Caramel Macchiato Mini Tarts
  • 1 cup International Delight Caramel Macchiato Coffee Creamer
  • 2 egg yolks
  • ¼ cup + ¾ Tablespoon sugar, divided
  • 1 box refrigerated pie crusts
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.
Recipe by BargainBriana at