There’s a certain thrill that comes with the first bite of a dessert, and for me, nothing beats the rich, buttery embrace of a Caramel Tart. The journey to this decadent delight began one rainy afternoon when I found an unassuming can of caramel in the back of my pantry. As I opened it, a sweet nostalgia washed over me, reminding me of childhood baking sessions with my grandmother, who always had a way of turning simple ingredients into sweet masterpieces.
This Brown Butter Tart with Salted Caramel and Brown Sugar Meringue is more than just a dessert—it’s an experience that elevates any gathering, transforming an ordinary day into a celebration. The deep, nutty flavor of brown butter combined with the luscious salted caramel creates a harmony that’s simply irresistible. Plus, the airy brown sugar meringue topping adds a delightful contrast that enchants not only the taste buds but the eyes as well.
If you’re ready to impress friends and family or simply treat yourself to something special, join me as we delve into creating this stunning caramel tart. It’s easier than you think, and oh-so-worth it!
Why is this Caramel Tart a must-try?
Decadent Delight: This Caramel Tart showcases the luxurious combination of flavors that will leave you craving more.
Easy Steps: The process is uncomplicated, allowing everyone—from novice bakers to seasoned chefs—to create their own masterpiece.
Showstopper Appeal: Its beautiful layers make it a stunning centerpiece for any occasion, sure to impress guests and spark conversations.
Perfectly Balanced: The salty-sweet dynamic of caramel and meringue strikes the ideal balance, tempting even the pickiest sweet tooth.
Memorable Experience: Each bite is reminiscent of home and joyful moments, inviting you to share stories over dessert.
Elevate your baking repertoire and check out my other indulgent recipes for more inspiration!
Caramel Tart Ingredients
For the Crust
• Danish Creamery European Style Sea Salted Butter – this rich butter adds a creamy depth to the crust.
• Browned Butter – enhances the nutty flavor that perfectly complements the caramel.
• All-purpose Flour – provides the necessary structure for the tart.
• Granulated Sugar – sweetens the dough for a balanced flavor.
For the Salted Caramel
• Granulated Sugar – the star ingredient for a rich, golden caramel.
• Water – helps dissolve the sugar for an even caramel consistency.
• Danish Creamery European Style Sea Salted Butter – adds richness and depth; room temperature ensures easy melting.
• Heavy Whipping Cream – brings a luscious creaminess to the caramel sauce.
• Fine Sea Salt – enhances the sweet caramel flavor with a hint of saltiness.
• Vanilla Extract – infuses warmth and complexity into the caramel.
For the Brown Sugar Meringue
• Egg Whites – whipped to fluffy perfection for a light meringue.
• Light Brown Sugar – adds sweetness and subtle molasses flavor to the meringue.
• Vanilla Extract – enhances the flavor of the meringue, making each bite delightful.
Dive into the creation of this wonderful Caramel Tart and prepare to savor every moment!
How to Make Caramel Tart
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Brown the Butter: Begin by heating Danish Creamery Sea Salted Butter in a saucepan over medium heat. Stir intermittently until it’s melted, foaming, and the milk solids turn a lovely golden brown—this should take about 5-7 minutes.
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Cool the Butter: Once browned, allow the butter to cool for 15-30 minutes while you grease a shallow 9” tart pan. This cooling step ensures your dough won’t be too warm to handle.
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Mix the Dough: In a small bowl, combine the cooled brown butter, all-purpose flour, and granulated sugar. Mix until it forms a dough-like consistency, resembling cookie dough—about 2-3 minutes of mixing should do it.
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Shape and Freeze: Spread the dough evenly into the prepared tart pan, trimming any excess dough. Freeze it until solid, which will take approximately 30 minutes—this helps maintain the shape while baking.
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Preheat the Oven: While the dough freezes, preheat your oven to 350°F (177°C). This step ensures that the tart bakes evenly when it’s time to pop it in.
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Bake the Crust: Line the frozen dough with parchment paper and fill it with pie weights (or dried beans). Bake for 16 minutes, then remove the weights and parchment. Continue baking for another 5-7 minutes until golden brown. Allow the tart shell to cool to room temperature.
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Prepare the Caramel: In a medium heavy-bottom saucepan, combine 300 grams of granulated sugar and 120 mL of water. Cook over medium heat, swirling occasionally, until the sugar dissolves and the mixture comes to a simmer.
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Darken the Color: Cover the saucepan and let the mixture cook until it turns a light amber color, checking every minute. This should take about 8-10 minutes and keeps caramel from burning.
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Make it Creamy: Remove the pan from heat and whisk in 85 grams of room temperature butter until melted. Next, slowly add in 120 mL of heavy whipping cream, whisking until you achieve a smooth and glossy caramel sauce.
