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Tiny Caramel Tarts

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Total time 4 hrs, 30 mins
Yield Makes 6 dozen
Add a festive touch! Just before serving, sprinkle tarts with finely chopped chocolate, crystallized ginger, toffee, or Buttered Pecans.

Ingredients

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

How to Make It

  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.