Ingredients
| Ingredient | Amount | Role in the Recipe |
|---|---|---|
| All-purpose flour | 1¼ cups (150 g) | Base for tart shells—supports the filling |
| Unsalted butter | ½ cup (113 g), cold | Creates flakiness and rich flavor in the crust |
| Powdered sugar | ⅓ cup (40 g) | Delicately sweetens and tenderizes crust |
| Salt | Pinch in crust | Enhances overall flavor, balances sweetness |
| Dulce de leche | 1 cup (240 g), jarred or homemade | Core caramel flavor |
| Large egg | 1, for filling | Binds the filling for smooth texture |
| Heavy cream | ⅓ cup (80 ml) | Adds creaminess to the caramel |
| Chopped pecans | 1 cup (120 g), toasted | Provides crunch and nutty flavor |
| Vanilla extract | 1 tsp | Rounds out rich caramel flavor |
| Optional finishing salt | A small pinch | Enhances depth and cuts sweetness |
Instructions
A. Prepare Tart Shells
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Whisk flour, powdered sugar, and salt.
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Cut in cold butter using a pastry cutter or fingertips until pea-sized crumbs form.
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Add a tablespoon of cold water at a time, mixing until dough just comes together.
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Shape into a disk, wrap, and chill 30 minutes.
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Roll out dough to ⅛-inch thickness; cut 4-inch circles.
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Gently press into tart pans or muffin cups.
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Blind bake at 350°F (175°C) for 10 minutes with weights, remove weights, bake 5 more minutes until light golden.
B. Make Dulce de Leche Filling
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In saucepan, whisk dulce de leche, cream, vanilla, egg until smooth.
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Cook gently over medium-low heat for 2–3 minutes until slightly thickened—don’t boil.
C. Assemble & Bake
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Divide chopped pecans among baked shells.
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Pour caramel filling into each shell (¾ full).
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Bake 15 minutes until filling is set but slightly jiggly.
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Let cool for 10 minutes, then remove.
D. Finishing Touches
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Sprinkle flaky sea salt on top (optional).
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Let cool completely before serving.
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Serve plain or with a drizzle of chocolate or caramel sauce.