Salted Caramel Tarts
The sweet and savory combo of buttery caramel and sea salt in this tart can’t be beat. A simple pat-in-the-pan short crust that’s more like a cookie than a pastry holds the ooey-gooey filling.
FOR THE SHELLS—
FOR THE CARAMEL—
This dessert can be prepared a day or two ahead. Just cover the tarts with plastic wrap and store in a cool, dry place
Preheat oven to 375°.
Whisk together flour, 1 Tbsp. sugar, and the table salt in a small bowl. Add the 2 Tbsp. butter. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse meal; stir in egg yolk. Knead lightly until dough comes together.
Divide dough in half. On a well-floured surface, roll each half into a 5-inch circle. Place circles of dough into separate 3-inch tart pans with removable bottoms. Press dough against sides of the pans. Trim away and discard excess dough. Chill shells until firm, 5 minutes. Bake pastry shells 15 minutes; cool.
Place 1/4 cup sugar, water, and corn syrup in a small skillet over medium heat. Swirl pan lightly to mix. Simmer mixture until it turns the color of iced tea, about 5 minutes. Remove caramel from heat; stir in the 1 Tbsp. butter. Add cream; stir until caramel is smooth. Add cashews; pour caramel filling evenly into baked tart shells. Allow tarts to cool completely.
Garnish each tart with sea salt and chocolate shavings.
After mixing the pastry dough, divide it into two portions. Carefully roll each portion into a disk.
Pour the cashew-caramel mixture into the pastry shells. Let tarts cool before sprinkling with coarse salt.
% Daily Value*
Total Fat 33g 50%
Saturated Fat 16g 80%
Cholesterol 168mg 56%
Sodium 315mg 13%
Carbs 47g 15%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.