TINY CARAMEL TARTS
Rich and creamy caramel custard filled mini phyllo shell tarts - this bite-sized dessert is perfect for your Thanksgiving feast.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h25m
Yield 75
Number Of Ingredients 7
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.
Nutrition Facts : Calories 270, Carbohydrate 25 g, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 115 mg
TINY PECAN TARTS
These are so easy and melt in your mouth! My brothers request these every year for the Holidays, as well as my family.
Provided by Sandy Greathouse
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Yield 24
Number Of Ingredients 9
Steps:
- To Make Pastry: Cream butter or margarine and cream cheese. Add flour and mix well. Make into 48 balls; place one ball in each cup of a mini tart pan. Use your fingers or a tart tamper to press out into a tart shell.
- To Make Filling: Break the eggs, but do not beat. Add sugar, melted butter, salt, vanilla and pecans. Mix well. Fill the tart shells. Bake at 350 degrees F (180 degrees C) for about 30 minutes or until delicately browned.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 35.8 g, Cholesterol 64.2 mg, Fat 16.3 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 8.2 g, Sodium 108.7 mg, Sugar 27 g
TINY TARTS
Yummy miniature pecan tarts. Wonderful on holiday cookie trays.
Provided by M. R. Hayes
Categories Desserts Cookies Filled Cookie Recipes
Time 2h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven toe 325 degrees F (165 degrees C).
- Beat softened margarine or butter and cream cheese until thoroughly combined. Stir in flour.
- Using 24 ungreased 1 3/4 inch mini muffin cups, press a rounded teaspoon of pastry evenly into the bottom and up the sides of each cup.
- To Make The Filling: Beat the egg and mix in the brown sugar, melted margarine or butter and the chopped pecans.
- Fill each pastry-lined muffin cup with about 1 heaping teaspoon of pecan filling. Bake at 325 degrees F (165 degrees C) for about 30 minutes or until pastry is golden and filling is puffed. Cool slightly in the muffin cups, then remove and cool completely on a wire rack.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 22.3 g, Cholesterol 43.6 mg, Fat 14.8 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 7 g, Sodium 95.7 mg, Sugar 13.6 g
CARAMEL TARTS
Make and share this Caramel Tarts recipe from Food.com.
Provided by ccap397
Categories Tarts
Time 25m
Yield 36 serving(s)
Number Of Ingredients 5
Steps:
- Pre-cook tart shells as directed on package.
- Melt the toffee, milk and butter in microwave in container with spout.
- Fill tart shells.
- Allow to cool slightly.
- Top with Rosebud.
Nutrition Facts : Calories 5.6, Fat 0.4, SaturatedFat 0.2, Cholesterol 1.3, Sodium 4.5, Carbohydrate 0.3, Protein 0.2
HAZELNUT CARAMEL MINI TARTS
This great appetizer/dessert recipe would be great for a dinner party or the holidays. I love the flavor of hazelnut and CARAMEL, and the two paired together is heaven. The recipe is kind of long, but will be well worth the effort. The cooking time is approximate and includes the refrigeration time.
Provided by VickyJ
Categories Tarts
Time 2h30m
Yield 15 mini tarts, 15 serving(s)
Number Of Ingredients 14
Steps:
- Butter 30 metal mini muffin cups.
- Blend flour, sugar, and salt in processor. Add butter and blend, using on/off turns, until mixture resembles coarse crumbs.
- Add 5 tablespoons cream and vanilla and blend, using on/off turns, just until mixture begins to clump together, adding more cream by teaspoonfuls if dough is dry.
- Press 2 teaspoonfuls dough evenly onto bottom and up sides of each prepared mini muffin cup. Pierce tart crusts all over with fork. Freeze crusts 30 minutes before baking.
- Preheat oven to 350°F
- Bake frozen crusts until golden and baked through, about 25 minutes.
- Transfer to rack and cool crusts in muffin cups 10 minutes. Carefully loosen crusts from muffin cups. Transfer crusts to rimmed baking sheet and cool completely.
- Place 2 to 3 hazelnuts (or equivalent of chopped hazelnuts) in each crust.
- For caramel filling:
- Combine brown sugar, butter, corn syrup, 2 tablespoons water, and salt in heavy medium saucepan. Stir over medium heat until sugar dissolves.
- Bring mixture to boil, then boil 2 minutes without stirring (mixture will bubble up and thicken slightly).
- Remove pan from heat.
- Add cream (mixture will bubble vigorously); stir until smooth.
- Pour caramel into 2-cup measuring cup; cool 10 minutes. Spoon caramel over hazelnuts in crusts, filling crusts almost to top. Refrigerate until caramel begins to firm up slightly, about 1 hour.
- Stir chocolate in top of double boiler set over simmering water until melted and smooth. Drizzle melted chocolate over top of tartlets. Chill until chocolate is set, about 30 minutes.
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TINY CARAMEL TARTS RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Total Time 4 hrs 30 minsServings 72
- Cook 1 cup sugar in a medium-size heavy skillet over medium heat, stirring constantly, 6 to 8 minutes or until sugar melts and turns golden brown. Stir in butter until melted.
- Whisk together flour, egg yolks, milk, and remaining 1 cup sugar in a 3-qt. heavy saucepan; bring just to a simmer over low heat, whisking constantly. Add sugar mixture to flour mixture, and cook, whisking constantly, 1 to 2 minutes or until thickened. Cover and chill 4 hours.
- Meanwhile, prepare Cream Cheese Pastry Shells. Spoon caramel mixture into pastry shells, and top with whipped cream.
MINI CARAMEL TARTS RECIPE WITH STEP BY STEP PICTURES
From mariasmenu.com
Category Bake, DessertEstimated Reading Time 6 mins
- Sieve together flour, powdered sugar, salt and baking powder. Add butter to this and rub it with your fingers till it resembles bread crumbs. Add 1-2 tbsp of ice cold water gradually and form a soft dough. Wrap it in cling film and refrigerate for 25 mins.
- Grease the tart tins generously with butter. Take the dough from the fridge and divide into balls of equal size. Roll out each ball and place it in the greased tart tins. Prick the base all over with a fork.
- Bake the tarts in the preheated oven for 15-20 mins or until it's slightly brown around the edges of the tart. Remove from the oven and let it cool completely. Remove the tarts from the tins.
MINI CARAMEL TARTS - COOK IT REAL GOOD
From cookitrealgood.com
5/5 (2)Total Time 20 minsCategory Baking RecipesCalories 166 per serving
- Place Anzac biscuits top down on top of each hole and place in oven for 2-3 minutes until soft. Quickly and carefully push each biscuit down into the pan holes so they form mini cases. Leave for a few minutes to cool and harden, then remove and repeat with the next batch of biscuits.
- Mix condensed milk, butter, golden syrup and caster sugar into a saucepan over low heat. Continuously stir / whisk the mixture until golden and thick, usually between 8 – 15 minutes. Carefully spoon the caramel into the centre of each biscuit case.
- Add chocolate to a microwave-safe bowl (if it's a block, break it up first) and microwave on high in 20 second intervals, stirring well each time, until melted and smooth. Spoon over the top of the caramel in the centre of each biscuit case.
MINI CARAMEL TARTS - JUST 6 INGREDIENTS! - BAKE OR BREAK
From bakeorbreak.com
Servings 42Total Time 2 hrs 45 minsCategory Mini And Individual DessertsCalories 97 per serving
- Using a tablespoonful of dough at a time, roll dough into balls and place on a baking sheet lined with parchment paper. Refrigerate for 1 hour.
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