This conversation is sponsored by International Delight. The opinions and text are all mine.
Fall is right around the corner and one of my favorite fall flavors is caramel. Warm caramel is a perfect flavor for fall. It’s delicious in your coffee, your other drinks, and of course, your desserts.
I love cute little mini-desserts. Delicious, almost bite-sized desserts are a perfect evening treat. These mini tarts with a delicious caramel crème anglaise look and sound so fancy. You don’t have to tell anyone how easy they are to make. The creamy luscious taste of the International Delight® Caramel Macchiato coffee creamer is the secret ingredient in this recipe.
The crème anglaise is a light pouring custard. It is delicious to eat on its own but is normally poured as a sauce over fruits or cakes. After cooking,you allow it to cool for about 30 minutes and then you can refrigerate. Personally, I like to eat it while it is still slightly warm, which is a great way to warm up a little on cool nights.
First, in a small saucepan, heat International Delight Caramel Macchiato Coffee Creamer just to boiling over low heat.
In a bowl, beat egg yolks and sugar with a whisk. Add a slight amount of hot cream into the yolks. Add yolk mixture into saucepan and cook on low heat for 10 minutes. Cool to room temperature.
Refrigerate for approximately 30 minutes. (Again, it is delicious to eat warm so if you plan on eating right away you may opt to skip this step.)
Preheat oven to 450 degrees. Turn muffin tin upside down and spray with cooking spray. Unroll pie crust on a flat surface. Sprinkle with 3/4 T sugar. Use a spoon to press sugar into crust. Cut 6 circles from crust. Press circles on the back of the muffin tins, sugar side up. Pleat 2-3 sides. Bake 4 – 8 minutes or until light golden brown. Cool and remove mini tarts from pan. Add sauce to the tarts. Garnish with fruit, chocolate, or whipped cream.
Caramel Macchiato Mini Tarts
Ingredients
- 1 cup International Delight Caramel Macchiato Coffee Creamer
- 2 egg yolks
- 1/4 cup + 3/4 Tablespoon sugar, divided
- 1 box refrigerated pie crusts
Instructions
To Make Crème Anglaise
- In a saucepan, heat International Delight Caramel Macchiato Coffee Creamer just to boiling over low heat.
- In a bowl, beat egg yolks and sugar with a whisk. Add a slight amount of hot cream into the yolks.
- Add yolk mixture into saucepan and cook on low heat for 10 minutes.
- Cool to room temperature.
- Refrigerate for approximately 30 minutes.
To Make Crusts
- Preheat oven to 450 degrees.
- Turn muffin tin upside down and spray with cooking spray.
- Unroll pie crust on a flat surface.
- Sprinkle with 3/4 T sugar. Use a spoon to press sugar into crust.
- Cut 6 circles from crust.
- Press circles on the back of the muffin tins, sugar side up. Pleat 2-3 sides.
- Bake 4 – 8 minutes or until light golden brown.
- Cool and remove mini tarts from pan.
- Add sauce to the tarts.
- Garnish with fruit, chocolate, or whipped cream.
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I love all things mini. They are just fun to eat. Thanks for stopping by and linking up at the Monday Funday Party!
Yum! Caramel macchiato is one of my favorite coffees. Definitely going to have to try this. I love how easy the recipe is too! Visiting from Create It Thursday :)
These mini tarts look so delicious. They are perfect for enjoying a yummy treat.
What a quick and easy recipe to try out in the kitchen. I buy that for my daily coffee but now I’ll try something new
Those are SO cute! A perfect little party food, just in time for Fall!
Not sure I could make these but I certainly could eat a couple of dozen of them–they sound scrumptious.
Why did I have to see this? I’ll be making these this weekend … or sooner. They look so tasty!
What a decadent treat! I think we are going to love making these for the holidays!
The mini tarts are calling my name! I just can’t say no to treats like this. I can’t wait to try your recipe.
I didn’t realize you could cook with that stuff. I always thought it was only suitable for flavoring your coffee!