Caramel Macchiato Mini Tarts

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.

5.0 from 3 reviews

Caramel Macchiato Mini Tarts

 

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Ingredients

• 1 cup International Delight Caramel Macchiato Coffee Creamer
• 2 egg yolks
• ¼ cup + ¾ Tablespoon sugar, divided
• 1 box refrigerated pie crusts

Instructions

To Make Crème Anglaise

1. In a saucepan, heat International Delight Caramel Macchiato Coffee Creamer just to boiling over low heat.
2. In a bowl, beat egg yolks and sugar with a whisk. Add a slight amount of hot cream into the yolks.
3. Add yolk mixture into saucepan and cook on low heat for 10 minutes.
4. Cool to room temperature.
5. Refrigerate for approximately 30 minutes.

To Make Crusts

1. Preheat oven to 450 degrees.
2. Turn muffin tin upside down and spray with cooking spray.
3. Unroll pie crust on a flat surface.
4. Sprinkle with ¾ T sugar. Use a spoon to press sugar into crust.
5. Cut 6 circles from crust.
6. Press circles on the back of the muffin tins, sugar side up. Pleat 2-3 sides.
7. Bake 4 - 8 minutes or until light golden brown.
8. Cool and remove mini tarts from pan.
9. Add sauce to the tarts.
10. Garnish with fruit, chocolate, or whipped cream.

3.3.3077

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