Miniature Caramel Tarts

A few years ago tiny little miniature cupcake/muffin pans or mini tart pans became all the rage. Typically having 24 little slots in the large size or 12 in the half sheet size, they are perfect for making the little Pecan Tassies at Christmas time, mini cheesecakes for parties and itty bitty cupcakes and muffins for brunches.

Once so many men and women had their hands on these pans they got creative with recipes to use them. This one is one of those... and a very good reason to dig that mini muffin pan out of the back of your cupboard and put it to use! Enjoy.

Caramel Tarts

6 oz. cream cheese, softened
2 sticks butter, soft
2 c flour

Blend ingredients together. Divide and roll into 48 small balls. Press dough into mini muffin pans to form a shell. Prick with fork and bake at 350° for 15-20 minutes. Remove from pans when cool enough to handle and finish cooling on a wire rack.

1 (14 oz.) package caramels, unwrapped
1/2 c evaporated milk

Combine in top of double boiler and stir until melted. Pour a bit of the warm mixture into the cooled shells. Let cool completely before frosting.

4 oz. cream cheese, room temperature
2 1/4 c powdered sugar
1/4 c butter, soft
1/2 t vanilla

Beat cream cheese and butter. Gradually add powdered sugar. Add vanilla. Beat well. Spread on top of tarts after filling has completely cooled.

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