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This is a good caramel tart recipe for celiacs or those, who like myself, are allergic to gluten. The most tedious part of this is pressing the tarts into shape. It may take you longer than 15 minutes until you get used to it. You may find you have to hit the bottom of the muffin tin with a wooden spoon to get some, or all, of the tarts to come out after baking. I use Australian metric measures.


Recipe Summary test

15 mins
15 mins
30 mins
12 tarts


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Liberally grease a 12-cup nonstick muffin tin with cooking spray.

  • Combine flour, coconut, brown sugar, and butter in a bowl. Add 1 tablespoons of mixture to each muffin cup, pressing into the bottoms and sides of each, making sure dough is not too thick.

  • Bake in the preheated oven for 5 minutes. Remove from oven, leaving oven on. Gently reshape crusts by flattening the swelled dough against sides and bases of muffin cups using the handle of a wooden rolling pin. Set aside.

  • Pour condensed milk and syrup into a saucepan. Heat over medium-low heat, stirring constantly so the mixture does not catch, until light golden and thickened, about 5 minutes. Remove from heat and stir until smooth. Set aside to cool slightly.

  • Place a tablespoon of caramel mixture into each tart shell.

  • Bake in the preheated oven until golden brown and set, about 5 minutes. Let cool before serving.

Cook's Note:

The condensed milk and syrup mixture may seem a bit lumpy, but as soon as you finish cooking it and take it off the heat, stir well and it will become smooth.

Nutrition Facts

342 calories; protein 4g; carbohydrates 50.2g; fat 15.2g; cholesterol 38.2mg; sodium 139.2mg. Full Nutrition