These mini salted caramel tarts have a velvety smooth caramel set in the middle of a golden brown graham cracker-style crust. Each bite will send you straight into a buttery salted caramel heaven! Made vegan and gluten-free!
Prep Time20 minutesmins
Cook Time10 minutesmins
Total Time30 minutesmins
Course: Baked Good
Cuisine: American
Keyword: caramel tart, caramel tart recipe, salted caramel tart, vegan caramel, vegan tart
Preheat oven to 350 F. Add all crust ingredients to a food processor and pulse until small clumps of dough begin to form that resemble sand.
Press dough into 6 mini tart pans, making sure to press into the bottom and sides of the pans.
Bake for 10 - 12 minutes until golden brown. Let cool before filling.
For the Caramel Filling
While crusts are cooling, heat the sweetened condensed coconut milk and coconut sugar in a skillet over medium heat until simmering. Reduce heat to medium-low and continue to stir occasionally to prevent burning.
Pour about 2 tablespoon of the caramel sauce into each crust, sprinkle with sea salt flakes, and place in fridge for at least 30 mins to set. Once set, serve and enjoy!
Notes
Storing : Store these caramel tarts uncovered in the fridge for up to 5 days or in an airtight container for up to 1 week.