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Finish the Caramel: Pour the caramel into a heatproof jar, then stir in 1/2 tsp of fine sea salt and 1 tsp of vanilla extract. Let it cool for about an hour, which thickens the sauce before you pour it over the cooled tart shell.
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Prep for Meringue: While the caramel cools, bring a small pot with 1/2 cup of water to a boil, then lower to a simmer. This will be used to melt the sugar for the meringue.
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Combine Egg Whites & Sugar: In a mixing bowl, combine 100 grams of egg whites and 133 grams of brown sugar. Place it over the simmering water and whisk until the sugar dissolves, which should take around 5-10 minutes.
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Beat the Mixture: Remove the bowl from the heat and beat the mixture for about 5 minutes using a whisk attachment until it is shiny and forms stiff peaks. Stir in 1 tsp of vanilla extract for added flavor.
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Top and Toast: Spread the meringue over the cooled caramel layer of the tart. Use a culinary torch to toast the top until it’s golden brown and slightly crispy. Serve fresh or refrigerate until ready to enjoy.
Optional: Garnish with a sprinkle of sea salt for an extra touch!
Exact quantities are listed in the recipe card below.
Expert Tips for the Best Caramel Tart
• Butter Quality Matters: Use high-quality Danish Creamery European Style Sea Salted Butter for richer flavor and creaminess in your tart.
• Brown Properly: Make sure to brown the butter until it achieves a deep golden color for maximum nutty flavor—don’t rush this step!
• Chill the Crust: Freezing the dough before baking is crucial to prevent shrinkage and ensure a perfectly shaped caramel tart.
• Watch the Caramel: Keep an eye on the caramel as it cooks, checking every minute to avoid burning; a light amber color is ideal.
• Egg Whites at Room Temp: Using room temperature egg whites helps them whip better, leading to a fluffier brown sugar meringue for your tart.
• Torch with Care: When toasting the meringue, move the torch constantly to avoid burning; you want a beautiful golden top on your caramel tart.
Caramel Tart Variations
Feel free to explore the wonderful possibilities with this Caramel Tart, customizing it to your taste buds and dietary needs.
- Nutty Addition: Fold in chopped pecans or walnuts into the crust for added crunch and a delightful nutty flavor.
- Spiced Up: Add a pinch of cinnamon or a dash of nutmeg to the caramel for a warm, aromatic twist that enhances the sweetness nicely.
- Fruit Fusion: Top the tart with fresh sliced apples or pears before adding the meringue for a fruity contrast that brightens each bite.
- Chocolate Lover’s Dream: Drizzle melted chocolate over the caramel layer or mix cocoa powder into the crust for a richer, chocolatey experience.
- Dairy-Free Joy: Swap out the butter and cream for plant-based alternatives, creating a tasty caramel tart that everyone can enjoy.
- Spicy Heat: Infuse the caramel with a touch of cayenne pepper or chili powder for a surprising kick that balances the sweetness beautifully.
- Citrus Zing: Incorporate lemon or orange zest into the caramel for a refreshing brightness that cuts through the richness.
- Savory Twist: Experiment with adding a sprinkle of sea salt or flaky salt on top of the meringue for an intriguing sweet and salty contrast that excites the palate.
Let your creativity shine and enjoy the delightful variations of this scrumptious Caramel Tart!
Storage Tips for Caramel Tart
Room Temperature: Store the caramel tart for up to 2 days at room temperature; keep it covered to prevent drying out.
Fridge: If you want to keep the tart longer, refrigerate for up to 5 days in an airtight container, ensuring the meringue remains fluffy.
Freezer: For longer storage, freeze the caramel tart (without the meringue) for up to 3 months. Wrap tightly in plastic wrap and then foil before freezing.
Reheating: If you prefer to eat it warm, thaw the tart in the fridge overnight, then bring it to room temperature before servicing. Enjoy the delicious caramel goodness!
What to Serve with Caramel Tart?
Indulging in a slice of this decadent caramel creation opens the door for delightful pairings that can elevate your dessert experience.
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Fresh Berries: A handful of tart raspberries or strawberries adds a refreshing burst, balancing the rich sweetness of the caramel.
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Vanilla Ice Cream: Creamy vanilla ice cream melts beautifully on warm slices, enhancing the caramel’s flavor and providing a delightful texture contrast.
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Espresso or Dark Coffee: A cup of robust espresso offers a sophisticated pairing, with its bitterness beautifully cutting through the sweetness of the tart.
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Whipped Cream: Light and airy whipped cream adds an extra layer of indulgence; consider a hint of vanilla or a drizzle of chocolate for a gourmet touch.
