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Mini Caramel Custard Tart

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Elegant and silky-smooth, these Mini Caramel Custard Tarts combine a crisp almond-flavored tart shell, creamy vanilla custard, and a glossy caramel jelly topping for a refined, bakery-worthy dessert.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 4 hours
  • Yield: 6 mini tarts
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

  • 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 the crust
  • 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
  • 60 g granulated sugar
  • 2 Tbsp water (for caramel)
  • 2 Tbsp water (to stop caramel)
  • 2 g powdered gelatin
  • 1 Tbsp water (for caramel gelatin)
  • Whipped cream (for topping)

Instructions

  1. In a bowl, cream together butter and powdered sugar until smooth. Gradually add beaten egg, then almond flour and vanilla oil. Fold in cake flour until combined. Shape into a ball, wrap, and chill for 30 minutes.
  2. Preheat oven to 170°C (340°F). Roll dough to 3 mm thickness and cut to fit 7 cm muffin molds. Line molds, prick bottoms, brush with beaten egg, and bake for 15–18 minutes. Cool completely.
  3. Bloom 3 g gelatin in 1 Tbsp water. In a saucepan, whisk yolks and sugar until pale. Add milk and cream, and heat gently while stirring until slightly thickened. Remove from heat, add gelatin, and stir until dissolved. Add vanilla oil. Strain and pour into cooled tart shells. Chill for 2 hours until set.
  4. For caramel jelly, heat sugar and 2 Tbsp water in a saucepan without stirring until amber. Carefully add 2 Tbsp water to stop cooking. Bloom 2 g gelatin in 1 Tbsp water, then add to hot caramel and stir to dissolve. Cool slightly and pour over set custard. Chill 1 hour until jelly is set.
  5. Once fully set, remove from molds and top with whipped cream before serving.

Notes

  • Chill tart dough to prevent shrinking during baking.
  • Do not boil the custard mixture—heat gently until slightly thickened.
  • Let each layer fully set before adding the next to keep clean layers.
  • Use store-bought tart shells to save time.
  • Do not freeze the tarts as the texture may change.

Nutrition

Find it online: https://savorymomskitchen.com/mini-caramel-custard-tart/