TINY CARAMEL TARTS
Rich and creamy caramel custard filled mini phyllo shell tarts - this bite-sized dessert is perfect for your Thanksgiving feast.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h25m
Yield 75
Number Of Ingredients 7
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.
Nutrition Facts : Calories 270, Carbohydrate 25 g, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 115 mg
TINY TARTS
Yummy miniature pecan tarts. Wonderful on holiday cookie trays.
Provided by M. R. Hayes
Categories Desserts Cookies Filled Cookie Recipes
Time 2h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven toe 325 degrees F (165 degrees C).
- Beat softened margarine or butter and cream cheese until thoroughly combined. Stir in flour.
- Using 24 ungreased 1 3/4 inch mini muffin cups, press a rounded teaspoon of pastry evenly into the bottom and up the sides of each cup.
- To Make The Filling: Beat the egg and mix in the brown sugar, melted margarine or butter and the chopped pecans.
- Fill each pastry-lined muffin cup with about 1 heaping teaspoon of pecan filling. Bake at 325 degrees F (165 degrees C) for about 30 minutes or until pastry is golden and filling is puffed. Cool slightly in the muffin cups, then remove and cool completely on a wire rack.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 22.3 g, Cholesterol 43.6 mg, Fat 14.8 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 7 g, Sodium 95.7 mg, Sugar 13.6 g
CARAMEL TARTS
Make and share this Caramel Tarts recipe from Food.com.
Provided by ccap397
Categories Tarts
Time 25m
Yield 36 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 5.6, Fat 0.4, SaturatedFat 0.2, Cholesterol 1.3, Sodium 4.5, Carbohydrate 0.3, Protein 0.2
TINY TOMATO TARTS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 45m
Yield 18 tartlettes
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Line 2 baking sheets with parchment paper.
- On a lightly floured work surface, unfold the puff pastry and roll lightly to flatten. Using a 2 1/2-inch cookie cutter, cut out pastry circles and place, evenly spaced, on the parchment.
- Using a fork, generously prick (dock) the pastry circles to the edges.
- Spread 1 teaspoon of the pesto on each circle, almost to the edge. Place a slice of tomato on top, and drizzle a tiny drop of olive oil over.
- Bake until puffed and golden, 15 to 20 minutes.
CARAMEL APPLE TART
This recipe is from Bon Appetit magazine. My husband loves apple pie, but I wanted to try something different. I made this and had one piece. My good friend had one piece. The next morning, it was completely gone... my husband loved it!
Provided by Dine Dish
Categories Tarts
Time 1h55m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- For caramel sauce:.
- Bring sugar, cream, and butter to boil in heavy medium saucepan over medium-high heat, whisking constantly until sugar dissolves. Boil until caramel thickens enough to coat spoon thickly, whisking often, about 10 minutes. DO AHEAD Caramel sauce can be made 5 days ahead. Cover; chill. Whisk over low heat until warm before using.
- For crust:.
- Blend flour, powdered sugar, and salt in processor. Add butter and blend until coarse meal forms. Add egg yolks. Pulse until moist clumps form. Gather dough into ball; flatten into disk. Wrap and chill at least 1 hour. DO AHEAD Dough for tart crust can be made 1 day ahead. Keep chilled.
- For filling:.
- Whisk first 4 ingredients in large bowl to blend. Add apples and toss until evenly coated.
- Preheat oven to 375°F Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Cut overhang even with top of pan sides. Press sides of dough to bring 1/4 inch above sides of pan. Arrange apple quarters, cut side down, in circle around outer edge of pan, fitting snugly. Cut remaining apple quarters lengthwise in half; stand in center of tart, fitting snugly.
- Bake tart until apples are tender, about 1 hour 15 minutes. Remove tart from oven; brush with some of caramel sauce. Cool tart to room temperature. Rewarm remaining caramel sauce. Drizzle tart lightly with sauce. Serve, passing remaining sauce separately.
Nutrition Facts : Calories 715.2, Fat 38.3, SaturatedFat 23.5, Cholesterol 167, Sodium 94.5, Carbohydrate 93.7, Fiber 4.5, Sugar 70.5, Protein 4.3
HAZELNUT CARAMEL MINI TARTS
This great appetizer/dessert recipe would be great for a dinner party or the holidays. I love the flavor of hazelnut and CARAMEL, and the two paired together is heaven. The recipe is kind of long, but will be well worth the effort. The cooking time is approximate and includes the refrigeration time.
