Description
This Caramel Crunch Tart is a decadent dessert featuring a buttery, tender crust filled with rich, homemade caramel and topped with crunchy chocolate-covered toffee bits and optional nuts. Perfect for a special occasion or a sweet treat, this tart combines smooth caramel with a delightful crunchy texture in every bite.
Ingredients
Scale
For the Tart Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 1-2 tablespoons cold water, as needed
For the Caramel Filling:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Topping:
- 1 cup chocolate-covered toffee bits
- 1/4 cup chopped nuts (such as pecans or walnuts), optional
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the tart crust.
- Mix Crust Ingredients: In a mixing bowl, combine the all-purpose flour and powdered sugar. Add the cold, cubed unsalted butter and mix until the mixture resembles coarse crumbs, which ensures a flaky crust.
- Add Egg Yolk: Incorporate the egg yolk into the mixture, mixing until combined. If the dough feels too dry to hold together, gradually add 1 to 2 tablespoons of cold water until the dough is cohesive.
- Press into Tart Pan: Firmly press the dough evenly into the bottom and up the sides of a tart pan. Prick the bottom with a fork to prevent bubbling during baking.
- Bake the Crust: Bake the crust in the preheated oven for 15 to 20 minutes, until it turns a light golden brown. Remove from oven and allow it to cool completely before adding the filling.
- Melt Sugar: In a medium saucepan over medium heat, add the granulated sugar. Stir constantly as the sugar melts, turning a golden amber color to form the base of the caramel.
- Add Butter: Carefully add the unsalted butter pieces to the melted sugar, stirring until the butter melts completely and the mixture is smooth.
- Incorporate Cream: Slowly pour in the heavy cream while continuously stirring to prevent lumps. Add vanilla extract and salt, stirring until the caramel is smooth and well blended.
- Pour into Crust: Pour the prepared caramel filling evenly over the cooled tart crust, spreading it gently to the edges.
- Sprinkle Topping: Evenly distribute the chocolate-covered toffee bits over the caramel layer. If desired, add chopped nuts for extra crunch.
- Cool Completely: Allow the tart to cool at room temperature for about 1 hour or until the caramel is set firmly.
- Slice and Enjoy: Once fully cooled and set, slice the tart into wedges and serve to enjoy the decadent combination of smooth caramel and crunchy toppings.
Notes
- To prevent the crust from shrinking, chill the dough before baking or use pie weights when blind baking.
- You can substitute heavy cream with half-and-half for a lighter caramel, though it may be less rich.
- Use caution when melting sugar to avoid burns as caramel gets very hot and sticky.
- Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- For added texture and flavor, consider using different nuts like almonds or hazelnuts as topping.
