Description
Mini buttery tart shells filled with glossy, melt-in-your-mouth caramel custard.
Ingredients
Scale
- 1 cup Sugar (for caramel)
- 3 Eggs
- 1 cup Heavy cream
- 10 Tart shells (pre-baked)
- 2 tbsp Butter
- 1 tsp Vanilla extract
- 1/4 tsp Salt
- 1 tbsp Cornstarch (optional for thickening)
Instructions
- Preheat oven to 350°F (175°C) and prepare mini tart shells by blind baking until lightly golden.
- In a saucepan, melt sugar until amber caramel forms, then whisk in butter and cream until smooth.
- Let cool slightly, then whisk in eggs, vanilla, and a pinch of salt.
- Strain mixture for silkiness, then pour into baked tart shells.
- Bake for 20–25 minutes until custard is just set but still slightly wobbly.
- Cool completely, then refrigerate for at least 2 hours to firm.
- Serve chilled, optionally with a sprinkle of flaky sea salt on top.
Notes
- Ensure the caramel does not burn while melting.
- Straining the mixture is key for a silky texture.
- Adjust baking time based on your oven for perfect custard consistency.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 tart
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 100mg