📋 Ingredients
For the tart shells:
150 g (1¼ cups) all-purpose flour
75 g (⅓ cup) cold unsalted butter, cubed
2 tbsp sugar
1 egg yolk
1–2 tbsp cold water
For the filling:
150 g soft caramel candies (or use homemade caramel sauce)
2 tbsp heavy cream
100 g pecans, chopped (plus extra halves for topping)
👩🍳 Directions
- Preheat the oven
Preheat your oven to 180°C (350°F). Lightly grease or line a mini muffin tin. - Prepare the tart dough
In a mixing bowl, combine flour and sugar.
Add the cold butter cubes and rub in with fingertips (or use a pastry cutter) until the mixture looks like fine breadcrumbs.
Add the egg yolk and enough cold water (1–2 tbsp) to bring the dough together. It should be soft but not sticky.
- Shape the tart shells
Roll the dough out on a lightly floured surface to about 3–4 mm thick.
Cut small circles and press them gently into the muffin cups to form mini tart shells.
Prick the bottoms with a fork to prevent puffing.
- Bake the shells
Bake for 10–12 minutes or until lightly golden.
Remove from oven and let cool completely before filling.
- Prepare the caramel pecan filling
In a small saucepan over low heat, melt the caramel candies with the cream, stirring until smooth and silky.
Stir in the chopped pecans.
- Fill and decorate
Spoon the warm caramel-pecan mixture into the cooled tart shells, filling them just to the top.
Gently press a pecan half on top of each tart for garnish.
- Set and serve
Allow tarts to cool and the caramel to firm slightly before serving.
Optionally, warm slightly before eating for extra gooey caramel.