Mini Caramel Cookie Tarts Food

TINY CARAMEL TARTS

Steps:

• In 10-inch heavy skillet, heat 1 cup of the sugar over medium heat 6 to 8 minutes, stirring constantly, until sugar is melted and golden brown. Stir in butter until melted. Remove from heat.
• In 3-quart heavy saucepan, stir together flour, egg yolks, milk and remaining 1 cup sugar with wire whisk. Heat to simmering over low heat, stirring constantly. Add melted sugar mixture; cook 1 to 2 minutes, stirring constantly, until thickened. Spoon mixture into large bowl. Cover; refrigerate 4 hours.
• To serve, spoon caramel mixture into phyllo shells; top with whipped cream.

MINI CARAMEL COOKIE TARTS

Steps:

• In the top half of a double boiler melt the caramel with the coffee liqueur or rum and 1/2 cup evaporated milk. Cook until smooth, melted and slightly thickened. Pour caramel mixture into the tart shells and let cool.
• Beat the shortening, sugar, vanilla, butter or margarine and 1/3 cup evaporated milk together until fluffy. Frost cooled tarts.

MINI CHOCOLATE TARTLETS

Steps:

• Mix crumbs and butter; press onto bottoms of 24 miniature paper muffin cup liners. Refrigerate until ready to use.
• Microwave chocolate and cream in microwaveable bowl on HIGH 1-1/2 min.; stir until chocolate is melted. Cool. Spoon over crusts.
• Refrigerate 1 hour. Sprinkle with sugar.

CREAMY CARAMEL CUPS (WITH OR WITHOUT KAHLUA)

Steps:

• If you object to liqueur, the Kahlua can be omitted.
• By hand, mix the dough ingredients together.
• Make into small balls.
• Press into mini muffin cups and prick with a fork 4-5 times.
• Bake 350F for 12-15 minutes.
• Let cool and then remove from tins.
• Using a double boiler, melt the caramels.
• Add the evaporated milk and Kahlua, stirring well.
• Fill the tarts 1/2 full with the melted filling.
• Beat 1/2 cup margarine, 1/2 cup Crisco and 1/2 cup sugar until very smooth and fluffy.
• Add 1 small can evaporated milk and 1 T Kahula, or more to taste.
• Beat at least 10-15 minutes or until the consistancy of a light fluffy whipped topping.
• Using a pastry bag, or a strong plastic bag with the corner cut off, pipe the frosting on top of the cooled caramel filled cups.
• Sprinkle the tops with nuts or sprinkles.
• If I'm in a cookie baking frenzy, I make the dough cups one day and then fill and ice them another.
• I keep them in the freezer until it's time to put them on my trays.

HAZELNUT CARAMEL MINI TARTS

Steps:

• Butter 30 metal mini muffin cups.
• Blend flour, sugar, and salt in processor. Add butter and blend, using on/off turns, until mixture resembles coarse crumbs.
• Add 5 tablespoons cream and vanilla and blend, using on/off turns, just until mixture begins to clump together, adding more cream by teaspoonfuls if dough is dry.
• Press 2 teaspoonfuls dough evenly onto bottom and up sides of each prepared mini muffin cup. Pierce tart crusts all over with fork. Freeze crusts 30 minutes before baking.
• Preheat oven to 350°F
• Bake frozen crusts until golden and baked through, about 25 minutes.
• Transfer to rack and cool crusts in muffin cups 10 minutes. Carefully loosen crusts from muffin cups. Transfer crusts to rimmed baking sheet and cool completely.
• Place 2 to 3 hazelnuts (or equivalent of chopped hazelnuts) in each crust.
• For caramel filling:
• Combine brown sugar, butter, corn syrup, 2 tablespoons water, and salt in heavy medium saucepan. Stir over medium heat until sugar dissolves.
• Bring mixture to boil, then boil 2 minutes without stirring (mixture will bubble up and thicken slightly).
• Remove pan from heat.
• Add cream (mixture will bubble vigorously); stir until smooth.
• Pour caramel into 2-cup measuring cup; cool 10 minutes. Spoon caramel over hazelnuts in crusts, filling crusts almost to top. Refrigerate until caramel begins to firm up slightly, about 1 hour.
• Stir chocolate in top of double boiler set over simmering water until melted and smooth. Drizzle melted chocolate over top of tartlets. Chill until chocolate is set, about 30 minutes.

MINI CARAMEL APPLE TARTS (TARTE TATIN) RECIPE BY TASTY

Steps:

• To begin, peel, halve, and core your apples (melon ballers make a good tool for coring halved apples). You'll need one apple for every two tarts.
• In a medium sauce pan, about 3 quarts (1 liter), slowly heat sugar. You'll want to stir frequently until it dissolves into a brown syrup. Melt 1 tablespoon of butter into the sugar, stirring frequently. Add a dash of salt and the juice from ½ lemon.
• Lower the heat as low as it will go and add your apple halves. Toss to coat with caramel and let simmer 5-10 minutes until tender, flipping once.
• Cut puff pastry into circles to fit just within the top of your muffin tin.
• Place apple halves curve-side down in a large muffin tin. Pour remaining caramel over each apple half. Top with a circle of puff pastry to fit just inside the muffin tin.
• Bake 14-20 minutes at 450°F (230°C). Invert muffin pan onto baking sheet immediately. Serve with vanilla ice cream.
• Enjoy!