Name: 5 Irresistible Mini Caramel Tartlets That Steal the Show
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 32 min
Cuisine: International
Ingredients: 1 cup all-purpose flour; 1/2 cup unsalted butter, chilled; 2 tbsp sugar; 1/4 tsp salt; 1/2 cup caramel sauce; 1/2 cup heavy cream; 1 tsp vanilla extract

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Oh my goodness, you HAVE to try these mini caramel tartlets! I swear, they’re the perfect little bites of joy, buttery, sweet, and just the right amount of fancy. The first time I made them for my book club, they disappeared faster than I could refill the wine glasses. There’s something magical about individual desserts that makes people feel special, and these caramel tartlets deliver that wow factor with minimal effort. They’re actually easier than cookies but look like you spent hours in the kitchen. Pro tip: make extra because trust me, no one can eat just one!

Why You’ll Love These Mini Caramel Tartlets

Let me tell you why these little beauties will become your new go-to dessert:

Quick to make: From mixing bowl to serving plate in under an hour (including chilling time!), perfect for when you need something impressive fast.
Party superstars: Their cute individual sizes make them ideal for gatherings, and they always disappear fast. I’ve seen guests sneak seconds when they think no one’s looking!
Endless customizing: Top with sea salt, chocolate shavings, or crushed nuts to make them your own. I love changing it up based on my mood.
Foolproof recipe: Even if you’re not a baker, you can’t mess these up. The crust forgives imperfect pressing, and store-bought caramel saves the day.

Ingredients for Mini Caramel Tartlets

Gathering these simple ingredients is the first step to caramel heaven. I’ve made these tartlets so many times I could probably recite this list in my sleep!

For the crust:

1 cup all-purpose flour: the foundation of our buttery base
1/2 cup unsalted butter, chilled and cubed: cold is crucial for flakiness!
2 tbsp sugar: just enough sweetness to balance the caramel
1/4 tsp salt: my secret weapon to enhance all the flavors

For the filling & topping:

1/2 cup caramel sauce: store-bought works great, but homemade is divine if you’re feeling fancy
1/2 cup heavy cream: chilled is best for whipping
1 tsp vanilla extract: pure vanilla makes all the difference

See? Nothing complicated, just good, honest ingredients that work magic together! If you love easy desserts, check out some other great recipes over at Family Tastes.

Equipment You’ll Need

Don’t worry, you won’t need any fancy gadgets for these tartlets! Here’s what I always grab from my kitchen:

Mini tartlet molds: I use a standard 12-cup mini muffin tin, but proper tartlet pans work beautifully too
Mixing bowls: One medium-sized one for the crust does the trick
Pastry cutter or fork: For blending that butter into the flour until it’s perfectly crumbly
Electric mixer: Optional but handy for whipping the cream topping

That’s it! Simple tools for spectacular results.

How to Make Mini Caramel Tartlets

Okay friends, here’s where the magic happens! Making these mini caramel tartlets is easier than you think, and I’ll walk you through each step just like I would if we were baking together in my kitchen. You’re going to love how simple this is!

Prepare the Tartlet Crusts

First things first, let’s make those buttery little crusts that’ll hold all that caramel goodness. Preheat your oven to 350°F (175°C) while you work, this gives the oven time to get nice and toasty.

In your mixing bowl, combine the flour, sugar, and salt. Now here’s my favorite part, add those chilled butter cubes! I like to use my fingers to work the butter into the flour until it looks like coarse sand with some pea-sized butter bits remaining. Those little butter pockets will give our crust that perfect flakiness.

Next, press about 1 tablespoon of dough into each mini tartlet mold, making sure to push it up the sides evenly. No need to be perfect here, rustic is charming! Pop them in the oven for 12 minutes until they’re lightly golden around the edges. Oh, that buttery smell filling your kitchen? That’s how you know you’re doing it right!

Fill and Finish the Tartlets

Here comes the fun part, but patience is key! Let those crusts cool completely in the pans before filling. I know it’s tempting to rush, but warm crusts + caramel = soggy bottoms, and nobody wants that.

Once cooled, spoon about 2 teaspoons of caramel sauce into each crust. Pro tip: If your caramel is too thick, warm it slightly so it spreads easily. Now for the crowning glory, whip that heavy cream with vanilla until soft peaks form. Pipe or dollop it over the caramel, and if you’re feeling fancy, sprinkle with a tiny pinch of sea salt. The salty-sweet combo will make your taste buds dance!

