Why you’ll love it
These little tarts look elegant but are surprisingly simple: buttery tart cases, a quick stovetop salted-caramel, and toasted pecans for crunch. The contrast of sticky caramel and crisp shell is mouthwatering and extremely shareable, perfect for party boards and gift boxes.
Makes: 12 mini tarts (standard 12-cup tartlet tin)
Prep: 20 minutes (+ chill)
Cook: 25–30 minutes total (includes baking shells + making caramel)
Total time: ~1 hour (including chilling)
Ingredients
Tart shells
- 1¼ cups all-purpose flour (160 g)
- 3 tbsp granulated sugar (37 g)
- 7 tbsp unsalted butter, cold and diced (100 g)
- 1 egg yolk (reserve white) + 1–2 tsp cold water if needed
Salted-caramel filling
- 1 cup granulated sugar (200 g)
- 6 tbsp unsalted butter, cut into cubes (85 g)
- ½ cup heavy cream, warm (120 ml)
- 1 tsp sea salt (or to taste)
- 1 cup pecan halves, toasted (100 g)
Equipment
- 12-cup mini tart/tartlet tin (or muffin tin)
- Saucepan for caramel (heavy-bottomed)
Method
- Make pastry: Pulse flour, sugar and diced cold butter until the mix resembles coarse crumbs. Add the egg yolk and pulse; add 1–2 tsp cold water if the dough seems dry. Turn out, press into a disc, wrap and chill 20 minutes.
- Roll & line: On a lightly floured surface, roll the dough to ~3 mm thick. Cut 12 circles and press into tartlet cups or muffin tin, trimming edges. Chill shells 10 minutes. Prick bases lightly. Preheat oven 350°F (175°C).
- Blind bake shells: Line each shell with parchment and baking beans (or rice) and blind bake 10–12 minutes, remove beans and bake another 3–5 minutes until pale golden. Remove and cool slightly.
- Make salted caramel: In a dry heavy saucepan, heat sugar over medium without stirring (swirl pan) until it melts and reaches a deep amber. Add butter (careful — it will bubble), stir until combined, then remove from heat and whisk in warm cream. Stir in sea salt to taste. Let caramel cool 3–4 minutes (it should still pour but not be too runny).
- Assemble & bake briefly: Pour about 1–1½ tbsp caramel into each tart shell, scatter toasted pecans on top, bake 3–4 minutes to set slightly. Cool to room temp, then chill to finish.
- Finish: Just before serving, sprinkle a tiny flake of sea salt on each tart for crunch.
Storage
- Keep chilled in an airtight container for 5 days. Caramel-filled tarts are best eaten within a few days while shells retain some crispness.
Variations & tips
- Shortcut crust: Use mini pre-made tart shells.
- Spice note: Mix ¼ tsp cinnamon into caramel for a warm note.
- Vegan option: Use coconut cream + dairy-free butter; check vegan pastry.
Estimated nutrition (per tart — approx.)
≈ 210–240 kcal per mini tart (estimate; pecans and caramel drive calories).
Salted-Caramel Pecan Mini Tarts: The Ultimate Party Canapé
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These little tarts look elegant but are surprisingly simple: buttery tart cases, a quick stovetop salted-caramel, and toasted pecans for crunch. The contrast of sticky caramel and crisp shell is mouthwatering and extremely shareable, perfect for party boards and gift boxes.
Ingredients
Equipment
Method
Method
- Make pastry: Pulse flour, sugar and diced cold butter until the mix resembles coarse crumbs. Add the egg yolk and pulse; add 1–2 tsp cold water if the dough seems dry. Turn out, press into a disc, wrap and chill 20 minutes.
- Roll & line: On a lightly floured surface, roll the dough to ~3 mm thick. Cut 12 circles and press into tartlet cups or muffin tin, trimming edges. Chill shells 10 minutes. Prick bases lightly. Preheat oven 350°F (175°C).
- Blind bake shells: Line each shell with parchment and baking beans (or rice) and blind bake 10–12 minutes, remove beans and bake another 3–5 minutes until pale golden. Remove and cool slightly.
- Make salted caramel: In a dry heavy saucepan, heat sugar over medium without stirring (swirl pan) until it melts and reaches a deep amber. Add butter (careful — it will bubble), stir until combined, then remove from heat and whisk in warm cream. Stir in sea salt to taste. Let caramel cool 3–4 minutes (it should still pour but not be too runny).
- Assemble & bake briefly: Pour about 1–1½ tbsp caramel into each tart shell, scatter toasted pecans on top, bake 3–4 minutes to set slightly. Cool to room temp, then chill to finish.
- Finish: Just before serving, sprinkle a tiny flake of sea salt on each tart for crunch.
Nutrition
Notes
Keep chilled in an airtight container for 5 days. Caramel-filled tarts are best eaten within a few days while shells retain some crispness.
Variations & tips
- Shortcut crust: Use mini pre-made tart shells.
- Spice note: Mix ¼ tsp cinnamon into caramel for a warm note.
- Vegan option: Use coconut cream + dairy-free butter; check vegan pastry.
