Best 13 Caramel Tarts Recipes

MINI CARAMEL APPLE TARTS (TARTE TATIN) RECIPE BY TASTY

Steps:

• To begin, peel, halve, and core your apples (melon ballers make a good tool for coring halved apples). You'll need one apple for every two tarts.
• In a medium sauce pan, about 3 quarts (1 liter), slowly heat sugar. You'll want to stir frequently until it dissolves into a brown syrup. Melt 1 tablespoon of butter into the sugar, stirring frequently. Add a dash of salt and the juice from ½ lemon.
• Lower the heat as low as it will go and add your apple halves. Toss to coat with caramel and let simmer 5-10 minutes until tender, flipping once.
• Cut puff pastry into circles to fit just within the top of your muffin tin.
• Place apple halves curve-side down in a large muffin tin. Pour remaining caramel over each apple half. Top with a circle of puff pastry to fit just inside the muffin tin.
• Bake 14-20 minutes at 450°F (230°C). Invert muffin pan onto baking sheet immediately. Serve with vanilla ice cream.
• Enjoy!

PEAR TARTS WITH CARAMEL SAUCE

Steps:

• To make the almond cream: In the bowl of an electric mixer or with a wooden spoon, beat the butter and sugar together until light and fluffy. Add the egg yolks, beat in well, and add the Amaretto. Stir in the ground almonds and flour until evenly mixed. The mixture should be the consistency of a thick paste.
• To make the caramel sauce: In a small sauce pan, combine the brown sugar, butter and cream. Bring the mixture to a boil and boil vigorously for 2 minutes, remove from the heat. Cover and keep warm at the back of the stove.
• To make the tarts: Preheat the oven to 400 degrees. On a lightly floured surface, roll out the pastry to a 1/8 inch thickness and, using a plate or cardboard circle as a template, use a very sharp knife to cut four 7 inch circles. Spread a circle of almond cream in the center of each, leaving a 1inch border. Fan the sliced pears out from the center of each tart, completely covering the almond cream but still leaving the border. Beat the egg yolk lightly with a fork and brush the border of the pastry with it (try not to let any yolk dribble down onto the cut edges of the pastry, otherwise it will not rise as high). Bake the tarts for about 20 minutes, until the edges are golden and the pastry is baked through. Remove from the oven and allow to cool for 5 minutes Place a sprig of mint in the center of each tart and sprinkle it with a little confectioners sugar. Serve warm, drizzled with the warm caramel sauce.

CHOCOLATE CARAMEL TARTS

Steps:

• Make the tart dough: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and confectioners' sugar until combined, about 1 minute. Add egg yolk and vanilla, and beat until smooth. Sift in flour and cocoa powder, and beat on low speed until just combined. Scrape the dough onto a sheet of plastic wrap, and form it into a disk; wrap well. Chill until firm, at least 1 hour and up to 3 days.
• Preheat oven to 325 degrees. Between two sheets of lightly floured parchment paper, roll the tart dough into an 18-by-12-inch rectangle, 3/16 inch thick. Using a 2 3/4-inch round cutter, cut out 24 rounds of dough, and press them into 2 1/4-inch tart pans, trimming away any excess dough. Chill the tart shells in the refrigerator for 20 minutes.
• Line each tart shell with a piece of parchment paper, and fill with raw rice or dried lentils. Bake for 15 minutes. Remove the parchment paper and its contents, and bake until the pastry looks dry and set, 5 to 10 minutes. Transfer pans to a wire rack to cool. (The tart shells can be made up to 8 hours ahead.)
• Make the filling: Place 1/2 cup water in a large saucepan. Add sugar and corn syrup, and cook mixture over medium-high heat, swirling the pan occasionally, until it becomes a dark-amber caramel, about 10 minutes. Carefully whisk in butter, cream, creme fraiche, and a pinch of salt (the mixture will bubble up), whisking until smooth. (The caramel can be made up to 5 days ahead and refrigerated in a covered container.) Carefully transfer caramel to a glass measuring cup. Divide caramel among tart shells while still warm (or reheat caramel over low heat until it is pourable), and let stand until the caramel is set, at least 45 minutes.
• Make the ganache glaze: Place the chocolate in a heatproof bowl. In a small saucepan, bring cream to a boil. Pour the hot cream over the chocolate, and let stand for 2 minutes, then stir with a rubber spatula until smooth. Pour some of the glaze over each of the tarts while still warm. Let the glaze set at room temperature for at least 2 hours before serving.

