Salted Caramel Tartlets with Pralined Nuts
- Energy Kcal 376
- Carbohydrates g 38.5
- of which sugars g 27.5
- Protein g 5.1
- Fats g 22.3
- of which saturated fat g 9.4
- Fiber g 1.8
- Cholesterol mg 64
- Sodium mg 119
- Vegetarian
- Difficulty: Easy
- Prep time: 40 min
- Cook time: 20 min
- Makes: 12 pieces
- Note + cooling time (at least 1 h 30 min. in total)
PRESENTATION
Get ready to dive into a really delicious fusion of flavors with these caramel tartlets. Seriously good stuff. They're bringing the best of American dessert creativity right to your table. And you know what? They're not just about sweetness. Nope. They balance out with a tangy hint of salt in the caramel and a crunchy kick from praline nuts. That shortcrust pastry—super tasty, with just a subtle sugar touch—meets the salty caramel layer, and honestly, it's an irresistible combo. Each bite? A little adventure, really. Imagine capturing all the great things about a caramel nut tartlet in one delicious mouthful. Plus, a generous dollop of unsweetened whipped cream cuts through the richness. Adds lightness, which is great, before that sweet caramel flavor comes back to delight your taste buds.
These praline tartlets are anything but old-fashioned. They're really reflecting the latest American dessert trends by mixing salted caramel with crunchy pecans. While many European treats stick to strictly sweet notes, these mini caramel tarts introduce a salty twist—which sets them apart from traditional pastries. People often rave about how the moist caramel seeps into the base, but the real star? Oh, it's definitely the crunchy praline pecans on top. Every bite is a layer of flavors: starting with a golden pastry shell, moving through thick, gooey caramel, and finishing with roasted, sugary nuts.
For sure, this dessert is perfect for those who enjoy a combo of textures and flavors—covering crunchy, sweet, and salty all in one go. Whether you're a fan of nutty caramel desserts or just looking for something that feels a bit fancy yet still homey, these caramel nut tarts are sure to impress. They're a hit at gatherings and also make for a satisfying quick snack—just watch how quickly they disappear! Really, really fast.
INGREDIENTS
- For the shortcrust pastry (for 12 tartlets with a diameter of 2 3/8 in)
- Type 00 flour 1.4 cups (170 g) - About 1 3/8 cups
- Almond flour 1 cup (100 g)
- Butter 6 ½ tbsp (90 g) - soft
- Sugar 4 tbsp (50 g)
- Eggs 2 oz (55 g) - (about 1)
- For the salted caramel
- Caramel topping 1.1 cups (270 g)
- Fresh liquid cream ½ cup (100 g)
- Butter 2 tbsp (30 g) - softened
- Fine salt ½ tsp (3 g)
- For the whipped cream
- Fresh liquid cream 1 cup (250 g)
- Vanilla bean ½
- For garnish
- Fresh liquid cream 2 tbsp (30 g)
How to prepare Salted Caramel Tartlets with Pralined Nuts
To make the salted caramel tartlets, first prepare the shortcrust pastry: place the softened butter in a bowl with the sugar 1 and beat together with electric beaters until combined, then add the egg 2 and continue mixing until fully incorporated. At this point add the 00 flour 3
and the almond flour 4 and mix with the beaters until you have a homogeneous dough 5. Transfer the dough to the work surface and form a disc, wrap it in plastic wrap 6. Let it rest in the refrigerator for at least one hour.
Meanwhile, prepare the pralined nuts: in a non-stick skillet pour the sugar and the water 7 and set over medium-low heat. When the sugar has completely dissolved, add the pecan halves and stir continuously with a wooden spoon 8 until the sugar crystallizes. Pour the pralined nuts onto a sheet of parchment paper and let them cool, separating them with your hands 9.
Take the shortcrust pastry from the refrigerator and roll it out to a thickness of about 3/16 in (5 mm) 10, then cut disks with a round cutter 2 3/8 in in diameter (6 cm) 11. Line tartlet tins of the same diameter and prick the bases with the tines of a fork 9. Bake in a preheated fan (convection) oven at 338°F (170°C) for 15 minutes.
Meanwhile prepare the salted caramel: pour the heavy cream into a small saucepan and bring to a boil, then add the caramel topping 13, stir and wait for it to return to a boil. Let the caramel thicken over medium heat for about 3–4 minutes, then remove from the heat and add the salt 14 and the butter 15. Stir well and set aside temporarily.
When the tartlet shells are baked, remove them from the oven and let them cool. Once the shells are cool, fill them with the salted caramel 16, reserving one tablespoon of caramel. Place the filled tartlets in the refrigerator to chill for at least 30 minutes 17. Meanwhile, dilute the reserved caramel with 30 g of heavy cream (about 1 fl oz / 2 tbsp) 18 and mix well to combine.
Finally, prepare the whipped cream: pour the heavy cream into a bowl, add the seeds from a vanilla bean 19 and whip with electric beaters 20 until you reach the desired consistency (stiff peaks) 21. Transfer the whipped cream to a piping bag fitted with a 12 mm star tip (about 1/2 in).
After the chilling time, take the tartlets from the refrigerator and garnish each with a dollop of whipped cream, then drizzle a little caramel sauce 22 and place a pralined nut on top 23. Your salted caramel tartlets with pralined nuts are ready to serve 24!