These salted caramel tartlets will make you weak at the knees. Bite sized cookie cups filled with buttery salted caramel and they’re so easy to make! Grab your mini muffin tin and let’s get baking.
For best results, always weigh ingredients where a weight is provided
Equipment
non-stick mini muffin tin
stand mixer
Silicone spatulas
Instructions
FOR THE COOKIE TART SHELLS:Preheat the oven to 180C / 350F / 160C fan forced
Mix the flour, baking powder and salt in a bowl, whisk to combine and set aside.
In the bowl of a stand mixer with paddle attachment, beat together the butter and both sugars until pale and fluffy. Add the egg and vanilla beat until well combined scraping down the sides of the bowl as necessary.
With the mixer on low, slowly tip in the flour mixture and beat until just combined and the dough starts forming large clumps.
Pull the dough together with your hands into a ball, then roll it out on a well floured surface to about 3-4mm thick.
Use a round cookie cutter, approximately 8.5cm wide, to cut circles. Try to cut as many as possible from the first roll. If necessary, re-roll the dough only once and finish cutting circles.
Using a non-stick mini muffin tin, gently push the circles of dough into the muffin holes (notes) then prick the bottom of each with a fork.
Bake for 12 minutes until just golden on the edges the let them cool for 10 minutes in the tin. To release them from the tin, press lightly on the cooled edges with a thumb and index finger and give a little twist. Once they twist you can simply lift them out.
FOR THE CARAMEL FILLING:In a small saucepan over low heat and stirring constantly, melt together the caramels and cream until smooth.
Fill each cookie cup with caramel while it's still warm (reheat if you need), then let them sit for 2-3 minutes before topping with a sprinkling of sea salt.
Chill the salted caramel tartlets in the fridge until set (about 1 hour). They can be stored at room temperature for a day or so or in the fridge for up to a week, always in an airtight container.
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Notes
Caramels: I like to use the Werthers chewy caramels but some other caramels and even caramel fudge will work.
Shaping the cups: So as not to break the dough when pressing them into the muffin tin, gather in the edges a little, press it down into the hole, then carefully straighten out the edges again. '
Change them up: Feel free to top your caramel tarts with a little dark chocolate or some chocolate ganache and flaky sea salt. Some milk chocolate will make them taste like Twix bars. Or press nuts into the top of each one - my favourites are pecans, macadamias or peanuts.
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Don't feel like salted caramel? Just leave the salt out.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.