Caramel Cream Tarts

Oxmoor House
6 tarts


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4 egg yolks, slightly beaten
2 cups firmly packed brown sugar
1/4 cup plus 2 tablespoons all-purpose flour
2 cups water
1 tablespoon plus 1 teaspoon butter or margarine
1 1/2 teaspoons vanilla extract
6 baked (4-inch) tart shells
Whipped cream


Combine yolks, sugar, flour, and water in top of a double boiler; stir until smooth. Place over boiling water; reduce heat to low, and cook until thickened, stirring frequently. Remove from heat; stir in butter and vanilla.

Spoon 1/2 cup filling into each tart shell. Chill. Garnish with whipped cream.

Created date

February 2010