Provided by VickyJ
Categories Tarts
Time 2h30m
Yield 15 mini tarts, 15 serving(s)
Number Of Ingredients 14
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.
BANANA CARAMEL TART
I made a this tart for Father's Day 2 years ago and it was a humungous hit! Deliciously different. Based on a recipe from the Union Square Cafe Cookbook.
Provided by evelynathens
Categories Tarts
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 450F.
- For the Crust: In a large bowl, beat butter and sugar, with an electric mixer, until blended.
- Beat in yolk, vanilla, and salt.
- Add flour and beat until moist clumps form.
- Press dough into bottom of 9 inch tart pan with removable bottom.
- Pierce with fork and refrigerate for 1 hour.
- Bake crust until golden (about 15 minutes).
- Cool.
- For the Banana Topping: Reduce oven temperature to 375F.
- Overlap banana slices on crust, covering completely.
- Brush melted butter over banana slices and sprinkle with sugar.
- Bake until just warmed through (4 minutes).
- Drizzle with some caramel sauce (recipe follows).
- Sprinkle with macadamia nuts.
- Serve with ice cream and pass extra caramel sauce around.
- For Caramel Sauce: In a heavy saucepan, heat the cream over medium low heat until bubbles form, along the edges of the pan.
- Keep warm.
- In a heavy saucepan, combine the sugar and lemon juice until well mixed.
- Cover the pot and place it over medium high heat until the sugar melts and bubbles, about 4 minutes.
- Remove the cover and occasionally swirl the pan or stir the mixture until the syrup is a golden amber color, 5 to 8 minutes.
- While cooking, brush the sides of the pan with a wet brush just above the bubbling sugar to keep crystals from forming.
- Stirring constantly, slowly pour in the warm cream.
- Bring to a boil, continuing to stir constantly.
- Cook until slightly thickened, about 3-4 minutes.
- Remove the sauce from the heat, add the butter, and stir until the butter melts and the sauce is smooth.
- Serve immediately or cool to room temperature, then cover tightly and refrigerate for up to two weeks; reheat in a pan of simmering water or a microwave.
Nutrition Facts : Calories 835.1, Fat 57.7, SaturatedFat 28, Cholesterol 155.4, Sodium 292.7, Carbohydrate 79.8, Fiber 4.3, Sugar 53.4, Protein 6.2
CARAMEL TARTS RECIPE
Find out why everyone is talking about this Caramel Tarts Recipe! This delicious Caramel Tarts Recipe is the perfect mix of sweet and salty.
Provided by My Food and Family
Categories Home
Time 55m
Yield 10 servings, 3 tarts each
Number Of Ingredients 6
Steps:
- Bake phyllo shells as directed on package; cool completely.
- Meanwhile, beat pudding mixes and 2 cups milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.
- Microwave caramels and remaining milk in microwaveable bowl on HIGH 1-1/2 min., stirring after 45 sec. Stir until caramels are completely melted and sauce is well blended. Cool 10 min.
- Spoon pudding mixture into phyllo shells just before serving; drizzle with caramel sauce. Sprinkle with salt.
Nutrition Facts : Calories 280, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 4.5903 mg, Sodium 540 mg, Carbohydrate 50 g, Fiber 0 g, Sugar 31 g, Protein 4 g
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5/5 (2)Total Time 20 minsCategory Baking RecipesCalories 166 per serving
- Place Anzac biscuits top down on top of each hole and place in oven for 2-3 minutes until soft. Quickly and carefully push each biscuit down into the pan holes so they form mini cases. Leave for a few minutes to cool and harden, then remove and repeat with the next batch of biscuits.
- Mix condensed milk, butter, golden syrup and caster sugar into a saucepan over low heat. Continuously stir / whisk the mixture until golden and thick, usually between 8 – 15 minutes. Carefully spoon the caramel into the centre of each biscuit case.
- Add chocolate to a microwave-safe bowl (if it's a block, break it up first) and microwave on high in 20 second intervals, stirring well each time, until melted and smooth. Spoon over the top of the caramel in the centre of each biscuit case.
MINI CARAMEL TARTS - JUST 6 INGREDIENTS! - BAKE OR BREAK
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- Using a tablespoonful of dough at a time, roll dough into balls and place on a baking sheet lined with parchment paper. Refrigerate for 1 hour.
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- 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.
- 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.
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