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Mini Whiskey Caramel Tart | Bakes & Blunders
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Mini Whiskey Caramel Tarts

Shortbread crust with whiskey custard and whiskey caramel are easy to make and deliver just the right amount of boozy flavor.
Course Dessert
Cuisine American
Keyword Caramel, Fall, Mini, Pastry, tart, Whiskey
Prep Time 45 minutes
Cook Time 35 minutes
Chill Time 3 hours
Total Time 4 hours 20 minutes
Servings 6 mini tarts
Calories 407kcal
Author Colleen

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.
    Sable Breton aka Shortbread Pastry Crust | Bakes & Blunders
  • 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.
    Sable Breton aka Shortbread Pastry Crust | Bakes & Blunders

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.
    Custard and caramel fillings

Notes

  • You won't use all of the custard, but you will need all of the caramel.