Dulce de Leche Tarts

By Kelli with an I

A sweet caramel and dark chocolate filled tart.

Ingredients

• 2 Refrigerated Pie Crusts
• 1 can (13.4 oz) Dulce de Leche**
• 1/2 C Heavy Cream or Whole Milk
• 1 C (6 oz) Dark Chocolate Chips
• Flaky sea salt for sprinkling (optional)
• Note: You can find the Dulce de Leche down the hispanic aisle at your grocery store. It's made by Nestle.

Details

Servings 24
Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

1. Preheat oven to 350 degrees F. Grease 2 cupcake pans and set aside.

2. Roll out the refrigerated pie crust and cut out 24 circles. They should be the same size as the top of the cupcake tin.

3. Place the pie crusts into the cupcake tins, gently pressing down to make a shell. Bake for 10-15 minutes or until the crust is a light golden brown. Let cool in the cupcake pan.

4. Heat the Dulce de Leche in a small bowl in the microwave for 30 seconds until it's warm. Spoon about 1 teaspoon into each of the tart shells.

5. Heat the cream and the chocolate chips in the microwave for 30 second increments, stirring after each time, until you get a smooth consistency. Pour enough chcolate into each tart shell to cover the caramel, but being careful not to pour over the edges.

6. Place the tarts in the fridge for about 30 minutes to let it set. Top the tarts with a pinch of sea salt if desired.