CARAMEL PECAN TARTS

Steps:

• Heat oven to 350°F. In medium bowl, mix flour, 1/2 cup butter and the powdered sugar. Divide dough into 24 equal pieces. Press each piece in bottom and up side of small muffin cup, 1 3/4x1 inch, ungreased or lined with foil or paper baking cups.
• In medium bowl, mix remaining Tart ingredients. Spoon slightly less than 1 tablespoon mixture into each cup.
• Bake about 20 minutes or until filling is set and crust is light brown. Cool slightly; loosen from cups with tip of knife. Remove from pan to wire rack. Cool completely, about 1 hour.
• In 1-quart saucepan, heat caramels and milk over low heat, stirring constantly, until melted and smooth. Spoon topping onto cooled tarts.

CHOCOLATE CARAMEL TARTS

Steps:

• Chocolate tart dough: In bowl of electric mixer fitted with paddle attachment, cream butter and confectioners' sugar until combined, about 1 minute. Add egg yolk and vanilla and beat until smooth. Sift in flour and cocoa powder and beat on low speed until just combined. Scrape dough onto a sheet of plastic wrap and form it into a disk. Wrap and chill until firm, about 1 hour, or up to 3 days.
• Preheat oven to 325 degrees F. On lightly floured surface, roll tart dough to an 18 by 12-inch rectangle, 3/16-inch thick. Using a 2 1/2-inch round cutter, cut out 24 rounds of dough and press them into mini muffin tins or 2-inch tart pans, trimming away any excess dough. Prick the dough all over with a fork. Chill tart shells for 20 minutes.
• Line the tart shells with foil and fill with dried beans, rice, or pie weights. Bake for 15 minutes. Remove foil and weights and bake for 5 to 10 minutes longer, or until pastry looks dry and set. Transfer to a wire rack to cool. (The tart shells can be made 8 hours ahead.)
• Caramel filling: Place 1/2 cup water in a large saucepan. Add sugar and corn syrup and cook mixture over medium-high heat, swirling the pan occasionally until you have a dark amber caramel, about 10 minutes. Carefully whisk in butter, cream, and creme fraiche (mixture will hiss and bubble up), whisking until smooth. (Caramel can be made up to 5 days ahead and refrigerated, then warmed over low heat or microwaved before pouring into tart shells.)
• Divide caramel while still warm among cooled tart shells and let sit until caramel is set, at least 45 minutes.
• Chocolate ganache glaze: In saucepan, bring cream to a boil. Place chopped chocolate in a bowl. Pour hot cream over chocolate and let sit for 2 minutes, then whisk until smooth. Pour some of the still-warm glaze over each tart. Let glaze set at room temperature for at least 2 hours before serving. Sprinkle with salt, if desired, just before serving.

EGG CUSTARD TARTS WITH BANANAS AND CARAMEL

Steps:

• Preheat the oven to 400 degrees F. Grease a 12-portion nonstick muffin tin with melted butter.
• Cut circles out of the pie crusts using a 3 1/2-inch plain cutter and transfer them to the cups of the muffin tin. Press the dough evenly into the edges of each muffin cup, lining the sides. Whisk the milk, confectioners' sugar, egg yolks and egg together in a large glass measuring cup until smooth.
• Carefully pour the milk-sugar mixture into each crust, leaving 1/8 inch at the top. Bake in the center of the oven until the pastry begins to brown, the filling is set but still jiggles, and a toothpick inserted into the center of a tart comes out clean, 12 to 15 minutes. Cool in the pan for 10 minutes before removing.
• Meanwhile, combine the brown sugar with 2 tablespoons water in a small saucepan over medium heat and stir until completely melted. Stir in the butter and cinnamon until melted and smooth. Remove from the heat and cool.
• To serve, arrange about 5 banana slices on top of each tart, overlapping them in a flower petal pattern. Serve the tarts immediately with caramel sauce drizzled over the top.

CHINESE - EGG CUSTARD TARTS WITH BANANAS & CARAMEL

Steps:

• 1. Preheat the oven to 400 degrees F.
• 2. Grease a 12-portion nonstick muffin tin with melted butter.
• 3. Cut circles out of the pie crusts using a 3 1/2-inch plain cutter and transfer them to the cups of the muffin tin.
• 4. Press the dough evenly into the edges of each muffin cup, lining the sides.
• 5. Whisk the milk, confectioners' sugar, egg yolks and egg together in a large glass measuring cup until smooth.
• 6. Carefully pour the milk-sugar mixture into each crust, leaving 1/8 inch at the top.
• 7. Bake in the center of the oven until the pastry begins to brown, the filling is set but still jiggles, and a toothpick inserted into the center of a tart comes out clean, 12 to 15 minutes.
• 8. Cool in the pan for 10 minutes before removing.
• 9. Meanwhile, combine the brown sugar with 2 tablespoons water in a small saucepan over medium heat and stir until completely melted.
• 10. Stir in the butter and cinnamon until melted and smooth. Remove from the heat and cool.
• 11. To serve, arrange about 5 banana slices on top of each tart, overlapping them in a flower petal pattern.
• 12. Serve the tarts immediately with caramel sauce drizzled over the top.

