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Caramel Chess Tart | URBAN BAKES

Caramel Chess Tart

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 11 reviews

  • Author: URBAN BAKES
  • Total Time: 2 hours
  • Yield: 9 inch tart 1x
  • Diet: Vegetarian


The Easiest Tart EVER with a Thin Layer of a Caramelized Crisp over a Sweet Gooey Custard Filling and my Favorite Buttery Pie Crust!




  • 1 1/2 cups (190 grams) all-purpose flour
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (113 grams) unsalted cold butter, sliced or cut in 1 cm cubes
  • 1 large egg yolk
  • 4 to 5 tablespoons (60 to 75 ml) cold water


  • 1/2 cup (113 grams) unsalted butter, softened
  • 1 1/2 cups (330 grams) brown sugar
  • 3 large eggs
  • 1/4 cup (60 ml) buttermilk
  • 1 tablespoon all-purpose flour
  • 2 teaspoons (10 ml) pure vanilla extract


  • powdered sugar for dusting
  • whipped cream



  1. CRUST: In a medium bowl, whisk together flour, sugar and salt. Toss in butter and coat with flour mixture. Using a pastry blender or long-tined fork, cut in butter and egg yolk until the mixture becomes crumbly about the size of small peas. Add water 2 tablespoons at a time and continue to cut into the flour mixture until a dough forms and is able to leave the sides of the bowl becoming one cohesive mass of dough.
  2. Shape the pastry dough into a flattened disk. Cover tightly with plastic wrap and allow to chill in the refrigerator for 30 minutes.
  3. Heat oven to 450°F (230°C) and line a large baking sheet with parchment paper or a silicon baking mat; set aside.
  4. Once the pastry dough has chilled, lightly flour a clean and dry surface.  Roll pastry dough into a 10-inch circle, about 1/8 inch thick.  Use remaining scraps to fill in any gaps or tears.  With the aid of a large bench scraper, transfer the sheet of pastry dough onto a 9-inch (23 cm) tart pan with a removable bottom.  Gently press into the bottom and up sides of the pan.  Avoid stretching of the pastry dough.  
  5. BLIND BAKE:  Lay above the unbaked pie crust a sheet of parchment paper and fill with ceramic baking beads or dried beans/rice.  Bake for 7 minutes.  Carefully remove beads and parchment paper.  Bake again for 2 minutes.  Remove pie crust from oven, set aside and reduce oven temperature to 350°F (175°C).    
  6. FILLING: In a medium bowl using an electric mixer, beat butter and brown sugar together until fluffy.  Beat in 1 egg at a time.  Stir in buttermilk, flour and vanilla. Pour filling into the partially baked crust. 
  7. Bake for 45 minutes or until almost set.  Allow tart to cool completely on cooling rack.  Sprinkle with powdered sugar and whipped cream.  ENJOY!
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Cuisine: American

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