you are right only I did had to throw the sugar mixture because I thought I had done something wrong or maybe it was burn and it was going to spoil the taste, so I started again but did not melt the sugar alone, it came out good only the color was not caramel it looked like white chocolate but it tasted great and the the shells were so good very easy! they have to review the caramel part!
Tiny Caramel Tarts
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.
Yield: Makes 6 dozen
Total:
Recipe from
More From Southern Living
Recipe Time
Total:
4 Hours, 30 Minutes
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
Preparation
- 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.
Tiny Caramel Tarts Recipe at a Glance
- COURSE: Desserts, Pies/Pastries
- CONVENIENCE: Entertaining, Gifts, Kid-Friendly, Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Dairy
- OCCASION: Christmas
- PUBLICATION: Southern Living
More Recipes for Desserts
-
Caramel Apple Ice-cream Tarts
Southern Living -
Chocolate-Caramel Pecan Pie
Southern Living
advertisement
Indulge your cravings!
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy