CHOCOLATE-CARAMEL TARTLETS
These charming miniatures have a surprisingly easy filling, made with whipped cream and chocolate chips
Provided by Betty Crocker Kitchens
Categories Dessert
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 450°F. In large bowl, combine all crust ingredients; mix with electric mixer at low speed until well combined. Divide dough into 24 equal pieces; roll into balls. Press each in bottom and up sides of ungreased miniature muffin cup.
- Bake at 450°F. for 7 to 9 minutes or until edges are light golden brown. Remove crusts from pans; place on wire racks. Cool 15 minutes or until completely cooled.
- In heavy 1 1/2-quart saucepan, combine 1/2 cup sugar and water; mix well. With pastry brush dipped in water, brush any sugar down sides of saucepan. Without stirring, cook over medium-high heat for 10 to 12 minutes or until mixture turns dark golden brown. (If sugar mixture is not cooking, gently swirl mixture in saucepan.) Remove from heat. While stirring constantly, add 1 tablespoon butter and whipping cream; stir until bubbling stops. Return saucepan to low heat; cook and stir until mixture is smooth.
- Spoon 1/2 teaspoon caramel mixture into each cooled baked crust. Stir chocolate chips into remaining caramel mixture until melted and smooth. If mixture thickens, cook and stir over low heat until smooth. Spoon about 1 teaspoon chocolate filling into each crust.
- Chop candy coating; place in microwave-safe small bowl. Microwave on HIGH for 30 seconds; stir until melted and smooth. If necessary, microwave an additional 10 seconds. Place in heavy-duty food storage plastic bag; cut tiny hole in one corner. On waxed paper, pipe 24 (1-inch) tree shapes. Let stand until set. Garnish each tartlet with a tree.
Nutrition Facts : Calories 110, Carbohydrate 11 g, Cholesterol 19 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Tart1et, Sodium 40 mg, Sugar 6 g
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Zeeshan Butt
[email protected]These tartlets are the perfect dessert for any occasion. They're rich, decadent, and absolutely delicious.
Nayem Ahmod
[email protected]I made these tartlets for a bake sale and they sold out in minutes! Everyone loved them.
Joshua Holmes
[email protected]I'm allergic to nuts, so I substituted almond flour for the graham cracker crumbs in the crust. They turned out great!
Cecelia Rupp
[email protected]These tartlets were a bit time-consuming to make, but they were definitely worth the effort. They're so delicious and impressive-looking.
Zahidhussain Soomro
[email protected]I had some trouble getting the tartlets out of the pan without breaking them. I think I'll try using a different pan next time.
Arslan Jee
[email protected]These tartlets were a bit too sweet for my taste, but they were still very good. I think I would have preferred them with a less sweet filling.
rubel Ahmed
[email protected]I'm not a fan of caramel, but I really enjoyed these tartlets. The chocolate filling was rich and decadent, and the crust was perfectly flaky. I'll definitely be making these again, but I'll omit the caramel next time.
Zahid Memon
[email protected]I love how these tartlets look! They're so elegant and sophisticated. I'm sure they taste just as good as they look.
FAIQA NADEEM
[email protected]These tartlets are absolutely divine! The combination of chocolate and caramel is perfect, and the crust is so flaky and tender. I've made them twice now and they're always a crowd-pleaser.
Emily Nafula
[email protected]I'm not a huge baker, but these tartlets were surprisingly easy to make. The instructions were clear and concise, and I didn't have any problems following them. The only thing I would change is to use a darker chocolate for the filling.
orji benlia
[email protected]These tartlets were a hit at my last dinner party! The chocolate and caramel filling was rich and decadent, and the crust was flaky and buttery. I'll definitely be making these again.