiny caramel surface, delicate pastry, and that little sprinkle of flaky salt. What makes this tart unique is how the deeply flavored caramel filling, with hints of toasted sugar, contrasts beautifully with the light, crisp base. Even better, it’s surprisingly simple to prepare—a recipe that rewards a little time in the kitchen with maximum drama on your dessert table.

The Easiest Way to Prepare Your Tart Shell

Begin with a classic, buttery tart shell for a crisp contrast to the luscious caramel filling. Use cold, cubed butter, and gently combine it with flour, powdered sugar, and a pinch of salt until crumbly. Add just enough cold water to bring it together without overmixing. Roll the dough out between two sheets of Reynolds Kitchens Brown Parchment Paper Roll for a mess-free, non-stick surface.

Line your tart pan, prick the base with a fork, and blind-bake with pie weights for that perfect texture. Let it cool thoroughly before filling.

Making Silky Salted Caramel Filling

Caramel may sound intimidating, but a few tips ensure success. Cook sugar with a splash of water over medium heat until it’s a golden amber. Swirl—don’t stir—the pan for even caramelization. Carefully whisk in warm cream and cold butter for irresistible silkiness. Add just enough sea salt to balance the sweetness, tasting as you go.

If you want velvety smooth caramel, blitz the finished mixture briefly in a Ninja BL610 Professional 72 Oz Countertop Blender, Black. Pour the filling into the cooled tart shell and chill until set.

Finishing Touches and Presentation Tips

Once set, sprinkle a flaky sea salt over the caramel for extra flavor and visual flair. Carefully slice with a sharp knife dipped in hot water for clean edges. Serve on a sturdy surface protected by a disposable Pureegg Plastic Table Cloth Disposable 10 Pack, White if bringing to a party.

Transport leftovers or individual slices in airtight Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup) to keep the tart fresh and the caramel delectably soft.

Serving Suggestions

Serve your Salted Caramel Tart chilled or at room temperature, either as-is or with a complimentary scoop of vanilla ice cream. Dress it up with a scattering of toasted nuts or a drizzle of melted chocolate. A dusting of cocoa powder adds depth, while fresh berries on the side cut through the richness.

Nutritional Information and Serving Size

This recipe yields about 10–12 slices. Each serving contains approximately 370 calories, depending on crust thickness and cream content. Salted Caramel Tart is undeniably an indulgence—best enjoyed as the highlight of a special celebration or festive table.

Salted Caramel Tart (Recap)

This Salted Caramel Tart is all about bold flavor and elegant presentation, pairing a crisp shell with an ultra-smooth, salty-sweet filling for a memorable, crowd-pleasing dessert that’s easier to make than it looks.

Instructions

1. Preheat oven to 350°F (175°C). Line your rolling area with Reynolds Kitchens Brown Parchment Paper Roll for easy clean-up and nonstick rolling. In a bowl, mix flour, powdered sugar, and salt. Cut in the cold butter until the mixture is coarse and sandy.
2. Add egg yolk and 1 tablespoon cold water; mix gently, adding more water just until dough forms. Pat into a disk, wrap, and chill for 20 minutes.
3. Roll out dough between two parchment sheets to fit a 9-inch tart pan. Press into the pan and trim edges. Prick base with a fork, line with parchment, and fill with pie weights. Bake 15 minutes, remove weights, and bake 8–10 minutes more until pale golden. Cool completely.
4. Meanwhile, prepare the caramel. In a medium saucepan over medium heat, combine sugar and water. Without stirring, cook until it turns a deep amber color (carefully swirling for even coloring).
5. Remove from heat. Whisk in butter until melted. Carefully pour in the warm cream (it will bubble!), then whisk until smooth. Stir in vanilla and sea salt. For extra-smooth caramel, briefly blend in the Ninja BL610 Professional 72 Oz Countertop Blender, Black.
6. Pour caramel into cooled tart shell. Chill at least 3 hours or until set.
7. Before serving, sprinkle with more flaky salt. Slice with a hot, clean knife for neat portions. Store leftovers in Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup) for up to three days.

Cook and Prep Times

Prep Time: 25 minutes (+ 20 minutes chilling dough)
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes (including chilling and cooling)