Caramel Tart Filling

Total Time
Prep 15 mins
Cook 15 mins

This is one of hubbies favourite desserts. Been making it now for 28 years. I usually make my own pastry shell with 1/2 measurement of Shortcrust Pastry. Have not included time for OPTIONAL EXTRA or baking of pastry shell. The pastry shells can be found in the freezer section or you can also buy small individual ones to use, though I find the premade (raw) to be very sweet. Thanking Evelyn/Athens who picked up an error in the original recipe with the flour - the original recipe said 2 to 3 tablespoons so I have changed it to 3 tablespoons from the 5 I had originally submitted.

Ingredients Nutrition


  1. Put brown sugar, plain flour, butter, vanilla essence and egg yolks into a medium saucepan and mix well together.
  2. Slowly add milk beating well (don't worry if mixture appears to curdle - it usually does).
  3. Put over a medium heat and stir continuously until it thickens and has a rich glossy brown colour, about 10 to 15 minutes.
  4. Let cool and pour into ready made cooked pie pastry shell.
  6. Beat 2 egg whites till soft peaks form, slowly add in 4 tablespoon sugar until glossy and have stiff peaks.
  7. Spoon meringue onto caramel, making sure it covers the pastry.
  8. Put into a hot oven (200 degree C) and bake till golden - should only take a few minutes.
  9. Cut and serve with thick cream.


Most Helpful

My husband went nuts over this recipe. I made it with dark brown sugar, which I think really added flavour and used a home made pie crust. I served it with whipped cream and it disappeared very quickly. Made for AUS/NZ Recipe Swap #50

Perfectionist cook March 21, 2011

While I'm not much of a sweet tooth, I do have a soft spot for caramel tart. I enjoyed this very much and found Pat's not overly sweet homemade pastry and good thick, unsweetened cream balanced it out perfectly.

JustJanS May 23, 2008

I was prepared for the sweetness as Chef Potts warns us, so I cut the sugar back to 3/4 cup. I think it could easily be cut even more - to 1/2 cup (or more) for this amount. However, it was just much too thick and pasty, and despite cooking as stated, the floury/pasty taste was always there.

evelyn/athens January 13, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a