Salted Caramel Tart Recipe

A decedent salted caramel tart recipe for the finest occasions.  Salted caramel has become increasingly popular this century, the addition of the salt seems to bring out the caramel flavour and offset the sweetness beautifully.

We like to use Halen mon’s vanilla salt when baking especially on our salted caramel tart recipe.

The pastry cases for this salted caramel tart recipe are made using our pastry recipe for Pasta Frolla.


If you need some help with your baking, why not come on on our cookery courses at the Hobbs House Bakery School.

Serves (makes) 8 tarts


  • For Salted Caramel:

  • 225g caster sugar

  • 150ml single cream

  • 100ml water

  • 115g butter

  • For Salted Caramel Topping:

  • 175g good quality chocolate

  • Good quality course sea salt

  • 30g butter


  1. For the sweet pastry cases make our Pasta Frolla recipe

  2. For the caramel, put the sugar and water into a heavy-based saucepan and bring to boil and take it to a deep golden Caramel, at 180°C without stirring.

  3. Remove from the heat and gently pour in the cream, stir until combined and smooth, then bit by bit at the butter until combined.

  4. Pour into 8 baked blind pastry cases and leave to set.

  5. Melt the chocolate and butter together then drizzle over the caramel and swirl.

  6. Use a pinch of sea salt and crumble over the tarts then leave to cool completely.