Description
These mini caramel pecan tartlets are the ultimate bite-sized desserts. With a buttery, flaky crust, a rich gooey caramel center, and toasted pecans on top, they’re perfect for parties, gatherings, or a sweet after-dinner treat.
Ingredients
For the tart shells:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter (cold, cubed)
- 2 tablespoons sugar
- 1 large egg yolk
- 2–3 tablespoons cold water
For the filling:
- 1 cup granulated sugar
- ¼ cup unsalted butter
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 1 ½ cups pecan halves or chopped pecans
- Pinch of sea salt (optional)
Instructions
- Prepare the dough: In a food processor, blend flour, butter, and sugar until crumbly. Add egg yolk and cold water until dough forms. Wrap and chill for 30 minutes.
- Form tart shells: Roll out dough, cut into rounds, and press into mini tart pans or a muffin tin. Prick bottoms with a fork. Chill 15 minutes.
- Bake shells: Preheat oven to 350°F (175°C). Bake for 12–15 minutes until golden. Cool.
- Make caramel: In a saucepan, melt sugar over medium heat until golden. Stir in butter, then add cream slowly. Mix until smooth. Add vanilla and salt.
- Assemble tartlets: Place pecans in tart shells and pour caramel over. Let set 20 minutes.
- Serve: Garnish with whipped cream or sea salt if desired.
Notes
- Use fresh pecans for the best flavor and crunch.
- If caramel hardens too quickly, reheat gently on the stove.
- For extra depth, toast pecans before adding them to the tartlets.
- A sprinkle of flaky sea salt enhances the caramel’s sweetness.
- You can prep the tart shells ahead and store them for up to 2 days before filling.
- Prep Time: 25 minutes
- Cook Time: 20 minutes