Caramel Pecan Tarts with Parmesan-Walnut Crust

Buttery parmesan cheese in the crust adds depth in flavor and a nice little bit of salt to these decadent caramel tarts. They’re an ideal sweet ending to a special meal.

Wisconsin Cheese Caramel Pecan Tarts with Parmesan-Walnut Crust Recipe
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Active Time
35 Minutes


Parmesan-Walnut Crust:

Caramel Filling:


Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Parmesan can be used in this recipe.


Parmesan-Walnut Crust:

  1. Place walnuts in a food processor; cover and process until finely ground. Add parmesan; process just until blended. 
  2. Cream butter and sugar in a large bowl until light and fluffy. Beat in egg. Gradually add flour, mixing just until combined. Stir in parmesan mixture. Wrap dough in plastic wrap. Refrigerate at least 1 hour or overnight.
  3. Heat oven to 350°F. Press dough in twelve ungreased 3-inch mini tart pans or muffin tins, approximately 1/8-inch thickness. Pierce with a fork. Place tart pans on a baking sheet. Bake for 8-12 minutes or until crust is light brown. Cool on a wire rack.

Caramel Filling:

  1. Combine sugar and water in a medium, heavy saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved. Increase heat to medium-high. Bring to a boil; cook, without stirring, until mixture turns amber (watch closely).
  2. Remove from the heat. Carefully add cream (mixture will bubble), stirring constantly. Add butter, corn syrup, vanilla and salt; stir until smooth. Stir in pecans. Spoon into tart shells.
  3. Let stand for 15 minutes at room temperature. Refrigerate until set. Garnish with whipped cream and nutmeg.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

In the U.S., cheese that is labeled parmesan must be aged at least 10 months.

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