The ULTIMATE salted caramel tart made with a brown butter crust, fresh homemade salted caramel sauce and topped with  toasted brown sugar meringue.

salted butter



butter AP flour granulated sugar


granulated sugar water salted butter heavy whipping cream sea salt vanilla extract



egg whites light brown sugar vanilla extract


STEP 1: For the brown butter, heat butter until it melts, bubbles, foams and forms milk solids at the bottom. Cool. Prepare a tart pan and set aside

STEP 2: For the crust, combine brown butter with flour and sugar. Spread into a prepared pan, bringing it up on the sides. Freeze until solid.

STEP 3: Place parchment paper on top and fill with pie weights. Bake for 16 min at 350F. Remove pie weights and bake for 5 min. Allow to cool.

STEP 4: For the caramel sauce, swirl sugar and water until sugar is immersed. Place saucepan over heat until sugar dissolves and turns an amber color.

STEP 5: Remove from heat and stir in butter until it melts. Add heavy cream and whisk. Pour into a jar and stir in salt and vanilla extract.

STEP 6: Cool until it is not piping hot. Pour on top of the cooled crust. Cool completely and refrigerate until caramel is set.

STEP 7: For the meringue, bring water to a boil and simmer. Place the egg whites and brown sugar in a bowl over the water and whisk.

STEP 8: Remove from heat, add sugar and beat. Add vanilla and mix. Spread meringue over the tart and torch the top. Serve fresh or refrigerate.

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