Chill for at least an hour before serving, this lets everything set beautifully. And voila! You’ve just made the most adorable, irresistible mini caramel tartlets. See? I told you it was easy! If you enjoy bite-sized desserts, you might also like these no-bake caramel cups.

Tips for Perfect Mini Caramel Tartlets

After making these tartlets more times than I can count, here are my absolute must-know tips for perfect results every single time:

Chill that dough: If you’ve got an extra 30 minutes, pop your shaped crusts in the fridge before baking. It helps them hold their shape and get extra flaky.
Easy on the caramel: Overfilling leads to sticky fingers and messy plates. About 2 teaspoons per tartlet is the sweet spot, literally!
Piping bag magic: A simple zip-top bag with the corner snipped off gives you picture-perfect whipped cream swirls in seconds. My secret? Twist the bag as you pipe for cute little peaks.
Patience pays off: I know it’s hard, but letting them chill that full hour makes all the difference, the caramel sets, the cream firms up, and they become little bites of heaven.

Follow these simple tricks, and you’ll be the tartlet queen (or king!) in no time! For more small-batch treats, check out the mini blondie squares.

Variations and Substitutions

One of my favorite things about these mini caramel tartlets is how easily you can make them your own! Here are some delicious twists I’ve tried over the years:

Gluten-free option: Swap the all-purpose flour for a 1:1 gluten-free blend. I’ve had great results with Bob’s Red Mill, just add an extra teaspoon of butter for moisture.
Dairy-free delight: Use coconut oil instead of butter for the crust, and coconut cream whipped with a bit of maple syrup for the topping. It’s heavenly!
Top it off: Try a chocolate drizzle (melted chocolate chips + coconut oil), chopped toasted pecans, or even a sprinkle of espresso powder for grown-up flavor.
Fruit twist: My neighbor swears by adding a thin slice of banana under the caramel, sounds weird but tastes amazing!

Really, the possibilities are endless, have fun experimenting! You might also enjoy these mini cookie cups with cream.

Serving and Storing Mini Caramel Tartlets

These little caramel beauties taste best when served chilled, that hour in the fridge makes all the difference! I love arranging them on a pretty cake stand with doilies for special occasions, or just popping them straight from the fridge onto a simple plate for casual get-togethers. If you (somehow!) have leftovers, store them in an airtight container in the fridge for up to 3 days. Just a heads up, freezing isn’t recommended as the caramel can get grainy and the crust loses its perfect texture. But let’s be honest, these rarely last more than a day in my house!

Mini Caramel Tartlets Nutritional Info

Okay, let’s be real, we’re not eating these mini caramel tartlets for their health benefits! But since you asked, each little bite of heaven comes in around 180 calories. They’ve got about 10g of fat (that butter makes them so good!), 12g of sugar from the caramel, and 2g of protein. Remember, these are estimates, your actual numbers might vary slightly depending on your specific ingredients. But hey, life’s too short to count calories when caramel’s involved, right?

Frequently Asked Questions

I get asked about these mini caramel tartlets all the time, here are the answers to the questions that pop up most often:

Can I make these ahead of time?
Absolutely! In fact, I often assemble them the night before a party. Just keep them chilled in the fridge, the flavors actually improve as they sit. The whipped cream holds up beautifully for about 24 hours if your fridge isn’t too humid.

Can I use homemade caramel instead of store-bought?
Oh yes please! Homemade caramel takes these to another level. Just make sure it’s thick enough, if yours is runny, simmer it for a few extra minutes until it coats the back of a spoon. Too thick? A splash of cream will loosen it perfectly.

How do I prevent soggy crusts?
The golden rule? Cool those crusts completely before adding caramel! I usually let mine sit in the pans for at least 30 minutes after baking. If you’re extra paranoid (like me sometimes), you can even give them a quick brush of melted chocolate before adding caramel, it creates a waterproof barrier!

Share Your Mini Caramel Tartlets

I’d love to see your gorgeous creations! Snap a photo of your mini caramel tartlets and tag me on Instagram @bakingwithjoy, nothing makes me happier than seeing fellow bakers enjoying this recipe. Bonus points if you got creative with the toppings!

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