CHOCOLATE CARAMEL COCONUT TARTS

Steps:

• Place 24 frozen tart shells on baking sheets. Let tart shells come to room temperature while you are preparing filling.
• In a double boiler, add chocolate chips, marshmallows and ½ cup evaporated milk. Heat, stirring frequently, until mixture is smooth, about 10 minutes.
• At the same time, pour ½ cup evaporated milk, coconut milk and corn syrup into a small saucepan and place over lowest heat setting. Do not set any higher! Preheat oven to 375°F.
• In a large bowl, beat the eggs with a hand blender. Very slowly, beat in the barely-warm evaporated milk and coconut milk mixture. Slowly drizzle in chocolate mixture while beating on low speed. When mixed, stir in toasted sliced almonds and 1 cup shredded coconut.
• Fill each tart almost to the top with chocolate mixture. Put ½ a caramel on top of each filled tart. Bake for 15 - 18 minutes, until shells are lightly browned. Immediately sprinkle each tart with 1 teaspoon coconut (optional).
• Let cool for 10 to 15 minutes before handling. Serve warm if possible.

CARAMEL PECAN TARTS

Steps:

• Heat oven to 350 degrees F.
• In a medium bowl, mix flour, 1/2 cup butter and the powdered sugar. Divide dough into 24 equal pieces. Press each piece in bottom and up the side of small muffin cups, or lined with foil or paper baking cups.
• In a medium bowl, mix remaining Tart ingredients. Spoon slightly less than 1 tablespoon mixture into each cup.
• Bake for about 20 minutes or until filling is set and crust is light brown.
• Cool slightly; loosen from cups with tip of knife. Remove from pan to wire rack. Cool completely, about 1 hour.
• In a 1-quart saucepan, heat caramels and milk over low heat, stirring constantly, until melted and smooth.
• Spoon topping onto cooled tarts.
• Enjoy!

HAZELNUT CARAMEL MINI TARTS

Steps:

• Butter 30 metal mini muffin cups.
• Blend flour, sugar, and salt in processor. Add butter and blend, using on/off turns, until mixture resembles coarse crumbs.
• Add 5 tablespoons cream and vanilla and blend, using on/off turns, just until mixture begins to clump together, adding more cream by teaspoonfuls if dough is dry.
• Press 2 teaspoonfuls dough evenly onto bottom and up sides of each prepared mini muffin cup. Pierce tart crusts all over with fork. Freeze crusts 30 minutes before baking.
• Preheat oven to 350°F
• Bake frozen crusts until golden and baked through, about 25 minutes.
• Transfer to rack and cool crusts in muffin cups 10 minutes. Carefully loosen crusts from muffin cups. Transfer crusts to rimmed baking sheet and cool completely.
• Place 2 to 3 hazelnuts (or equivalent of chopped hazelnuts) in each crust.
• For caramel filling:
• Combine brown sugar, butter, corn syrup, 2 tablespoons water, and salt in heavy medium saucepan. Stir over medium heat until sugar dissolves.
• Bring mixture to boil, then boil 2 minutes without stirring (mixture will bubble up and thicken slightly).
• Remove pan from heat.
• Add cream (mixture will bubble vigorously); stir until smooth.
• Pour caramel into 2-cup measuring cup; cool 10 minutes. Spoon caramel over hazelnuts in crusts, filling crusts almost to top. Refrigerate until caramel begins to firm up slightly, about 1 hour.
• Stir chocolate in top of double boiler set over simmering water until melted and smooth. Drizzle melted chocolate over top of tartlets. Chill until chocolate is set, about 30 minutes.

MINI CARAMEL COOKIE TARTS

Steps:

• In the top half of a double boiler melt the caramel with the coffee liqueur or rum and 1/2 cup evaporated milk. Cook until smooth, melted and slightly thickened. Pour caramel mixture into the tart shells and let cool.
• Beat the shortening, sugar, vanilla, butter or margarine and 1/3 cup evaporated milk together until fluffy. Frost cooled tarts.

