These caramel tarts are the kind of dessert that makes everyone go quiet at the table. A buttery shortcrust pastry shell filled with a thick, glossy caramel and finished with a sprinkle of sea salt flakes. Rich, indulgent and completely impossible to stop at one.
I have been making this caramel tarts recipe for special occasions and casual Sunday afternoons alike for years. They look like they came from a patisserie but the method is straightforward and the result is consistently impressive every time.
In this post I will walk you through the pastry, the caramel filling, tips for getting a smooth set, troubleshooting advice and how to make a full batch ahead of time for stress-free entertaining.
Table of Contents
Why this caramel tarts recipe works
A good caramel tart needs three things working together: a crispy pastry shell that holds its shape, a smooth caramel that sets firmly enough to slice cleanly but stays silky on the tongue, and the right balance of sweetness and salt. This recipe delivers all three.
- Crispy, buttery pastry. Blind baking the shells before adding the caramel keeps the pastry crisp rather than soggy, even after the filling goes in.
- Smooth, glossy caramel. Using condensed milk as the base of the caramel filling gives a foolproof, silky texture that sets perfectly without any candy thermometer needed.
- Salted caramel finish. A pinch of sea salt flakes on top is what elevates these caramel tarts from good to genuinely memorable.
- Make ahead friendly. The tart shells and the filling can both be made ahead separately and assembled on the day for stress-free entertaining.
A little story from my kitchen
The first time I made caramel tarts I tried to make a proper sugar caramel from scratch. I burned it twice, then gave up and used a condensed milk method instead.
The condensed milk version was smoother, more consistent and honestly more delicious than anything I had managed to produce with a pot of melted sugar. I have never gone back to the complicated method.
This caramel tarts recipe is my version that I have refined over many batches. It is the one I bring to Christmas gatherings, dinner parties and whenever I want to make something that feels genuinely special without spending hours in the kitchen.
The key ingredients for this caramel tarts recipe
Store-bought shortcrust pastry
Pre-rolled shortcrust pastry sheets from the supermarket freezer section make this caramel tarts recipe very achievable on any day of the week. They produce a consistently crispy, buttery shell without the time and technique required to make pastry from scratch.
Sweetened condensed milk
Condensed milk cooked slowly with butter and golden syrup transforms into a thick, smooth caramel without any of the risk of burning or crystallising that comes with a traditional sugar caramel. According to BBC Good Food, the high sugar content of condensed milk allows it to caramelise gently and evenly when cooked with butter over low heat, making it ideal for tart fillings and no-fuss caramel recipes.
Golden syrup
Golden syrup adds a deeper caramel flavour and a slight bitterness that balances the sweetness of the condensed milk beautifully in these caramel tarts. Do not substitute with honey or maple syrup as the flavour profile will change noticeably.
Sea salt flakes
A small pinch of flaky sea salt on top of each finished caramel tart is optional but highly recommended. It cuts through the sweetness and makes the caramel flavour taste more complex and more interesting.
Ingredients you will need
For the pastry shells
- 2 sheets store-bought shortcrust pastry, thawed
- Cooking spray or butter for greasing
For the caramel filling
- 395g tin sweetened condensed milk
- 60g butter
- 2 tablespoons golden syrup
- Sea salt flakes to finish
This caramel tarts recipe makes 12 individual tarts using a standard 12-hole patty pan tin.
How to make caramel tarts step by step
- Preheat your oven to 190 degrees Celsius fan-forced. Grease a 12-hole patty pan tin well with butter or cooking spray.
- Allow the pastry sheets to thaw for 10 minutes until pliable. Cut circles slightly larger than the holes using a round cutter and press each one gently into the tin, bringing the pastry up the sides evenly.
- Line each shell with a small square of baking paper and fill with baking weights or dry rice. Blind bake for 10 minutes, then remove the weights and paper and bake for a further 5 minutes until the bases are lightly golden. Set aside to cool slightly.
- While the shells cool, make the caramel filling. Combine the condensed milk, butter and golden syrup in a medium saucepan over low to medium heat. Stir constantly with a wooden spoon or spatula as the mixture heats.
- Continue stirring and cooking for 8 to 10 minutes until the caramel thickens, turns a deep golden colour and begins to pull away from the sides of the pan slightly. Do not rush this step or turn the heat up, as the caramel can burn quickly.
- Remove from the heat and allow the caramel to cool for 2 minutes, stirring occasionally to release steam.
- Spoon the warm caramel into the blind-baked tart shells, filling each one almost to the top. Work quickly as the caramel will begin to set as it cools.
- Sprinkle each caramel tart with a pinch of sea salt flakes. Leave to cool and set at room temperature for at least 1 hour, or refrigerate for 30 minutes for a faster set.
Caramel tarts troubleshooting
Here are the most common problems with this caramel tarts recipe and how to fix them.
Caramel is grainy or separated
- Heat too high. Always use low to medium heat and stir constantly. High heat causes the butter to separate from the condensed milk and makes the caramel grainy.
