This delicious caramel mini tart is so irresistible. A homemade rich buttery sweet crust is topped with caramelized crunchy nut fillings made with toasted mixed nuts and sweetened caramel sauce, easy-to-make. A mount-watering treat for all times and will also make a great gift for sharing.
This delicious caramel mini tart is so irresistible. A homemade rich buttery sweet crust is topped with caramelized crunchy nut fillings made with toasted mixed nuts and sweetened caramel sauce, easy-to-make. A mount-watering treat for all times and will also make a great gift for sharing.

Ingredients
Tart pastry
- 60gbutter
- 20gegg liquid
- 30gicing sugar
- 1/4tspsalt
- 150gplain flour
Nuts filling
- 50gwhole almonds
- 40gpeanuts
- 40galmond strips
- 40ggreen pumpkin seeds
- 40gsunflower seeds
- 40gwhite melon seeds
- Some black sesame seeds for garnishing
- 30ghoney
- 30gwhipped cream
- 10gbutter
- 35gsugar
How to make Mini nuts tart
Tart pastry (20 pcs)
Soften the butter at room temperature, and mix well the butter, icing sugar, and egg.
- Sift the flour and stir thoroughly, mixing and kneading until it forms a smooth dough. Place a plastic wrap over it and chill it for fifteen minutes.
- Form the dough into twenty little balls, each weighing roughly 15g.
- For easier demolding, lightly grease the mould (3.5cm diameters), put a small ball, and gently press along the mold's edge to create the shape. The pastry can be trimmed and fluted. Using the toothpick or tiny fork tines, make a few tiny holes in the bottom of the crust.
- Due to the mini in size, it does not take a long time to bake. You may just put the crust in the oven while you preheat the oven to 180 °C for 15 minutes.
Nut fillings
Mixed all the nuts together. Toast for 10 minutes at a low heat on the stove or in the oven at 150 °C.
- In a saucepan, combine the honey, whipped cream, and butter. On low heat, bring the mixture to a boil. When the mixture starts to bubble and turns a caramel hue, take the pan off the stove.
- Add all the nuts to the saucepan and immediately stir with a spatula to ensure that they are evenly coated in the caramel sauce.
- Spoon 1 teaspoon of the mixture into the prepared tart shell, and bake for 10 - 15 minutes at 180 °C.
Tips & Tricks
Prebaked the tart shell and chill it.
Make a few tiny holes in the bottom of the crust with fork tines or toothpick
FAQS
Can I use different types of nuts for the mini nuts tart?
Yes, you can substitute the mixed nuts with your favorite nuts or seeds. Just ensure they are toasted for the best flavor.
How do I store the mini nuts tarts after baking?
Store the mini nuts tarts in an airtight container at room temperature for up to a week. For longer storage, you can refrigerate them.
What can I use instead of whipped cream in the recipe?
You can use coconut cream or a dairy-free alternative if you prefer a non-dairy option. Just ensure it has a similar consistency.
Is it necessary to chill the dough before baking?
Yes, chilling the dough helps it firm up, making it easier to shape and preventing it from spreading too much during baking.
Can I make the tart shells in advance?
Absolutely! You can prepare the tart shells ahead of time and store them in an airtight container until you're ready to fill and bake them.
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Tham Jessica
(@jessieinthekitchen)
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me. I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I...
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