Ever need a dessert to take to a dinner party or family lunch or as a treat for a friend? If you’re like me and hate making the same dishes on rotation, here is one you can add to your repertoire.
I was in need of a no fuss, quick and easy recipe that could use what I had available in my pantry cupboard and fridge. I don’t often use pre-made ingredients, especially those filled with refined sugars and preservatives, but I have made an exception on this occasion and used a tin of caramel treat. This is reality. If you have the time and inclination, feel free to make a caramel sauce from scratch, but sometimes we all just need a dessert we can put together fast, so here goes.
This Caramel Cheesecake Tart is such a delicious combination dessert. You can feel free to use a pre-made or bought pie crust, however I have included my go to sweet shortcrust pastry recipe below in case you need or want to make it from scratch.
If you love meal prepping, this pie crust can also be made ahead of time and frozen so that you have it at hand when you need a quick but delicious dessert.
Caramel Cheesecake Tart
Crust (Sweet Shortcrust Pastry)
- 100 Grams Unsalted Butter Softened to room temperature
- ⅓ Cup Icing/Powdered Sugar
- 1 Large Egg
- ⅓ Cup Ground Almonds / Almond Flour
- 1 Pinch of salt
- 1⅓ Cup All-Purpose Flour
- 1 Tin Caramel Treat (360g) or homemade caramel sauce** (or dulce de leche)
- 250 Grams Plain Cream Cheese Softened to room temperature
- ½ Cup Fresh Whipping Cream + 1 Tbsp**, divided
- ½ tsp Vanilla paste or extract
- 3 Tbsp Castor Sugar
Crust (Sweet Shortcrust Pastry)
- Place the softened butter in a mixing bowl or the bowl of your mixer. Add the icing/powdered sugar and mix together until smooth
- Next add the egg, ground almonds / almond flour and salt to the sugar and butter and mix until well combined. Add the flour a bit at a time and mix until incorporated
- Place the dough onto a lightly floured surface or board and roll out into a circular shape, a little larger than the pie dish you are planning to use (I used a 20cm non stick pie dish with a removable bottom)
- Place the dough into the pie dish and ensure that the bottom and sides are covered*. The pastry is soft and will most likely break when moving, so patch any holes or cracks if you need to
- Remove any excess dough using the rolling pin and/or a small pairing knife. Use any excess pastry to patch up holes, cracks or irregularities if needed
- Place in the fridge or freezer for around 30 minutes while you preheat your oven
- Preheat the oven to 160°C. When hot, remove the pastry case from the fridge, dock the bottom with a fork and line with baking paper. Use baking beans, or dried beans or rice to weigh down the pastry. Make sure that no pastry is visible at this point. Bake for 15 minutes, then remove the baking paper and beans/weights and bake uncovered for a further 10 – 15 minutes. You don't want the pastry to brown or shrink too much. It is ready when there are no visible 'wet' spots and it turns a light golden. Remove and let cool completely before adding the filling
- When your crust is completely cooled down, combine the caramel treat and 1 tablespoon of cream in a small bowl. Mix until smooth
- Spread half of the mixture over the bottom of the crust in an even layer and place in the fridge while preparing the next layer
- Place the softened cream cheese in a large bowl. Beat with an electric mixer until smooth
- Beat in the remaining cream and the vanilla until smooth, light and fluffy and peaks begin to form. About 1 – 2 minutes. Then add the sugar and mix for about another minute until completely combined
- Gently spoon the cream cheese mixture over the caramel layer, trying not to disturb the bottom layer. Spread into an even layer
- Finally, dollop the remaining caramel mixture in large drops over the top and use a skewer or sharp thin knife to swirl the caramel into the cream cheese mixture
- Refrigerate for at least 2 hours before serving