In a medium bowl, combine the flour and sugar. Add the chilled, cubed butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Stir in the egg yolk and gradually incorporate the cold water until the dough just holds together. Be careful not to overmix; we don’t want a tough crust!
Shape your dough into a disk, wrap it in plastic, and chill in the refrigerator for at least 30 minutes.
Preheat your oven to 350°F (175°C).
Once chilled, on a lightly floured surface, roll out the dough to about ¼-inch thick and place it into a tart pan, pressing it into the bottom and up the sides.
Place a piece of parchment paper over the crust and fill it with pie weights or dried beans to prevent it from puffing up. Bake for 15 minutes, then remove the weights and bake for an additional 10 minutes or until golden. Allow it to cool completely.
In a medium saucepan, heat the granulated sugar over medium heat. Stir constantly until it melts into an amber color.
Whisk in the butter until fully combined. Keep it over heat until smooth.
Carefully pour in the heavy cream while whisking continuously until the caramel thickens. Stir in sea salt and vanilla extract.
Pour the caramel into the cooled crust, sprinkle crushed nuts over the top, and add chocolate chips if desired.
Refrigerate the tart for at least 2 hours, allowing the caramel to set.
Notes
A delightful Caramel Crunch Tart that balances sweet and salty flavors with a crunchy crust and velvety caramel filling, perfect for gatherings or treating yourself.
Prep Time:30 minutes
Cook Time:40 minutes
Category:Dessert
Cuisine:American
Nutrition
Serving Size:8 servings
Calories:350
Sugar:20g
Fat:20g
Carbohydrates:36g
Fiber:1g
Protein:4g
Keywords: Caramel Crunch Tart, dessert, fall recipes, easy tart
