At a glance
These elegant pecan caramel tartlets come together in about 9.5 hours total (mostly hands-off chilling and baking), with just 15 minutes of active prep work. The trickiest part is making the caramel—you'll be adding sugar in stages and watching carefully to get that perfect golden color without burning it. Once your pastry cases are baked and your silky caramel is ready, assembly is a breeze: just fill, top with a pecan, and let everything set.
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Make the pastry ahead
Prepare the tartlet pastry a day in advance so it has time to rest properly in the fridge. Combine all the ingredients in a food processor and work into a smooth, non-sticky dough. Add a little extra flour if needed, or a splash of cold water if the dough seems too dry.
For this step
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Fill the tartlet tins
Wrap the finished dough in plastic wrap and chill in the fridge. The next day, take it out and press it into your prepared tartlet tins. Bake in an oven preheated to 175°C for 10–15 minutes.
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Keep an eye on the baking
Baking time will vary depending on the size of your tartlet tins. The pastry should turn golden but must not get too dark. Turn the tartlet cases out of the tins and leave to cool.