- Not stirred enough. The caramel needs constant stirring throughout the entire cooking time to stay smooth and glossy in these caramel tarts.
Pastry shells soggy
- Skipped blind baking. Blind baking is essential for crispy caramel tart shells. The caramel filling is too wet to go into an unbaked pastry shell.
- Caramel added while shells still hot. Let the blind-baked shells cool for a few minutes before adding the warm caramel filling.
Caramel not setting
- Not cooked long enough. The caramel needs to reach a deep golden colour and pull away from the sides of the pan slightly. If it is still very pale and runny it needs more time on the heat.
Caramel Tarts Recipe
Course: Dessert, SweetsCuisine: AustralianDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesButtery shortcrust pastry shells filled with a smooth, glossy condensed milk caramel and finished with sea salt flakes. An elegant and indulgent Australian dessert that looks far more impressive than the effort required.
Ingredients
- Pastry Shells
2 sheets store-bought shortcrust pastry, thawed
Cooking spray or butter for greasing
- Caramel Filling
395 g tin sweetened condensed milk
60 g butter
2 tablespoons golden syrup
Sea salt flakes to finish
Directions
- Preheat oven to 190 degrees Celsius fan-forced. Grease a 12-hole patty pan tin.
- Cut pastry circles and press into tin holes. Blind bake with weights for 10 minutes, remove weights and bake 5 more minutes until lightly golden.
- Combine condensed milk, butter and golden syrup in a saucepan over low to medium heat. Stir constantly.
- Cook for 8 to 10 minutes until thick, deep golden and pulling from the sides. Remove from heat and cool 2 minutes.
- Spoon warm caramel into the tart shells and sprinkle with sea salt flakes.
- Cool at room temperature for 1 hour or refrigerate for 30 minutes until set.
Notes
- Stir constantly: Never walk away from the caramel while it is on the heat. It needs constant stirring to stay smooth and prevent burning.
- Low heat only: Keep the heat at low to medium throughout. High heat causes the caramel to burn and the butter to separate.
- Work quickly when filling: Caramel sets fast as it cools. Have all your tart shells ready before you take the caramel off the heat.
- Make ahead: The pastry shells and caramel can both be made a day ahead and assembled on the day for the freshest result in these caramel tarts.
Variations to try
The classic caramel tart is hard to beat, but these variations are worth trying when you want something a little different.
Chocolate caramel tarts
Once the caramel has set, spoon a small amount of melted dark chocolate over each tart and leave to set. The chocolate and caramel combination is an absolute classic that elevates these caramel tarts even further.
Banana caramel tarts
Place two or three thin slices of ripe banana in the tart shell before spooning in the warm caramel. The banana softens into the caramel as it sets and adds a lovely fruity sweetness.
Macadamia caramel tarts
Press a whole roasted macadamia nut into the centre of each caramel tart before it sets. A truly Australian twist with a beautiful buttery crunch in every bite.
Make ahead and storage
This caramel tarts recipe is ideal for making ahead, which is part of what makes it such a great entertaining dessert.
Pastry shells
Blind-baked pastry shells can be made up to 2 days ahead. Store in an airtight container at room temperature until needed.
The caramel
Make the caramel up to 2 days ahead and store in a jar in the fridge. Gently reheat in a saucepan over low heat until pourable again before filling the shells.
Assembled tarts
Assembled caramel tarts keep in the fridge in an airtight container for up to 3 days. Bring to room temperature for 15 minutes before serving for the best texture and flavour.
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Frequently asked questions
Why is my caramel tart filling grainy?
Grainy caramel is almost always caused by heat that is too high or not enough stirring. Always use low to medium heat and stir constantly from the moment the ingredients go into the pan. High heat causes the butter to separate and the sugars to crystallise.
Can I use puff pastry instead of shortcrust in this caramel tarts recipe?
Shortcrust is strongly recommended for caramel tarts because it bakes into a firm, crispy shell that holds the caramel filling well. Puff pastry will puff up and create an uneven shell that is harder to fill neatly.
How do I stop my caramel tart shells from shrinking?
Make sure the pastry is well chilled before pressing into the tin, and press it firmly against the sides with no air pockets underneath. Chilling the lined tin in the fridge for 10 minutes before blind baking also helps prevent shrinkage.
Can I make one large caramel tart instead of individual ones?
Yes. Press the pastry into a 23cm loose-bottomed tart tin, blind bake for 15 minutes with weights then 8 minutes without, and fill with the full batch of caramel. Slice and serve at the table. The result is just as impressive as the individual caramel tarts.
How long do caramel tarts last in the fridge?
Assembled caramel tarts keep in an airtight container in the fridge for up to 3 days. The pastry will soften very slightly over time but the caramel stays smooth and delicious. Bring to room temperature before serving.
These caramel tarts are one of those desserts that always creates a moment at the table. Simple enough for a weeknight treat but impressive enough for a dinner party. Make them once and they will become a permanent fixture in your baking rotation.
Happy cooking from my Newcastle kitchen.
Ella x
