Caramel Tarts - Tutorial
Prep time
Bake / Cook time
Total time
Recipe type: Pies and Pastry
For the filling:
  • 3 egg yolks
  • 1 can condensed milk
  • ½ cup grated sharp cheddar cheese
  • 1 teaspoon vanilla
For the meringue:
  • 3 egg whites
  • ¼ teaspoon cream of tartar
  • ⅛ teaspoon salt
  • ½ cup granulated sugar
  1. Roll the pastry to about ⅛ inch thickness. Slice to fit tart molds. Press rolling pin on each tart mold to easily remove excess pastry.
  2. Whisk all filling ingredients in a bowl until well combined.
  3. Spoon the filling into the pastry shells.
  4. Bake at 350 F degrees for 20 minutes.
  5. Remove from the oven when done and set aside.
For the meringue:
  1. Add the cream of tartar and salt to the egg whites.
  2. Start at low to medium speed then gradually increase to high speed.
  3. Start adding the sugar gradually and continue whipping until stiff peaks.
  4. Transfer meringue into a piping bag with a star tip (or whatever preferred tip you choose) and pipe designs on top of each tart.
  5. Return the tarts to the oven and bake at low temperature of 200 F for 50 - 55 minutes or until meringue is stiff and baked.
  6. Extra meringue can be baked together with the tarts in a separate cookie sheet lined with parchment paper. Pipe the meringue in any kind of swirl design.
  7. Remove from oven and place on cooling racks. Turn out tarts from the tart molds after about 5 - 7 minutes.
  8. Store at room temperature in an airtight container, or keep it under a cake dome.
Recipe by SugaryWinzy at