If you are looking for a dessert that hits all the right notes of sweet, salty, crunchy, and creamy, then you are in for a real treat with this Salted Caramel Tart with Toasted Pecans and Whipped Cream Recipe. This dessert brings together a perfectly buttery crust, a luscious homemade salted caramel filling, crunchy toasted pecans, and a cloud of fresh whipped cream, creating a harmonious bite every time. Whether you want to impress guests or just indulge yourself, this tart will quickly become one of your most loved recipes.
Ingredients You’ll Need
These simple yet carefully chosen ingredients form the base of the magic behind this dessert. Each component plays a vital role in the flavor, texture, and appearance of the salted caramel tart, making it truly irresistible.
- Granulated sugar: Essential for creating the silky salted caramel that is the tart’s star attraction.
- Unsalted butter: Used both in the caramel and the crust for that rich, creamy texture without extra saltiness.
- Heavy cream: Adds luscious creaminess to the caramel and a velvety finish to the filling.
- Sea salt: A touch of salt enhances the sweetness and balances the caramel beautifully.
- All-purpose flour: Forms the sturdy base of the crust that holds everything together.
- Powdered sugar: Provides subtle sweetness and tenderness to the crust.
- Baking powder: Helps the crust stay light and flaky.
- Vanilla extract: Adds warmth and depth to the crust’s flavor.
- Cold water: Binds the dough without making it tough.
- Chopped toasted pecans: Introduce a toasty crunch that contrasts beautifully with the smooth caramel.
- Whipped cream: The perfect light and airy topping to complement the rich tart.
How to Make Salted Caramel Tart with Toasted Pecans and Whipped Cream Recipe
Step 1: Make the Salted Caramel
Start by melting the granulated sugar over medium heat, stirring constantly. The sugar will go through several stages—first clumping, then gradually melting into a thick amber liquid. It’s important to keep stirring to avoid burning. Once melted, add the butter in pieces and stir until fully combined and smooth.
Step 2: Add Cream and Salt
Slowly drizzle in the heavy cream, stirring constantly as the mixture bubbles up energetically. Let it boil for about a minute to fully incorporate the cream. Remove from heat and stir in the sea salt for that perfect balance of flavors. Let your caramel cool slightly before moving to the next step.
Step 3: Prepare the Tart Crust
Preheat your oven to 350°F (175°C). In a large bowl, combine the flour, powdered sugar, and baking powder. Cut the chilled diced butter into the dry ingredients using a pastry cutter or two knives until the mixture looks like coarse crumbs. This ensures a flaky, tender crust.
Step 4: Bring the Dough Together
Add vanilla extract and cold water to the crumb mixture and stir just until the dough starts to come together. Don’t overwork it, or the crust might become tough. Press the dough evenly into the bottom and sides of a 9-inch tart pan and prick the bottom with a fork to prevent bubbling.
Step 5: Bake and Cool the Crust
Bake the crust for about 15 minutes until it’s lightly golden. Allow it to cool completely before adding the filling; this way, the crust remains crisp and holds up well under the caramel.
Step 6: Assemble the Tart
Pour the cooled salted caramel over the baked crust, spreading it evenly. Scatter the toasted chopped pecans on top and add a pinch of extra sea salt for that final flavor kick. Chill the tart in the refrigerator for at least 30 minutes to let the caramel set perfectly.
Step 7: Serve with Whipped Cream
Just before serving, slice the tart and adorn each piece with a generous dollop of whipped cream and a sprinkle of sea salt. This extra layer of creaminess and salty-sweet harmony will have everyone asking for seconds.
How to Serve Salted Caramel Tart with Toasted Pecans and Whipped Cream Recipe
Garnishes
Enhance your tart with additional garnishes like a drizzle of melted chocolate, extra toasted pecans for crunch, or even a sprinkle of edible gold dust for special occasions. Fresh mint leaves also add a lovely pop of color and freshness.
Side Dishes
This tart pairs wonderfully with a simple fruit salad to add a burst of brightness or a cup of strong black coffee or rich espresso to cut through the sweetness and create a perfect dessert balance.
Creative Ways to Present
Try serving individual tartlets instead of one big tart for a charming look, or plate slices on elegant dessert plates with a thin caramel drizzle swirl underneath. Another fun idea is to serve alongside a scoop of vanilla bean ice cream for an extra indulgent treat.
