Sweetie Pie
  • Dried fruits and caramel tarts

    Dried fruits filled with caramel cream

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  • If you follow me on Instagram you might have seen my history making these tarts filled with caramel and dried fruits, but if you didn’t, here I bring you the recipe. They are really simple to make and so delicious. The idea of these tarts I took it from the pastry shop Karamel in Paris, from the pastry chef Nicolas Haelewyn.

    When we lived in Paris this was one of my favorite pastry shops (though I have to admit it is really hard to choose only one, when you have a patisserie in every corner) but I love his concept, all the products he sells have caramel, because it is a memory he has from his childhood, so he decided that every single product was going to have it in one way or another, to do a sort of a tribute to this delicious preparation.

    Magically he manages to give amazing flavor to every single preparation he makes, they all go well with caramel. I tried cookies with dry fruits and caramel that were delicious, I wanted to try the tarts, but they were sold out, so I decided to make my own version.

    I added the dry fruits I had in my kitchen, pecans, walnuts, Chilean hazelnuts, pistachios, but you can use whichever you want, I cannot imagine one that doesn’t go well with caramel.

    It is really simple to make, basically, you have to bake the tart cases, then toast the dry fruits to give them more flavor and while they are in the oven you make the caramel. Mix the caramel with the fruits and put it in the tart cases and you are ready to go, delicious tarts in a couple of minutes.

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    Dried fruits and caramel tarts

    Preparation time: 2 hours
    Servings: 8 individual tarts


    Almond tart cases 

    • 80 g butter
    • 30 g eggs
    • 45 g icing sugar
    • 125 g plain flour
    • 2 g salt
    • 15 g almond meal
    • Milk chocolate to brush the tart cases

    Vanilla caramel (recipe from Nicolas Haelewyn)

    • 100 g caster sugar
    • 15 g water
    • 60 g butter
    • 50 g cream
    • 1 g salt
    • 1 vanilla pod

    Syrup 30º B 

    • 100 g water
    • 100 g caster sugar

    Dried fruits mix 

    • 35 g hazelnuts
    • 75 g almonds
    • 50 g pecans
    • 75 g pistachios
    • 25 g walnuts
    • 25 g Chilean hazelnuts (you can replace it)


    Almond tart cases 

    1. Work the butter with the icing sugar, once everything is incorporated, add the eggs little by little.
    2. Mix the flour, with the almond meal and add this to the butter mix, leave it to rest in the fridge for at least 1 hour or overnight.

    Vanilla caramel

    1. In a pan mix the water with the  sugar and cook to 185ºC
    2. Infuse the vanilla with the cream for 20 minutes.
    3. Mix the caramel, with the cream, cook together and then incorporate the butter cut in cubes, the salt, and reserve at room temperature.

    Syrup 30ºB 

    1. Boil the water with the sugar, until sugar is dissolved.

    Mix of dried fruits 

    1. Mix all the dried fruits with 50 g of the syrup 30ºB, put all the mix in a tray with baking paper and toast for 8-10 minutes in the oven at 170ºC, leave them to cool down.


    1. Bake the tarts in the mould you are using (I used moulds of 5 cm diameter) and bake for 17 minutes aproximately at 170ºC
    2. Melt the milk chocolate and with a brush the bases of the tart cases and put a pinch of salt.
    3. Mix the caramel with the mix of fruits.
    4. With a spoon put the fillings in the tart cases, leave at room temperature and don’t refrigerate.

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