Mini Caramel Cookie Tarts Recipes

TINY CARAMEL TARTS

Steps:

• In 10-inch heavy skillet, heat 1 cup of the sugar over medium heat 6 to 8 minutes, stirring constantly, until sugar is melted and golden brown. Stir in butter until melted. Remove from heat.
• In 3-quart heavy saucepan, stir together flour, egg yolks, milk and remaining 1 cup sugar with wire whisk. Heat to simmering over low heat, stirring constantly. Add melted sugar mixture; cook 1 to 2 minutes, stirring constantly, until thickened. Spoon mixture into large bowl. Cover; refrigerate 4 hours.
• To serve, spoon caramel mixture into phyllo shells; top with whipped cream.

CARAMEL TASSIES

Steps:

• In a large bowl, cream butter and cream cheese until light and fluffy. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll dough into 1-in. balls; press onto the bottom and up the sides of ungreased miniature muffin cups. Prick bottoms with a fork. Bake at 375° for 15-17 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks., In a large heavy saucepan over low heat, melt caramels with milk. Remove from the heat; cool slightly. Transfer to a heavy-duty resealable plastic bag; cut a small hole in a corner of the bag. Pipe filling into pastry cups. Cool to room temperature., For frosting, in a small bowl, beat shortening and butter until smooth. Gradually beat in confectioners' sugar and milk until fluffy. Pipe onto filling. Store in the refrigerator.

6-INGREDIENT NO-BAKE CARAMEL TARTS RECIPE BY TASTY

Steps:

• Place cookies into plastic bag and smash until fine crumbles form, or use a food processor and make it as fine as possible.
• In a large bowl, combine cookie crumbs and melted butter and mix until it clusters.
• In a cupcake tin, put a spoonful of the crumb mixture and form into crusts.
• Freeze for 2 hours.
• In a medium saucepan, heat sugar and water until amber brown. Do not stir!
• Take off the heat and pour in the heavy cream and vanilla, stirring until caramel forms. Caution: adding the cream will cause sugar to boil, so carefully mix.
• Quickly pour caramel into the cookie crust and let it sit until caramel is firm. Approximately 5 minutes.
• Heat up the heavy cream and add the dark chocolate. Let the chocolate sit for a minute and stir until smooth.
• Pour a spoonful of chocolate over the caramel and then refrigerate for an hour or until the chocolate is firm.
• Sprinkle the tarts with some sea salt to balance sweetness if desired.
• Enjoy!

MINI CARAMEL COOKIE TARTS

Steps:

• In the top half of a double boiler melt the caramel with the coffee liqueur or rum and 1/2 cup evaporated milk. Cook until smooth, melted and slightly thickened. Pour caramel mixture into the tart shells and let cool.
• Beat the shortening, sugar, vanilla, butter or margarine and 1/3 cup evaporated milk together until fluffy. Frost cooled tarts.

MINI CARAMEL APPLE TARTS (TARTE TATIN) RECIPE BY TASTY

Steps:

• To begin, peel, halve, and core your apples (melon ballers make a good tool for coring halved apples). You'll need one apple for every two tarts.
• In a medium sauce pan, about 3 quarts (1 liter), slowly heat sugar. You'll want to stir frequently until it dissolves into a brown syrup. Melt 1 tablespoon of butter into the sugar, stirring frequently. Add a dash of salt and the juice from ½ lemon.
• Lower the heat as low as it will go and add your apple halves. Toss to coat with caramel and let simmer 5-10 minutes until tender, flipping once.
• Cut puff pastry into circles to fit just within the top of your muffin tin.
• Place apple halves curve-side down in a large muffin tin. Pour remaining caramel over each apple half. Top with a circle of puff pastry to fit just inside the muffin tin.
• Bake 14-20 minutes at 450°F (230°C). Invert muffin pan onto baking sheet immediately. Serve with vanilla ice cream.
• Enjoy!