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
Scale
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.
