This Caramel Tart is the epitome of goodness. With only 2-3 ingredients and less than 5 minutes of your time, you can have your tart and eat it in no time at all! Great when you need an easy, no bake, fuss-free last-minute dessert.
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Happy Monday, folks. How’s your Monday going so far?
My kiddos are still off school for their Easter break. They go back a week today. Boy do I need them to go back to school. They’ve completely sucked the life out of me this past week. I’m shattered… constantly!
It’s turned into a vicious circle. The laundry is piled up. The dishwasher can’t keep up with the demand. There’s pots piling up in the kitchen waiting for the dishwasher to finish its current cycle. The house is turning into a pig stye.
I feel like I’m constantly busy yet nothing is getting done. And if I hear, “Muuuuuuuuuuuummmmm?” again, I’m actually going to scream!
#sendhelp
Ahhhh, the joys of single parenting… x3! Sometimes you just need some well deserved ‘me‘ time. Or a hidden underground bunker safe haven for 5 minutes.
And 5 minutes is more than enough time to make this amazing Caramel Tart recipe, and to get a little head start on eating it before you’re busted.
The caramel alone will give you enough energy to face the rest of the day! π
All you need to make this caramel tart is just 2-3 ingredients. Two ingredients if you don’t want to add sprinkles, or 3 if you do.
You’ll need a pre-baked store-bought or homemade unsweetened (savoury) shortcrust pastry crust, and 1 (397g/14oz) can of caramel or dulce de leche. And some chocolate sprinkles (optional). Or you can switch up the sprinkles to whatever you fancy.
The canned caramel is made from boiling sweetened condensed milk. If you can’t find the canned caramel in your area, feel free to either boil a can of sweetened condensed milk in water for 3 hours. Or you could even make the sweetened condensed milk yourself and boil it!
If you decide to go with the boil route, remove the label from the can first and ensure that you pour enough water in the pan so that it fully covers the can or jar. Bring the water to a rolling boil and carefully place the can/jar in and boil for 3 hours, occasionally checking to ensure there’s enough water to cover. Be very careful when removing the can or jar at the end, and allow to come to room temperature before using.
Pssssstttt, go for my homemade sweetened condensed milk and turn it into caramel… you get more caramel in your caramel tart that way! π
I can’t believe just how quick and easy this tart is, and utterly delicious too.
It’s just a case of smoothing the caramel into the pre-baked crust, adding sprinkles, and hey presto – instant caramel tart!
But what if you fancy amping it up even more? That’s the great thing about this caramel tart. You can use it as a base for whatever takes your fancy.
How about adding some chopped bananas straight onto the crust, adding the caramel on top and sprinkling with some toffee pieces? Instant Banoffee Pie!
You can let your imagination go wild with this recipe. Go for it! I’d love to hear where your imagination takes you.
Caramel Tart
Yield: 1 tart
Prep Time: 3 minutes
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.
Ingredients:
- 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
Directions:
- Remove the pastry crust from the packaging and place on the counter.
- Open the can of caramel and spoon it all out into the pastry base, smoothing with a spatula or a palette knife.
- Sprinkle over the chocolate sprinkles.
- Refrigerate for at least 1 hour before cutting and serving.
- Ensure leftovers are kept refrigerated.
TIPS:
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!
Love Caramel? You’ll enjoy these too…
- Gooey Chocolate Caramel Tart
- Chocolate & Salted Caramel Molten Lava Cakes
- Chocolate Salted Caramel Mug Cake
What would you add to this tart? Let me know in the comments below. π
More Caramel goodness from friends:
Salted Caramel Cheesecake by My Baking Addiction
Caramel Stuffed Krispie Treats by Cookies & Cups
Salted Nutella Caramel Butter Bars by The Domestic Rebel
Twix Caramel Chocolate Cups by Sweetest Menu
This is way to easy to be this good π May be dangerous!
This is the perfect last minute dessert! It looks so easy, but so good.
Sooooo easy! Love it!
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
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.
This looks delish! Cute video γ
This is definitely my kind of dessert! π
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!
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.
ohhhh my goodness! This tart is downright DANGEROUS!
Hey can we pour chocolate ganache over d caramel?
this looks delicious !thanks for sharing..
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?
Thanks!
*novice in the kitchen over here!
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. π In my local grocery stores, it’s shelved right next to the sweetened condensed milk. I hope that helps.