Mini Whiskey Caramel Tarts with a Shortbread Crust
Mini Whiskey Caramel Tarts manage to deliver shortbread, whiskey custard, and whiskey caramel all in one bite. They are easy to make and have just the right amount of booze. Plus, mini tarts are the perfect way to portion out dessert!
This page contains affiliate links which means I may earn a commission as an Amazon Associate (or other affiliate program) from qualifying purchases. I only recommend products that I use and trust.
Recipe Inspiration
It all started when I began reading the Outlander series a few months ago. I love creating recipes inspired by books, but there seemed to be only one constant “food” throughout the whole series. Whiskey.
In the second book, they ate mini tarts at a party and an idea was born. Since, I also had a block of caramel begging to be used, I was halfway there. Naturally, I had to use a shortbread tart shell to stick to the Scottish theme.
Making Mini Whiskey Caramel Tarts
Although these mini tarts sound a little extra, it’s really just three elements that we’ll throw together before digging in. First, we’ll make the whiskey custard, then the shortbread crust, or sable breton. And for the coup de grace, we’ll make an intoxicating (pun intended) whiskey caramel.
And, while I’m using 6 mini tart pans, you could certainly make this in one standard tart pan as well. You’ll likely need to increase the bake time for the tart shell, but that should be the only modification.
Whiskey Custard
Since the star of this show is the whiskey caramel, I thought we’d add a little caramel flavor to the whiskey custard by using part granulated sugar and part brown sugar. This also adds a light caramel color to the custard.
I decided to incorporate the whiskey in two ways. First, we’re going to add a tablespoon to the mixture before we cook it. The alcohol will evaporate, but it will impart some flavor. At the end, we’ll stir in another splash of whiskey to get a bolder flavor and a hint of the alcohol.
Be warned, you will have extra whiskey custard. I’d say a little less than half of the batch, depending on how much you place in the tart shells. It’s delicious enough to enjoy with just a spoon!
Shortbread Tart Crust aka Sable Breton
If you’re making a tart that’s based off of Scottish whiskey, it only makes sense to go with a shortbread crust. Luckily, it’s also crazy easy to make. Throw everything into a bowl and beat until you have a crumbly combined mixture.
Divide that among your pans (50 g or 1.75 oz each, more or less) and press into place. I docked mine with a fork and baked for 15 minutes. They puffed up a lot, so I pressed the bottoms flat with a shot glass. I don’t suggest that.
It made the bottoms a bit tough, but the sides were perfectly tender. While the crust may puff up, I think that there’s still plenty of space for your tasty fillings. You could always use pie weights on some parchment paper for the first 10 minutes, then bake without them for the next 5 minutes.
Related Reading: Gluten Free Chocolate Earl Grey Tart
Whiskey Caramel
Y’all this shiz was sooooo good. The company where I got my caramel is out of business, but any solid caramel (not sauce) will work. Warm it up over a double boiler or in a pot over low heat and add your whiskey. Stir to combine and that’s it!
I actually added a tablespoon of heavy cream as well because I thought the caramel would be too thick. That’s totes not necessary. Or at least, it wasn’t for mine. If your whiskey caramel is still too thick, add that tablespoon of cream a bit at a time, but you shouldn’t need it.
Time to Assemble
It’s been easy going until now. And now, it’s easier going. Seriously. Fill your tart shells halfway with whiskey custard and smooth it out. Now top with whiskey caramel. Boom. Done. Mini Whiskey Caramel Tarts.
I put my custard and caramel in piping bags to make it easy, but you could easily use a spoon. That’s a personal choice. And if you see air bubbles in your caramel, use a toothpick to wiggle them out before it sets.
Enjoy!
Crisp, buttery shortbread, creamy whiskey custard, and caramel with a punch of whiskey make these mini whiskey caramel tarts a sophisticated, but easy dessert. The individual portions are great for small parties or to stop yourself from eating the whole tart in one night. (I’m not judging you. I’m right there with you.)
If you’re into boozy desserts, I know you’re going to love this recipe. And if you’d like to hear more from Bakes & Blunders, I’d love for you to like/ follow my Facebook page! It’s one of my favorite ways to get to know my fellow home bakers.
Mini Whiskey Caramel Tarts
Ingredients
Whiskey Custard
- 1 egg
- 2 egg yolks
- 12 fl oz whole milk
- 1.5 oz sugar
- 1 oz brown sugar
- 1.5 oz all- purpose flour
- Pinch of salt
- 2 Tbsps whiskey
- 1 tsp vanilla
- 2 Tbsps unsalted butter cubed
Shortbread Tart Crust aka Sable Breton
- 4 oz unsalted butter room temperature
- 2.25 oz powdered sugar
- 1/2 tsp vanilla
- 1/4 tsp kosher salt
- 4.75 oz all- purpose flour
Whiskey Caramel
- 6 oz caramel
- 1 Tbsp whiskey
Instructions
Whiskey Custard
- Whisk egg and yolks in a medium heat proof bowl. Set aside.
- In a medium saucepan, whisk together the milk, sugar, flour, salt, and one tablespoon of whiskey. Place it over medium heat and bring to a bare simmer, whisking regularly.
- Remove from heat and whisk the hot liquid into the eggs a little at a time until it is fully incorporated. Pour the mixture back into the saucepan and place it back over medium heat.
- Bring the custard to a boil and boil for 2 minutes. Whisk constantly.
- Remove from heat and stir in vanilla, remaining tablespoon of whiskey, and butter. Once the butter is melted, pour the custard through a sieve into a clean bowl. Immediately press cling wrap onto the custard's surface.
- Let the custard cool on the counter until nearly room temperature, about an hour. Then cover and chill for at least 3 hours, or overnight.
Shortbread Tart Crust aka Sable Breton
- Preheat the oven to 300°F. Place a silicone baking mat on a baking sheet. Set aside.
- Place the butter, powdered sugar, vanilla, kosher salt, and flour in the bowl of a mixer. Beat on medium- low until the mixture is combined. This will take a few minutes and the mixture will be crumbly.
- Divide the mixture among the 6 four inch tart pans. This is about 50 g or 1.75 oz each. Press the dough into the pans evenly and dock with a fork. Place on the baking sheet and bake for 15 minutes. Cool completely before filling.
Whiskey Caramel
- Place the caramel in a double boiler and gently warm until it begins to loosen up. Add the whiskey and stir until combined. If the caramel is still too thick, add cream a teaspoon at a time.
Assembly
- The custard will be quite thick, but give it a good stir and it will be ready to use. Fill a cooled tart shell ½- ¾ of the way with custard. Use the back of a spoon or a small spatula to smooth it out.
- Top with warm, but not hot, caramel. Let the caramel set before serving. You can store tarts covered in the fridge for 3 days.
Notes
- You won't use all of the custard, but you will need all of the caramel.
My Favorite Products for this Recipe
Colleen
Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.
You May Also Like
Tequila Sunrise Cake with an Isomalt Sail
Pumpkin Spice Latte Cupcakes
