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Caramel Tarts




Source of Recipe


TOH - Recipes - SEPTEMBER_MORN


Recipe Link: http://bbs.reimanpub.com/bulletinboard.asp?view=reply&replynum=2&threadnum=351502&catnum=&headnum=

List of Ingredients




Tart Shells:
6 oz. cream cheese, softened
1 c. butter, softened
2 c. flour

Cut cream cheese and butter into flour, as for pie crust.
Pinch off 48 equal pieces of dough.
Press into ungreased mini tart pans, pressing dough up to rim to form a shell.
Bake at 350° for 15-20 min., until slightly brown.
Carefully remove shells to wire rack to cool.

Filling:
14-16 oz. bag of light caramels
1/2 c. evaporated milk
Melt together in double boiler, stirring occasionally. Fill shells while mixture is still warm. Let cool completely before frosting.

Frosting:
4 oz. cream cheese, softened
1/2 lb. powdered sugar (approx. 2 1/4 c.)
1/4 c. butter, softened
1/2 tsp. vanilla

Beat cream cheese and butter. Gradually add powdered sugar. Add vanilla. Beat well. Spread on top of tarts after filling has cooled (or use a pastry bag).

Recipe