Shelleys Toffee Tarts Food

PETITE PUMPKIN TOFFEE TARTS

Steps:

• Arrange oven racks in top and bottom thirds of oven.
• preheat oven to 375°F.
• Place tart shells on 2 large baking sheet leaving a bit of space between them.
• thaw at room temperature for 10 minutes.
• Meanwhile finely chop skor bars and place a teaspoon into each shell.
• In medium bowl, whisk pumpkin with sugar,eggs,vanilla and pie spice until blended.
• Fill shells nearly to the top and place a peacan half on each.
• Bake sheets on separate racks. Rotate baking sheets between racks after 10 minutes.Then continue baking until filling is set about 10 minutes more.
• Serve warm or cool .
• If making ahead store in an airtight container in the fridge. They will keep well for 2 days or freeze up to 3 months.
• Also delicious served with ice cream.

CARAMEL TARTS

Steps:

• Pre-cook tart shells as directed on package.
• Melt the toffee, milk and butter in microwave in container with spout.
• Fill tart shells.
• Allow to cool slightly.
• Top with Rosebud.

TOFFEE TARTS RECIPE - (4.2/5)

Steps:

• Bake tart shells and let cool. Melt toffee, butter and milk, mixing well. Pour into shells and top with a rosebud. Yummy!

SHELLEY'S TOFFEE TARTS

Steps:

• 1. Bake tart shells until brown.
• 2. Melt toffee & whipping cream in a saucepan on medium heat until smooth.
• 3. Pour into shells & place a chocolate chip in the center of each tart.
• 4. Cool.
• Please note that the prep time depends on how fast you unwrap the toffee and the cooking time depends on your oven and how fast the toffee melts for you.