Tiny Caramel Tarts
Perfect little pies when you want something a little bit unique. Homemade caramel pudding is easy to make, and so delicious. Topped with whipped cream.
- 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 (1.9 ounce) boxes frozen mini fillo shells (75 shells)
- Sweetened whipped cream
Preparation time 25mins
Cooking time 265mins
Adapted from bettycrocker.com
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.
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.
To serve, spoon caramel mixture into fillo shells; top with whipped cream.