2/18/11

Tiny Caramel Tart Bites

For someone who doesn't care for desserts too much, there are certain recipes that catch my eye and my attention and just have a hold on me for some reason.  This is one of them.

I love making mini tarts and 'tassies'.  From pecan tassies to chocolate filled mini tarts to tiny cheesecake bites and quiche;  they are so cute, pretty, simple and fun!  When I found this recipe I was not actually looking for it.  I don't remember what I was trying to find, but I spied this one and added it to my collection.  I hope you do too!


Tiny Caramel Tart Bites

2 c sugar, divided
1/2 c cold butter, sliced
6 T flour
4 egg yolks
2 c milk

Pastry Shells
1 c butter, softened
1 (8-oz.) package cream cheese, softened
3 1/2 c flour

Whipped Cream to decorate

Beat butter and cream cheese at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add flour to butter mixture, beating at low speed just until blended. Shape dough into 72 (3/4-inch) balls, and place on a baking sheet; cover and chill 1 hour.

Place dough balls in cups of lightly greased miniature muffin pans; press dough to top of cups, forming shells. Bake at 400° for 10 to 12 minutes. Remove from pans to wire racks, and cool completely (about 15 minutes).

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. When chilled, spoon caramel mixture into pastry shells, and top with whipped cream.

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