Salted Caramel Tartlet Recipe with Ganache

A salted caramel tartlet recipe made with buttery pate sablee (sweet shortcrust pastry), salted caramel, chocolate ganache, and flaked sea salt. These tarts are well-balanced with flavors that aren’t too rich. The caramel filling takes no more than 10 minutes, and it’s a foolproof filling that anyone can make.

salted caramel tartlets with flaked sea salt, condensed milk caramel filling, and chocolate ganache

What is a Salted Caramel Tartlet?

This salted caramel tartlet recipe has a pate sablee crust, condensed milk caramel filling, bittersweet chocolate ganache, and flaked sea salt.

The crust is crumbly and light, but it’s substantial enough to hold the salted caramel filling.

The caramel filling isn’t overly rich or sweet, which is important if you want to eat an entire caramel tartlet without feeling like you’re on sugar overload.

The ganache is meant to be a garnish that complements the flavor of the caramel. Because you use a small amount, the chocolate isn’t overwhelming or too rich.

Best Pastry Dough for Tartlets

What pastry dough should you use for this recipe? When developing a new recipe, I always ask myself this question.

Two Types of Dough

Two types of pastry dough that work well for salted caramel tartlets include pate sucree (sweet crust pastry) and pate sablee (shortcrust pastry) work well.

For this recipe, I’m using pate sablee, which is buttery, sweet, and tender. It works well with caramel because of its buttery flavor and light crumbly texture.

Up Your Baking Game

If you want step-by-step instructions to learn how to make tart dough, master fillings, and make beautiful tarts that actually taste delicious, consider becoming a member of my baking program.

In my baking program, there is a course with classes and instructions to walk you through 4 kinds of tart dough, 7 tarts, Italian meringue, and demos on piping techniques for tarts.

salted caramel tartlet recipe with condensed milk caramel filling

The Best Way to Make Caramel Filling

Let’s talk about how to make the filling for this salted caramel tartlet recipe, as I think this is important and worth discussing.

While there are many caramel-making methods (such as instant pot, microwave, etc.), nothing duplicates the results you get from making caramel in a pot on the stove.

The texture and flavor are unbeatable.

How I Tested the Fillings

When I started developing this recipe, I tested 2 different kinds of caramel (both cooked on the stove). I turned my salted caramel sauce into a filling, and I also took inspiration from my Millionaire Shortbread bar recipe.

The results

The salted caramel sauce is delicious as a sauce, but it’s not great as a tart filling.


Because it’s decadent and rich. Which is perfect when you want a caramel drizzle on ice cream or cinnamon apple crepes. But it’s too sweet and rich to eat as the main filling in this recipe.

So I focused my recipe-developing skills on the sweetened condensed milk caramel filling, played around with the ratios and temperature for cooking, and voila!

I created a caramel that was neither too sweet nor too rich. It’s soft but not runny. And you can eat more than a few bites without a sickly sweet feeling.

**Pro Tip: Stir the caramel sauce with a whisk continually until it reaches the right temp. This helps all the ingredients to cook evenly without scorching on the bottom.

salted caramel tartlet cut open showing caramel filling

How Much Salt Should You Add?

Another important point to consider when making this caramel tartlet recipe is how much salt you really need to make it “salted.”

I would say that’s a very subjective question because we all have different preferences and tastes.

The recommended amount of salt:

If you want light salt that enhances the caramel flavor but doesn’t taste salty, use 1/4 teaspoon fleur de sel (or flaked sea salt).

For tartlets that have a slightly saltier taste, add 1/2 teaspoon fleur de sel.

For tartlets with a more prominent salt flavor, use 3/4 – 1 tsp fleur de sel.

caramel tartlet on a sheet pan

Can You Use Salted Butter?

While you can use salted butter in the caramel filling, you have less control over the salt content.

For consistent results, use unsalted butter, and add salt to the caramel. This gives you optimal control over the final result.

If you use salted butter, add a small amount of fleur de sel to the filling(such as 1/4 tsp) to start. Once the caramel cools, you can taste it to gauge the salt level.

Because there is no regulation on how much salt is in a stick of butter, it’s still best to use unsalted butter and add the salt to the caramel.

Other Flavor Options

Many flavors go well with caramel.

If you want to add different flavors to your tarts, here are a few that work well:

  • Vanilla
  • Apple
  • Warm spices
  • Fruit (berries work well)
  • Nuts
caramel tartlet with chocolate ganache on a black plate

How to Prevent Tartlets from Becoming Soggy

This is a simple answer. Use a good crust recipe (hint, the one below), and bake the tart crusts completely before filling.

Also, ensure that the tart shells are completely cool before filling, which helps the crust to set and firm up after baking.

As a note, the tarts will naturally soften over time, especially if they are in the refrigerator for a few days. But if you’ve followed the two tips above, they shouldn’t get completely soggy and fall apart.

