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Cinnamon Caramel Tarts
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Cinnamon Caramel Tarts

These cinnamon caramel tarts offer sweet, crunchy pastry filled with tempting buttery cinnamon caramel & topped with a milk chocolate glaze. Bliss.
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Baking, Dessert
Cuisine: Worldwide
Servings: 20 tarts


For the Pastry:

  • 200 g/ 7oz '00' Flour
  • 85 g/ 3oz Icing (confectionary) sugar
  • 150 g/ 5 ¼oz Unsalted butter - cubed
  • Large pinch salt
  • 1 Egg yolk

For the caramel

  • 3 tbsp Water
  • 280 g/ 10oz White caster sugar
  • 125 ml/ ½ cup Double (heavy) cream
  • 100 g/ 4oz Unsalted butter - cubed
  • 1 tsp Cinnamon (adjust to taste)
  • ½ tsp Vanilla extract
  • ¼ tsp Sea salt flakes

For the Chocolate Glaze

  • 170 g/ 6 oz Milk chocolate - finely chopped
  • 15 g/ ½ oz Unsalted butter
  • 60 ml/ ¼ cup Double (heavy) cream


For the Pastry

  • Put the flour, salt and butter into a large mixing bowl. Rub the butter into the flour using your fingertips until the mixture resembles sand/ breadcrumbs and no lumps of butter remain
  • Make a well in the centre of the flour mixture and drop in the egg yolk. Use a blunt knife to stir in the yolk then, using your hands, bring the dough together
  • Knead briefly on a lightly floured surface until just smooth. Wrap in clingfilm and chill for 45-60 minutes
  • Roll out the pastry to around 2mm thick. Using a plain round pastry cutter, cut out 20 circles, re-rolling once. My cutter was approx 7cm, but you may need to vary this depending on the size of the holes in your tart tins
  • Gently press the pastry rounds into the cavities in your baking tins and prick the bases with a fork. Cover with clingfilm and put back in the fridge to chill for an hour
  • Meanwhile, preheat the oven to 170°C/ 325°F/ GM3
  • When ready to bake the pastry cases, line each one with a small square of foil (shiny side facing outwards) and fill the base with a single layer of baking beans
  • Bake for 10 minutes, then remove the beans and foil and bake for a further 3-5 minutes until golden brown. Once cool and firm enough to handle, remove the tart cases from the tins and cool on a wire rack

Make the Caramel*

  • Put the water into a heavy based saucepan. Spread the sugar on top in an even layer
  • Set the pan over a medium heat and allow the sugar to gradually melt. As it melts you can gently swirl the pan a couple of times to ensure the caramel cooks evenly, but do not stir it
  • Once the sugar has melted, the caramel will begin to darken. Continue to let it cook until it reaches a lovely amber colour (but keep a close eye on the caramel as it can burn easily)
  • Add the butter and pour in the cream, taking care as it can bubble up and is extremely hot. Mix with a small handheld whisk until everything is fully incorporated
  • Put the pan back on the heat and cook, stirring constantly, for a further 2 minutes (if you have a sugar thermometre aim for 108°C-110°C. Any clumpy bits of caramel should melt back in nicely whilst you are stirring
  • Take off the heat and stir in the cinnamon, salt and vanilla extract
  • Allow to cool in the pan for 10 minutes, then carefully pour the caramel into the pastry cases
  • Leave for several hours for the caramel to firm up

Make the Chocolate Glaze

  • Using a bain marie** melt ⅔ of the chocolate with the butter. Once melted, remove the bowl from the heat and stir in the remaining chocolate until completely melted
  • Stir in the double cream and mix or whisk for 1-2 minutes until shiny and glossy. Don't worry if your glaze looks grainy initially, just keep on whisking and it will turn glossy
  • Top each tart with a generous teaspoon of the chocolate glaze and spread out to completely cover the caramel
  • Add sprinkles if desired and leave to set for around 45 minutes
  • Keep in an airtight container for up to 3 days


1. Making the caramel requires a little patience as it is best to let the sugar gradually melt over a moderate heat. Expect the process to take around 15 minutes **A bain marie is the fancy name for a water bath: a heatproof bowl set over a pan of barely simmering water. The chocolate goes into the heatproof bowl to melt. The bowl must not touch the hot water