This recipe makes a delicious caramel tart that is so easy to make. The tart is made with a buttery shortcrust pastry which gives the tart a lovely crisp base. The pastry is topped with a thin layer of caramel which complements the pastry for a simple and delightful dessert.

Caramel tart on a white plate with a slice cut out.

This caramel tart is very similar to the tart that was served at school when I was much younger. I remember always being super excited on days when I knew caramel tart was on the menu. It was sometimes served with custard but I always asked for it without as I preferred it that way.

This caramel tart recipe was developed to ensure that the tart only has a thin layer of shortcrust pastry and caramel. I find this makes the caramel tart much more delicious and enjoyable. If you’re looking for a sweet after dinner treat that doesn’t require too much effort and you love caramel then you will love this caramel tart.

A slice of caramel tart on a white plate.

Ingredients to Make Caramel Tart

Please find the full list of ingredients and quantities in the recipe card at the end of the post.

Pastry Layer Ingredients

Flour – I use plain flour also known as all purpose.
Salt – use sea salt or regular table salt.
Sugar – to get a smoother pastry I use icing sugar.
Butter – use unsalted cold butter for the pastry.
Vanilla extract – you can also use vanilla bean paste.
Milk – use any milk.

Caramel Layer Ingredients

Condensed milk – canned sweetened whole milk.
Butter – use soft unsalted butter. Remove from the fridge in advance.
Sugar – for this caramel, I use soft brown sugar.
Chocolate sprinkles – this is optional.

How to Make Caramel Tart

Make the sweetened pastry

1. For the sweet pastry, sift the plain flour, icing sugar and salt into a mixing bowl. Add the butter and use your fingers to rub the butter into the mixture until it resembles breadcrumbs. Add the vanilla extract and milk and use a spoon to mix the ingredients and help the dough form. Once the mixture begins to come together, use your hands to form a smooth dough. Shape the dough into a disc and then wrap in cling film and refrigerate for 1 hour. While the pastry is in the refrigerator, grease a loose bottom tart tin which measures approximately 25cm in diameter and set aside.

2. Remove the dough from the fridge and add the dough to the greased tart tin to line the tin with the pastry. Press the pastry into tin also concentrating on the corners and use your fingers to ensure that the pastry is pushed tight and snug into the tin. You can also roll out the pastry to fit the tin if you prefer. Prick the base of the pastry case all over with a fork and refrigerate the pastry in the tin while you preheat the oven to gas mark 4/350^oF/180^oC/160^oC fan.

Bake the Pastry

3. Place the tart tin on a baking tray. Bake for about 20 - 25 minutes or until the pastry is lightly golden in colour. Remove from the oven and leave to cool while you make the caramel topping.

Make the Caramel

4. Add the condensed milk, butter and light brown sugar to a small heavy-duty saucepan then place the saucepan over a low - medium heat. Stir continuous and bring the caramel to a boil. Once the caramel begins to bubble, stir for another 2 minutes then remove the saucepan from the heat immediately. Pour the hot caramel onto the pastry. Use a palette knife or spoon to spread the caramel evenly on the pastry. After 5 minutes, sprinkle with chocolate sprinkles and allow to set at room temperature for 1 hour before cutting.

Recipe Tips

When making this caramel tart recipe, I use a 25cm fluted tart ti n with a loose bottom.
If you don't want to make the caramel yourself then you can buy Carnation tinned caramel.
The caramel on the tart will become firmer by the following day.
If you would prefer a thicker caramel layer then use: 1 tin of condensed milk (397g), 100g unsalted butter and 100g soft brown sugar.
When stirring the caramel, be careful to avoid any splashes as the caramel will be very hot.
When making the caramel, ensure you continue to stir throughout to avoid the caramel burning.
Do not overcook the caramel as the caramel will set too hard when it cools.

Nutrition

Storage

Store the caramel tart in an airtight container and store at room temperature. Around day 2 the caramel will become firmer. The tart can last up to 4 days but is best when consumed within 2 days.

A slice of caramel tart on a white plate with a bite taken.

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5 from 1 vote

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Simple Caramel Tart

Prep Time10

Cook Time30

Total Time2

Author: Andrea

Yield: 8 servings

Calories: 358kcal

Ingredients

For the Pastry

200g plain flour
¼ teaspoon salt
50g icing sugar
100g unsalted butter cold and cubed
1 teaspoon vanilla extract
25ml milk

For the Caramel Layer

200ml condensed milk ½ a tin
50g unsalted butter very soft
50g soft brown sugar

Instructions

Make the sweet pastry: For the sweet pastry, sift the plain flour, icing sugar and salt into a mixing bowl. Add the butter and use your fingers to rub the butter into the mixture until it resembles breadcrumbs. Add the vanilla extract and milk and use a spoon to mix the ingredients together to help form a dough. Once the mixture begins to come together, use your hands to form a smooth dough. Shape the dough into a disc and then wrap in cling film and refrigerate for 1 hour. While the pastry is in the refrigerator, grease a loose bottom tart tin which measures approximately 25cm in diameter and set aside.
Remove the dough from the fridge and add the dough to the greased tart tin to line the tin with the pastry. Press the pastry into tin also concentrating on the corners and use your fingers to ensure that the pastry is pushed tight and snug into the tin. You can also roll out the pastry to fit the tin if you prefer. Prick the base of the pastry case all over with a fork and refrigerate the pastry in the tin while you preheat the oven to gas mark 4/350^oF/180^oC/160^oC fan.
Bake the pastry: Place the tart tin on a baking tray and bake for 20 - 25 minutes or until the pastry is lightly golden in colour. Remove from the oven and leave to cool while you make the caramel topping.
Make the caramel: Add the condensed milk, butter and light brown sugar to a small heavy-duty saucepan then place the saucepan over a low - medium heat. Stir continuous and bring the caramel to a boil. Once the caramel begins to bubble, stir for another 2 minutes then remove the saucepan from the heat immediately. Pour the hot caramel onto the pastry. Use a palette knife or spoon to spread the caramel evenly on the pastry. After 5 minutes, sprinkle with chocolate sprinkles and allow to set at room temperature for 1 hour before cutting.