These Mini Caramel Custard Tarts are elegant, silky-smooth treats that blend a buttery tart crust, creamy custard filling, and glossy caramel jelly topping. Perfect for tea parties, celebrations, or as a refined dessert to impress guests, these bite-sized delights offer a balance of textures and flavors in every bite.

Why You’ll Love This Recipe

You’ll adore these mini tarts for their irresistible layers — a crisp, almond-flavored crust paired with soft, melt-in-your-mouth custard and a delicate caramel jelly top. They’re surprisingly simple to make, look beautiful on a dessert tray, and taste like a professional patisserie creation. Each tart has a light sweetness that’s not overpowering, making them ideal for any occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For Tart Crust
55 g unsalted butter, room temperature
50 g powdered sugar
20 g beaten egg, room temperature
20 g almond flour
5 drops vanilla oil
105 g cake flour
Beaten egg for brushing on the crust

For Custard
2 egg yolks
30 g granulated sugar
70 g milk
70 g heavy cream
3 g powdered gelatin
1 Tbsp water (for gelatin)
3 drops vanilla oil

For Caramel Jelly
60 g granulated sugar
2 Tbsp water (for adding to sugar)
2 Tbsp water (for adding to cooked caramel)
2 g powdered gelatin
1 Tbsp water (for gelatin)

Topping
Whipped cream

Directions

1. Prepare the Tart Dough:
   In a bowl, cream together unsalted butter and powdered sugar until smooth. Gradually add the beaten egg and mix well. Add almond flour and vanilla oil, then gently fold in cake flour until just combined. Shape the dough into a ball, wrap in plastic wrap, and chill for 30 minutes.
2. Shape and Bake the Crust:
   Preheat the oven to 170°C (340°F). Roll the chilled dough to about 3 mm thickness and cut into circles to fit muffin molds (about 7 cm diameter). Line the molds with the dough, pressing gently along the sides. Prick the bottoms with a fork and brush lightly with beaten egg. Bake for 15–18 minutes until golden brown. Let cool completely.
3. Make the Custard Filling:
   In a small bowl, sprinkle gelatin over 1 Tbsp water and let it bloom for 5 minutes. In a saucepan, whisk together egg yolks and sugar until pale. Add milk and heavy cream, then heat gently over low heat, stirring constantly until slightly thickened (do not boil). Remove from heat and stir in gelatin until dissolved. Add vanilla oil and mix well. Strain the mixture through a sieve, then pour into the cooled tart shells. Chill for at least 2 hours, or until set.
4. Prepare the Caramel Jelly:
   In a saucepan, combine granulated sugar and 2 Tbsp water. Heat over medium heat without stirring until it turns amber. Carefully add 2 Tbsp water (it will bubble vigorously). Remove from heat. In a separate bowl, bloom gelatin with 1 Tbsp water. Add the bloomed gelatin into the hot caramel and stir until dissolved. Let cool slightly before pouring over the chilled custard layer. Refrigerate again until the jelly sets, about 1 hour.
5. Finish and Serve:
   Once fully set, remove the tarts from the molds and top with a swirl of whipped cream before serving.

Servings and Timing

Servings: 6 mini tarts
Prep time: 30 minutes
Cook time: 25 minutes
Chilling time: 3 hours
Total time: About 4 hours

Variations

• Chocolate Caramel Tart: Add 1 tablespoon of cocoa powder to the tart crust for a chocolatey base.
• Coffee Custard: Replace vanilla oil with a teaspoon of instant coffee dissolved in warm milk for a mocha twist.
• Coconut Version: Substitute heavy cream with coconut cream for a tropical flavor.
• Nutty Finish: Top with caramelized almonds or hazelnuts instead of whipped cream for crunch.

Storage/Reheating

Store the mini tarts in an airtight container in the refrigerator for up to 3 days. Do not freeze, as the custard and jelly textures may separate. Serve chilled directly from the fridge for the best flavor and consistency. Avoid reheating, as it can melt the caramel layer.

FAQs

How do I prevent the tart crust from shrinking?

Chilling the dough before baking and pricking the base with a fork helps maintain its shape.

Can I make the tart dough ahead of time?

Yes, you can prepare the dough up to two days in advance and refrigerate it until ready to use.

What can I use instead of vanilla oil?

You can use vanilla extract or vanilla bean paste for a similar flavor.

Can I use store-bought tart shells?

Absolutely! Store-bought mini tart shells work well if you’re short on time.

How do I know when the custard is thick enough?

The custard should coat the back of a spoon but not boil. Boiling can cause curdling.

Can I skip the caramel jelly layer?

Yes, but it adds a lovely flavor contrast and glossy finish to the tarts.

Why is my caramel jelly too hard?

You may have used too much gelatin or overcooked the caramel. Use exact measurements for best results.

Can I make these as a large tart instead of minis?

Yes, this recipe can be made in a 20 cm (8-inch) tart pan. Adjust chilling times accordingly.

How do I get clean layers when pouring?

Let each layer fully set before adding the next to prevent mixing.

What pairs well with these tarts?

Serve with hot tea, coffee, or a glass of milk for a comforting dessert experience.

Conclusion

These Mini Caramel Custard Tarts are the perfect fusion of smooth, creamy custard and golden caramel atop a crisp buttery crust. Their refined look and balanced flavor make them ideal for both casual gatherings and special celebrations. With a little patience and care, you can create a bakery-worthy dessert right at home.

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