Make Ahead and Storage
Storing Leftovers
Leftover tart should be stored covered in the refrigerator to maintain freshness and prevent the pecans from going stale. It will keep beautifully for up to 3 days while retaining its textures and flavors.
Freezing
You can freeze the tart after assembly, but before adding whipped cream. Wrap it tightly in plastic wrap and foil to prevent freezer burn. It will last up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating
Reheating is generally not recommended for this tart because the caramel and crust textures are best enjoyed cold or at room temperature. Let the tart sit out for 20 minutes after refrigeration if you prefer a less chilled experience.
FAQs
Can I use salted butter instead of unsalted?
Using salted butter can work, but it’s best to reduce or omit the added sea salt in the caramel and garnish to avoid an overly salty tart.
How do I toast pecans properly?
Toast pecans in a dry skillet over medium heat, stirring frequently for 3-5 minutes until fragrant and lightly browned. Let them cool before adding to the tart to maintain crunch.
Can I make the crust gluten-free?
Yes, substitute all-purpose flour with a gluten-free baking blend designed for pastries. Keep an eye on the dough consistency and adjust water as needed.
What kind of whipped cream works best?
Freshly whipped cream made from heavy cream and a touch of powdered sugar and vanilla tastes best. Store-bought whipped toppings won’t give you the same fluffy texture or flavor.
Is it necessary to prick the crust before baking?
Pricking the crust with a fork prevents air bubbles and ensures an even, flat base for the caramel, helping avoid cracks or puffing.
Final Thoughts
There’s something truly special about the comforting combination of salted caramel, crunchy pecans, and fluffy whipped cream in this tart. I encourage you to try this Salted Caramel Tart with Toasted Pecans and Whipped Cream Recipe and experience a dessert that feels both luxurious and homemade. It’s sure to bring smiles to every table and may just become your new favorite indulgence.
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Salted Caramel Tart with Toasted Pecans and Whipped Cream Recipe
- Prep Time: 0h 40m
- Cook Time: 0h 30m
- Total Time: 1h 10m
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in this luscious Salted Caramel Dessert featuring a buttery, flaky crust topped with rich, homemade salted caramel and toasted pecans. Finished with a dollop of whipped cream and a sprinkle of sea salt, this tart is the perfect balance of sweet and salty, ideal for special occasions or a decadent treat.
Ingredients
Salted Caramel
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, at room temperature, cut into pieces
- 1/2 cup heavy cream, at room temperature
- 1/2 teaspoon sea salt
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
Topping
- 1/4 cup chopped pecans, toasted
- Whipped cream, for serving
- Extra sea salt, for garnish
Instructions
- Make the Salted Caramel: Heat the granulated sugar in a medium saucepan over medium heat, stirring constantly with a heat-resistant spatula. The sugar will clump before melting into a thick amber liquid. Avoid burning it.
- Add Butter: Once sugar is melted, add diced butter cautiously as it bubbles vigorously. Stir until fully melted and incorporated.
- Incorporate Heavy Cream: Slowly drizzle in the heavy cream while stirring. Allow mixture to boil for about 1 minute; it will rise during boiling.
- Finish Caramel: Remove from heat and stir in sea salt. Let cool slightly, then transfer to a jar or heatproof container to cool completely.
- Prepare Crust Ingredients: Preheat oven to 350°F (175°C). In a large bowl, combine flour, powdered sugar, and baking powder. Cut chilled butter into the dry mix using a pastry cutter or two knives until coarse crumbs form.
- Form Dough: Add vanilla extract and cold water, stirring just until the dough starts to come together.
- Shape Crust: Press the dough into a 9-inch tart pan with removable bottom, covering bottom and sides evenly. Prick crust all over with a fork.
- Prebake Crust: Bake for about 15 minutes or until lightly golden. Remove from oven and cool completely.
- Assemble Tart: Pour cooled salted caramel over crust. Sprinkle chopped toasted pecans and a pinch of extra sea salt on top.
- Chill Tart: Refrigerate for at least 30 minutes to allow the caramel to set firmly.
- Serve: Slice tart, top with whipped cream, and garnish with additional sea salt for an exquisite finish.
Notes
- Be cautious when melting sugar, as it can burn easily.
- Use room temperature butter and cream for a smoother caramel.
- Prebaking crust prevents sogginess when adding the caramel.
- To toast pecans, spread on a baking sheet and bake at 350°F for about 5-7 minutes until fragrant.
- Refrigerate tart properly to allow caramel to firm up for clean slices.
