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Salted caramel oat tart on a ceramic plate with a slice pulled back showing glossy caramel filling and golden oat crust

Salted Caramel Oat Tart with a Buttery Press-In Crust

A press-in oat tart shell filled with silky homemade salted caramel. Ready to slice in under 3 hours including setting time.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 2 hours 45 minutes
Servings: 8 slices
Calories: 410
Ingredients Method Notes

Ingredients
  

Oat Crust
  • 180 g rolled oats (old-fashioned) do not use quick oats
  • 60 g all-purpose flour
  • 50 g light brown sugar packed
  • 1/4 tsp fine sea salt
  • 110 g unsalted butter, melted plus extra for greasing pan
  • 1 tsp vanilla extract
Salted Caramel Filling
  • 200 g light brown sugar packed
  • 180 ml heavy cream at room temperature
  • 55 g unsalted butter cut into cubes
  • 2 tbsp light corn syrup or golden syrup
  • 1/2 tsp fine sea salt
  • 1 tsp vanilla extract
Topping
  • 1 tsp flaky sea salt Maldon or fleur de sel

Method
 

Make the Oat Crust
  1. Heat the oven to 180 C / 350 F. Lightly butter a 9-inch loose-bottom tart pan.
  2. Combine the rolled oats, flour, brown sugar, and fine sea salt in a mixing bowl and stir together.
  3. Pour in the melted butter and vanilla extract. Stir until the mixture looks like wet sand and clumps together when pressed.
  4. Tip the mixture into the prepared pan. Use a flat-bottomed measuring cup to press it firmly and evenly across the base and up the sides to about 1 cm thick.
  5. Bake for 12 to 14 minutes until the edges are golden brown and the center looks dry and set. Remove from the oven and let it cool in the pan for 10 minutes.
Make the Caramel Filling
  1. Combine the brown sugar, heavy cream, butter, and corn syrup in a medium heavy-bottomed saucepan over medium heat.
  2. Stir gently until the butter melts and the sugar dissolves, then stop stirring. Let the mixture come to a boil.
  3. Clip a candy thermometer to the pan and cook, swirling the pan occasionally, until the caramel reaches 220 F / 104 C, about 8 to 10 minutes.
  4. Remove from heat and stir in the fine sea salt and vanilla extract. Let the caramel rest for 5 minutes off the heat - it will thicken slightly.
  5. Pour the warm caramel into the cooled oat crust. Tilt the pan gently to level the surface.
Set and Serve
  1. Leave the tart at room temperature for 15 minutes, then transfer to the fridge and chill for at least 2 hours until the caramel is fully set.
  2. Just before serving, scatter the flaky sea salt evenly over the surface of the caramel.
  3. Carefully remove the tart from the pan. Run a sharp knife under hot water, wipe dry, and cut into 8 slices.

Notes

If your caramel is slightly grainy after cooking, whisk it off the heat for 30 seconds - it usually smooths out. A few oat crumbs falling into the filling while pouring is fine and won't affect the final texture.