ROSEY CARAMEL APPLE TARTS

Steps:

• 1. Preheat your oven to 350 F and lightly butter your muffin tin.
• 2. On a lightly floured surface, roll out the puff pastry. Using a cookie cutter, cut out 12 pieces and carefully place them into the muffin tin. I cut circles here, but you can get some really interesting results if you cut large stars or squares, too.
• 3. Blind bake the puff pastry for 15 minutes while you start on the apples.
• 4. Pour the apple cider and sugar into a large pot or dutch oven and stir until the sugar dissolves. Do not turn on the heat yet, as you'll want all the apples to poach as evenly as possible.
• 5. To prepare the apples, start by getting a few things together, such as a mandolin and a bowl of acidulated water, and make sure to wash the apples gently so you don't break or tear the skin.
• 6. Core the apples, dunking each into the acidulated water to protect their color. Once they've been cored, cut each apple in half vertically and slice with a mandolin. You can use a knife if you don't have a mandolin, but you'll want to make sure that the knife is good and sharp, and you'll want to be careful that the slices are very close in thickness.
• 7. Carefully drop the apple slices into the apple cider. To stir or dunk, use a spoon that will not break or rip through the apples. The apples will float, but you might need to add a cup or two more of apple cider depending on just how many apples you cut up - that way you can continue to dunk them into the cider.
• 8. Turn the burner to medium high, stirring occasionally to re-dunk and re-soak the apple slices that are floating on the top. Once the apple cider starts to steam, set your timer for 10 minutes and let the apples simmer.
• 9. After 10 minutes have passed, test the apple slices by pulling one (preferably small) slice and trying to roll it in your hand. If it breaks or tears, they are not ready. Give them a couple more minutes and then try again. Don't worry - you have plenty of slices.
• 10. Once the apples pass the rolling test, turn off the heat and carefully remove the slices using a slotted spoon or scoop. Some of the slices will probably tear a little bit, but that's okay. Place the apple slices into a colander so they can cool a little and drain a bit.
• 11. Once the apple slices are cool enough to handle, start arranging them into strips of overlapping pieces. You should end up with 12 strips of 12 overlapping pieces. Cover with saran wrap and set aside for now.
• 12. For the custard, mix the 1 1/2 cups of sugar, cream of tartar, salt, and corn syrup into a large skillet and cook over medium high heat. Stir occasionally to make sure everything gets combined, but don't stir so much that it starts to clump and crystallize. By the way - this is how all of my caramel recipes start - whether making them for sauces, candies or puddings.
• 13. When the sugar mixture starts to turn a light amber and boiling, start stirring to ensure that everything caramelizes evenly. Turn the heat down to low and keep stirring until the caramel stops boiling.
• 14. Blend the flour into the caramelized sugar, still stirring over low heat.
• 15. Beat together the egg yolks and milk and pour them into the sugar / flour, then turn the heat back up to medium high. The caramel will probably harden when you do this, and you'll find it a little harder to stir, but keep stirring constantly as you add in the milk and even after until the caramel completely melts again.
• 16. Once the caramel has started to thicken, add in the butter and vanilla. Stir to combine, then remove everything from the heat.
• 17. Using a ladle or spoon, pour the filling into the puff pastry tarts. You'll probably have a lot left over - that's okay. Later on, you can pour it into a pie shell, top it with a meringue and bake that, too. :) Back to the rosey tarts.
• 18. Starting at the end with the apple slice on the bottom, carefully roll up the strips of apple slices, then, while still pinching the rolls together, place them on edge into the muffin tin.
• 19. Use your fingertips or a butter knife to help fan out the edges of the apples slices into a full on blooming rose. At the same time, gently push the apple rose down into the custard to help keep it in place.
• 20. Bake in the preheated oven for about 35-45 minutes. As they bake, the pastry will brown, the custard will set and the apple roses will firm up.
• 21. Let the tarts cool in the pan until they can be handled. To remove them from the pan, use a butter knife to scrape around and loosen the edges and a flexible spoonula / spatula (silicon) to scoop out the bottom.
• 22. For a little extra pizzazz - drizzle just a tad of caramel sauce in a spiral over the rose before serving. My apple-infused caramel works perfectly for that.
• 23. Stand back and wait for the "awws", the "that's so pretties", and the "I almost don't want to eat its"... :D

CARAMEL PECAN TARTS

Steps:

• Heat oven to 350°F. In medium bowl, mix flour, 1/2 cup butter and the powdered sugar. Divide dough into 24 equal pieces. Press each piece in bottom and up side of small muffin cup, 1 3/4x1 inch, ungreased or lined with foil or paper baking cups.
• In medium bowl, mix remaining Tart ingredients. Spoon slightly less than 1 tablespoon mixture into each cup.
• Bake about 20 minutes or until filling is set and crust is light brown. Cool slightly; loosen from cups with tip of knife. Remove from pan to wire rack. Cool completely, about 1 hour.
• In 1-quart saucepan, heat caramels and milk over low heat, stirring constantly, until melted and smooth. Spoon topping onto cooled tarts.