Simple Caramel Tart 

This recipe makes a caramel tart that is so delicious and super easy to make. The tart is made with a thin buttery shortcrust pastry layer and is topped with a thin layer of caramel which complements the pastry well and together create a simple and delightful dessert.

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. 

This caramel tart recipe was developed to ensure that the tart only has a thin layer of shortcrust pastry and caramel. 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. 

Ingredients to Make Caramel Tart

For the full list of ingredients and measurements, scroll to the recipe card below.

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 Pastry

Add the dry ingredients to a bowl

For the sweet pastry, start off by sifting the plain flour, icing sugar and salt into a mixing bowl.

Add in the butter and combine with the dry ingredients

Next, add in the cubed butter and use your fingers to rub the butter into the mixture until it resembles breadcrumbs. It is fine to leave some larger pieces in the mixture. You can also use a food processor for this step.

Add in the wet ingredients and form a dough

Add in the vanilla extract and milk then use a spoon to mix the ingredients together to form a dough. When a dough has formed, use your hands to bring the dough together into a ball.

Refrigerate the dough

Shape the dough into a disc and then wrap in cling film or plastic wrap and place it in the fridge for 1 hour.

Grease the tart tin

While the pastry is in the fridge, grease a loose bottom tart tin which measures approximately 25cm in diameter and set aside. 

Add the pastry dough to the tin

Remove the pastry dough from the fridge and add it to the greased tart tin. Use your fingers to push the pastry outwards to cover the bottom surface of the tin. You may find it easier to begin rolling out the pastry dough then adding it to the tin and using your fingers to ensure it is even, snug and tight in the tin.

Prick the pastry

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 180^oC.

Bake the Pastry

Bake for about 20 - 25 minutes or until the pastry is lightly golden in colour. Remove from the oven and allow to cool while you make the caramel layer.

Make the Caramel

Add all the caramel ingredients to a pan

To a small heavy duty saucepan, add the condensed milk, butter and light brown sugar then place the saucepan over a low heat. You need to keep the heat low to avoid the mixture going grainy or burning.

Bring the caramel to a boil

Stir continuous and bring the caramel to a boil which may take around 8 - 10 minutes. You'll need to see bubbles across the whole pan, not just the sides. Once the mixture is bubbly continue to stir for another 2 minutes then remove the saucepan from the heat.

Pour the caramel onto the baked pastry case

Pour the caramel onto the pastry and use a palette knife or spoon to spread the caramel evenly on the pastry.

Add the chocolate sprinkles

After 5 minutes, sprinkle with chocolate sprinkles and allow to set at room temperature for 1 hour before cutting.

Recipe Tips

• When making this caramel tart recipe, I use a 25cm fluted tart tin with a loose bottom. 
• 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.

Storage

Store the caramel tart in an airtight container and store at room temperature. The tart can last up to 2 days at room temperature and 4 days in the fridge. Bring to room temperature if serving from the fridge.

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.

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