Tiny Caramel Tarts

Southern Living
Tiny Caramel TartsRecipe
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Add a festive touch! Just before serving, sprinkle tarts with finely chopped chocolate, crystallized ginger, toffee, or Buttered Pecans.
Makes 6 dozen


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2 cups sugar, divided
1/2 cup cold butter, sliced
6 tablespoons all-purpose flour
4 egg yolks
2 cups milk
Sweetened whipped cream


Total: 4 Hours, 30 Minutes

1. 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.

2. 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.

3. Meanwhile, prepare Cream Cheese Pastry Shells. Spoon caramel mixture into pastry shells, and top with whipped cream.

Created date

November 2010