How to Make Caramel Tartlets

  1. Make pate sable tartlets in these tart rings and freeze them. Bake the tart shells on an airmat, remove them from the rings, and cool them on a cooling rack.
  2. Make the salted caramel filling in a medium pot (done in 5-10 minutes), and pour it into tart shells.
  3. Allow tarts to cool for 1 hour.
  4. Make the ganache and spread a light layer on caramel tartlets.
  5. Garnish with flaked sea salt, and enjoy.

Essential Baking Tools for This Recipe


Salted Caramel Tartlet Recipe

4 salted caramel tartlets with chocolate ganache and flaked sea salt on a vintage gray sheet pan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

A salted caramel tartlet recipe made with buttery pate sablee (sweet shortcrust pastry), salted caramel, chocolate ganache, and flaked sea salt. The caramel filling takes about 10 minutes to make, and it’s an easy caramel filling to make.

  • Author: Camille
  • Prep Time: 45 minutes
  • Chill Time: 60 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 56 tartlets 1x
  • Category: Tarts


Units Scale

Pate Sablee

  • 113 g unsalted butter, room temp (65 F)
  • 170 g all-purpose flour

  • 1/4 tsp Morton’s kosher salt (coarse)

  • 60 g powdered sugar

  • 30 g egg, room temp

Salted Caramel Filling

  • 198 g sweetened condensed milk
  • 15 g granulated sugar
  • 70 g brown sugar
  • 36 g light corn syrup
  • 90 g heavy cream
  • 1/2 tsp fleur de sel or flaked sea salt

Chocolate Ganache

  • 50 ml heavy cream
  • 50 g bittersweet chocolate
  • 7 g unsalted butter (1/2 Tbs)
  • Flaked sea salt (optional garnish)


To Make Sweet Shortcrust Pastry (Pate Sablee)

  1. Cream the butter on low in a stand mixer fitted with a paddle attachment.
  2. Combine all dry ingredients in a bowl. With the mixer on low, add dry ingredients in 3 additions. Mix until somewhat smooth and combined.
  3. Add egg and mix on low until combined with no yellow egg streaks.
  4. Place the dough on a piece of parchment paper long enough to fit a half sheet pan. Then place another piece of parchment on top and roll the dough to 1/8 inch thickness (2 mm). Place the rolled dough on a half-sheet pan, and transfer to the freezer for 15 minutes.
  5. Remove the dough from the freezer and cut out circles with the tart rings. Transfer to a sheet pan lined with an airmat.
  6. Using a ruler, cut strips of dough approx 9 inches long and 3/4 inch wide, and line the tart rings. If the dough begins to soften and stretch, return to the freezer for 15 minutes and then continue. Repeat this process until the tart rings are lined.
  7. Place formed tartlets in the freezer for 60 minutes to fully freeze.
  8. Preheat oven to 325 F (165 C).
  9. Bake tarts for 18-25 minutes until golden brown and the sides have pulled slightly away from the tart rings. Cover lightly with foil if they are browning too much in the centers during baking).
  10. Allow tarts to cool for 5 minutes, remove them from the tart rings, and cool completely on a cooling rack before filling.

To Make the Caramel Filling

  1. Combine all ingredients in a medium pot. Cook over medium heat and stir continually until the temperature reaches 230 F (110 C). 
  2.  Pour into the tartlet shells until 3/4 full.
  3. Allow to cool at room temp for 1 hour, then top with ganache. 

To Make Chocolate Ganache

  1. Chop chocolate finely and add to a heat-safe bowl along with the butter.
  2. Next, warm the cream in a small pot on medium heat until simmering. Pour the simmering cream over the chocolate, and let it sit for 2-3 minutes.
  3. Gently whisk the chocolate, butter, and cream until smooth and silky. 
  4. Add about 1 tablespoon of chocolate on top of each tartlet (you may have a little ganache left). Then use an offset spatula to spread the chocolate ganache over the caramel tartlets gently. Sprinkle with flaked sea salt if desired.
  5. Store tarts in an airtight container in the fridge for up to a week. Remove from the fridge at least 15 minutes before eating so the caramel is closer to room temperature. These tarts are best eaten at room temperature.


This is a Baker Street Society original recipe.


  1. These are so good! Plus I learned a new skill making the Pate Sablée. These are going to be great around Holiday time as well! Not over sweet at all, the perfect balance!

    • Cherie, thank you for the review! I’m so glad you enjoyed the tarts. Aren’t the tart rings fun? So happy you enjoyed them.

  2. I used this recipe for my first try making tarts and it did not disappoint! Super easy to follow and creates a delicious tasting tartlet. The filling is incredible and not too sweet but still very satisfying. I didn’t know about pastry bubbling as this is my first attempt at baking a crust, but after a bit of reading, I managed to save them from bubbling by docking before baking. I’ll be getting pie weights to use until I get better at the technique.

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