Caramel Cream Shortbread Tartlets – Amber Atlee
Shortbread Tarts
1 cup (2 sticks) unsalted butter at room temperature
1/2 cup confectioners sugar
1 teaspoon vanilla
1 1/2 cups all purpose four
1 tablespoons rice flour (or cornstarch)
1/8 teaspoon salt
1/4 cup caramel sauce put aside for later
Filling
1 8oz package cream cheese softened
3/4 cup sweetened condensed milk
1/2 cup Becky’s Blissful Bakery Caramel Sauce
1 teaspoon vanilla
Shortbread
Preheat oven to 325 degrees
Lightly spray a miniature muffin pan with vegetable spray
In a mixer, cream the butter and sugar until smooth
Add vanilla and continue to mix until blended in
Add flour, rice flour, and salt until just incorporated
Divide the dough into 24 even pieces and place one ball of dough into each muflin tin. Spread dough up the sides of the tin to make a cup. After all tins are completed put the pan in the freezer for 10 minutes or until the Shortbread becomes firm. (This helps prevent the Shortbread puffing up during baking.) Bake for approximately 18-20 minutes or until lightly browned. Halfway through baking lightly prick the bottom of each shortbread with the tines of a fork, if they have puffed up. Check again after 5 minutes and prick again if needed. Once fully baked, remove from oven let cool. Once cooled completely remove from the pan
Filling
In a mixer beat the cream cheese until fluffy. Add condensed milk, caramel and vanilla until smooth.
With remaining caramel lightly spread a small amount evenly in the center of each shortbread tart. On top of the caramel spoon a small amount of the filling until each tart is filled. Top with a raspberry or blackberry for garnish.
