Tiny Caramel Tarts

Name: Tiny Caramel Tarts
Prep time: 25 min
Total time: 4 h 25 min
Yield: 75
Ingredients: 2 cups sugar; 1/2 cup cold butter, cut into pieces; 6 tablespoons Gold Medal™ all-purpose flour; 4 egg yolks; 2 cups milk; 5 boxes (1.9 oz each) frozen mini phyllo shells (75 shells); Sweetened whipped cream

1 Ratings

1 Reviews

0 Questions

Prep 25 min
Total 4 hr 25 min
Servings 75

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

By Betty Crocker Kitchens

Updated March 11, 2020

Make With

Gold Medal Flour

Ingredients

2 cups sugar
1/2 cup cold butter, cut into pieces
6 tablespoons Gold Medal™ all-purpose flour
4 egg yolks
2 cups milk
5 boxes (1.9 oz each) frozen mini phyllo shells (75 shells)
Sweetened whipped cream

Steps

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.