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Salted Caramel Sauce: For those who can’t get enough caramel, a drizzle of warm salted caramel over each slice amplifies the flavor. The sweetness combined with a touch of salt creates a finishing touch that’s simply divine.
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Chocolate Ganache: Rich chocolate ganache adds an exciting flavor twist; its silky texture contrasts perfectly with the crispy crust and creamy meringue.
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Mint Leaves: A few fresh mint leaves not only add a pop of color but also a subtle freshness that complements the dessert beautifully, making each bite even more inviting.
Make Ahead Options
These Caramel Tart components are perfect for meal prep, making your baking experience seamless during busy days! You can prepare the tart crust up to 3 days in advance and store it covered at room temperature to maintain its delightful texture. The caramel can also be made ahead of time—chill it in the refrigerator for up to 2 weeks in a sealed container. For the meringue, whip the egg whites and sugar mixture just before serving for the best volume, as it tends to lose its fluffiness after a few hours. Simply spread the meringue over the cooled caramel layer and torch it right before serving, ensuring you’ll have a show-stopping dessert that’s just as delicious as if made fresh!
Brown Butter Tart with Salted Caramel and Brown Sugar Meringue Recipe FAQs
How do I select the right butter for this caramel tart?
Absolutely! Using high-quality butter, like Danish Creamery European Style Sea Salted Butter, makes a significant difference in flavor. Look for butter that’s fresh with a creamy texture and pleasant aroma. Avoid any butter with dark spots or an off smell, as this can affect the taste of your tart.
What’s the best way to store the caramel tart?
For room temperature storage, keep the tart covered and enjoy within 2 days. If you’re planning to keep it longer, refrigerate it in an airtight container for up to 5 days. This method helps preserve the fluffiness of the meringue while maintaining the tart’s fresh flavor!
Can I freeze the caramel tart? How?
Very! You can freeze the caramel tart without the meringue for up to 3 months. Here’s how: wrap the cooled tart tightly in plastic wrap, then in foil to avoid freezer burn. When you’re ready to enjoy it, simply thaw it overnight in the fridge and bring it to room temperature before adding the meringue topping.
How can I troubleshoot a runny meringue?
If your meringue doesn’t whip to stiff peaks, it could be due to a few reasons. First, ensure your mixing bowl and beaters are spotlessly clean; any grease can prevent proper whipping. Additionally, make sure your egg whites are at room temperature before whisking. If it still appears runny, try adding a touch of cornstarch to stabilize the meringue.
Is this caramel tart safe for people with allergies?
It’s essential to consider allergies! This caramel tart contains common allergens such as eggs, dairy, and gluten. If you’re serving someone with an egg allergy, you can experiment with aquafaba (the liquid from a can of chickpeas) as a meringue substitute. Just remember that results may vary, and testing it out can help you find the best alternative.
How long does it take for the caramel to set properly?
For perfect caramel texture, allow it to cool at room temperature for about an hour after pouring it over the cooled crust. This cooling time is crucial for helping the caramel thicken and set well in the refrigerator. Once set, the tart can be refrigerated until you’re ready to serve, ensuring each slice remains beautifully intact!
Decadent Caramel Tart: Brown Butter Bliss Awaits You
Ingredients
Equipment
Method
- Brown the Butter: Heat Danish Creamery Sea Salted Butter in a saucepan over medium heat until melted and foaming, about 5-7 minutes.
- Cool the Butter: Allow the butter to cool for 15-30 minutes while greasing a shallow 9” tart pan.
- Mix the Dough: Combine cooled brown butter, all-purpose flour, and granulated sugar until a dough forms, about 2-3 minutes.
- Shape and Freeze: Spread the dough into the tart pan, trim excess, and freeze until solid for about 30 minutes.
- Preheat the Oven: Preheat your oven to 350°F (177°C) while the dough freezes.
- Bake the Crust: Line the dough with parchment and pie weights; bake for 16 minutes then remove weights and bake for 5-7 minutes until golden.
- Prepare the Caramel: Combine granulated sugar and water in a saucepan, cooking over medium heat until sugar dissolves.
- Darken the Color: Cover and cook until it turns light amber, about 8-10 minutes.
- Make it Creamy: Remove from heat, whisk in room temperature butter then slowly add heavy whipping cream until smooth.
- Finish the Caramel: Pour into a heatproof jar, mix in sea salt and vanilla extract, and let it cool for an hour.
- Prep for Meringue: Boil water in a pot and lower to simmer for melting the meringue sugar.
- Combine Egg Whites & Sugar: Whisk egg whites and brown sugar over simmering water until sugar dissolves, about 5-10 minutes.
- Beat the Mixture: Remove from heat, beat until shiny and stiff peaks form, stirring in vanilla.
- Top and Toast: Spread meringue over caramel layer and use a torch to toast until golden.