"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Caramel Chocolate Tartlets Recipe

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This recipe for Caramel Chocolate Tartlets, by , is from Heavenly Recipes - Created in Support of the 2008 American Cancer Society DeLand Relay For Life, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peggy Salvatico
Added: Friday, February 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (13.4 oz.) can dulce de leche*
2 (2.1 oz.) pkgs. frozen mini filo pastry shells, thawed
1 c. double chocolate morsels or regular semisweet morsels
1/3 c. roasted salted peanuts, chopped, or coarsely chopped pecans, or both

Directions:
Directions:
Spoon 1 heaping tsp. dulce de leche into each pastry shell. Microwave chocolate morsels in a small glass bowl on high 1-1 1/2 minutes or until melted, stirring twice. Spoon 1 tsp. chocolate over dulce de leche. Sprinkle tartlet with peanuts and/or pecans. Freeze 1 min. to set chocolate.

Number Of Servings:
Number Of Servings:
30
Preparation Time:
Preparation Time:
14 min.
Personal Notes:
Personal Notes:
*Dulce de leche is a fancy name for caramel. It makes these bite size sweets really rich.

Tip: Make the tartlets ahead, and freeze them in the plastic pastry tray sealed in zip-top freezer bag.

Find dulce de leche on the baking aisle or the Mexican food aisle or make your own. Pour 1 14 oz. can sweetened condensed milk into an 8" dish or pie plate; cover with foil. Pour 1/2" water into a larger pan. Place covered pie plate in pan. Bake at 425 for 1 hour and 25 min. or until thick and caramel colored (add hot water to pan as needed). Remove foil when done; cool.

 

 

 

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