Caramel Tart [Video Recipe]

Yield: 1 tart

Caramel Tart

Caramel Tart

This Caramel Tart is the epitome of goodness. Rich and delicious with just 2-3 ingredients and less than 5 minutes of your time! Great when you need an easy, fuss-free last-minute dessert.

Prep Time 3 minutes


  • 1 pre-baked unsweetened shortcrust pastry crust, homemade or store-bought
  • 1 (397g/14oz) can of caramel or dulce de leche, see tips
  • chocolate jimmie sprinkles


  1. Remove the pastry crust from the packaging and place on the counter.
  2. Open the can of caramel and spoon it all out into the pastry base, smoothing with a spatula or a palette knife.
  3. Sprinkle over the chocolate sprinkles.
  4. Refrigerate for at least 1 hour before cutting and serving.
  5. Ensure leftovers are kept refrigerated.



If you cannot find canned caramel in your area, you can boil sweetened condensed milk in a can or jar covered in water in a pan, for 3 hours.
If you make homemade sweetened condensed milk and boil it, you'll have extra caramel! There can never be too much caramel!

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14 Comments on “Caramel Tart [Video Recipe]”

  1. Kristen @A Mind Full Mom β€” April 12, 2016 @2:06 pm Reply

    This is way to easy to be this good :) May be dangerous!

  2. Danielle - The Creative Bite β€” April 12, 2016 @2:39 pm Reply

    This is the perfect last minute dessert! It looks so easy, but so good.

  3. DessertForTwo β€” April 12, 2016 @5:47 pm Reply

    Sooooo easy! Love it!

  4. Liz β€” April 12, 2016 @10:46 pm Reply

    This is one heavenly dessert! And who doesn't need a 3 ingredient treat that whips up in no time??? I hope you have some left to get you through the rest of spring break! xo

    1. Lisa | Sweet 2 Eat Baking β€” April 17, 2016 @11:39 pm Reply

      Thanks Liz. It was definitely needed something loaded with sugar to get me through those two weeks - ha! They're back at school tomorrow now. Phew.

  5. Megan @ MegUnprocessed β€” April 14, 2016 @12:09 am Reply

    This looks delish! Cute video γ€€

  6. Courtney Lopez β€” April 14, 2016 @9:47 pm Reply

    This is definitely my kind of dessert! :)

  7. Ann β€” April 17, 2016 @4:33 am Reply

    My mom used to boil cans of sweetened condensed milk way back in the 1950s she would do three or more cans at a time in a big pot. It keeps well on the shelf... She used to serve slices of just the carmel with real whipped cream and pecans.. I still do this- especially at Christmas time. Your recipe looks yummy .... NOTE- never let the cans boil dry. They do explode and it is horrid mess!

    1. Lisa | Sweet 2 Eat Baking β€” April 17, 2016 @11:37 pm Reply

      That's great to hear, Ann. Our Mother's and Grandmother's never took any of the shortcuts we take for granted these days. It is really easy to boil the can, especially if the milk is cheaper to buy than the caramel, which it is here. I've actually gone as far as making my own sweetened condensed milk and boiled that to make caramel. It turned out great! I think next time I make some, I'll be trying like your Mom made with the whipped cream and pecans - sounds delicious.

      And yes, I can't stress how important it is not to let the cans boil dry. And take great care not to burn yourself during the process. I found a way to combat this by using a slow cooker. It doesn't boil dry so you can set it and forget about it (well, for 6-8 hours anyway).

      Thanks for stopping by, Ann. Have a sweet day.

  8. Kayle (The Cooking Actress) β€” April 25, 2016 @11:31 pm Reply

    ohhhh my goodness! This tart is downright DANGEROUS!

  9. sakshi Singhal β€” May 12, 2017 @11:04 am Reply

    Hey can we pour chocolate ganache over d caramel?

  10. amy β€” May 14, 2017 @9:34 am Reply

    this looks delicious !thanks for sharing..

  11. Amanda β€” August 3, 2017 @12:39 pm Reply

    Can I ask what is probably a silly question- when boiling the condensed milk, do I just chuck the unopened can into water (covered) to boil? Or am I supposed to open the can so it can release steam?
    *novice in the kitchen over here!

    1. Lisa | Sweet 2 Eat Baking β€” August 9, 2017 @5:14 pm Reply

      It's not a silly question at all, Amanda. You just chuck it in the pan of water [unopened] and boil for 3 hours. You'll need to ensure you keep the can well covered with water though, so keep an eye on it and keep topping up as needed. If you don't keep it topped up, it can explode as the water keeps the pressure in the can down being submerged. You can do this in the slow cooker too - same principal, but around 6 hours on low.

      If you're worried about doing it, try looking for the canned caramel (maybe labeled as Dulce de leche, depending on area). They've already done all the boiling work for you. :) In my local grocery stores, it's shelved right next to the sweetened condensed milk. I hope that helps.