Grab a drink in one hand and a pastry bag in the other—we’re making a simple, elegant dessert that channels a semi-homemade approach. Using ready-made brownie bites for the base, store-bought caramel for the center, and a homemade brûlée meringue for the finish, you can create an impressive treat with minimal fuss.
Caramel Brownie Tarts
This is an easy recipe that still feels special—ideal for casual gatherings, last-minute desserts, or anytime you want a little indulgence without spending hours in the kitchen. A torch is helpful for finishing the meringue, so take care when working with open flame and keep drinks a safe distance.
Caramel Brownie Tarts
Yield:
1 dozen 1.5-inch tarts
1 dozen 1.5-inch tarts
Ingredients
- 3 large egg whites
- 3/4 cup sugar
- 1 dozen 1.5-inch brownie bites (store-bought)
- 6 oz. caramel dip (choose a thicker, creamier caramel for best results)
Instructions
- Combine the egg whites and sugar in a stainless steel or heatproof bowl. Place the bowl over (not in) simmering water and whisk constantly until the mixture reaches 160°F (71°C).
- Transfer the warmed mixture to a stand mixer fitted with the whisk attachment. Beat on medium-high speed until the meringue cools, doubles in volume, and forms stiff peaks—about 10–12 minutes.
- Fit a pastry bag with a round or star tip and pipe the meringue around the perimeter of each brownie bite, creating a little well in the center.
- Use a culinary torch to carefully brûlée the meringue until golden brown. Fill the center of each tart with caramel and serve.
Notes
Tips:
- For torching, a handheld propane torch provides strong, even heat; follow all safety instructions and work on a heatproof surface.
- Choose a thicker caramel dip for a creamier filling that holds its shape. If your caramel is too runny, chill slightly before filling.
- These tarts can be assembled ahead to the point before torching. Torch the meringue just before serving for best texture and presentation.