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Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell Photo by: Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

Tiny Caramel Tarts

Add a festive touch! Just before serving, sprinkle tarts with finely chopped chocolate, crystallized ginger, toffee, or Buttered Pecans.

Southern Living DECEMBER 2010

  • Yield: Makes 6 dozen
  • Total:4 Hours, 30 Minutes


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


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.


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Tiny Caramel Tarts recipe