Ingredients
Scale
- 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.