Tiny Caramel Tarts

Rich and creamy caramel custard filled mini phyllo shell tarts — this bite-sized dessert is perfect for your Thanksgiving feast. MORE+ LESS-

By Betty Crocker Kitchens

Updated March 11, 2020

Make with

Gold Medal Flour

Ingredients

cups sugar

1/2

cup cold butter, cut into pieces

tablespoons Gold Medal™ all-purpose flour

egg yolks

cups milk

boxes (1.9 oz each) frozen mini phyllo shells (75 shells)

Sweetened whipped cream

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1

In 10-inch heavy skillet, heat 1 cup of the sugar over medium heat 6 to 8 minutes, stirring constantly, until sugar is melted and golden brown. Stir in butter until melted. Remove from heat.
2

In 3-quart heavy saucepan, stir together flour, egg yolks, milk and remaining 1 cup sugar with wire whisk. Heat to simmering over low heat, stirring constantly. Add melted sugar mixture; cook 1 to 2 minutes, stirring constantly, until thickened. Spoon mixture into large bowl. Cover; refrigerate 4 hours.
3

To serve, spoon caramel mixture into phyllo shells; top with whipped cream.