Salted Caramel Truffle Induvidual Cream Tarts
Creamy light caramel cream piled into a crisp butter cookie crust, topped with whipped cream a drizzle of chocolate and caramel, finished with a pice of my salted caramel crunch bark and afresh Rasberry.
Salted Caramel Truffle Induvidual Cream Tarts
Creamy light caramel cream piled into a crisp butter cookie crust, topped with whipped cream a drizzle of chocolate and caramel, finished with a pice of my salted caramel crunch bark and afresh Rasberry.
Cooking Instructions
- 1
Combine cookie crumbs and butter in a bowl, press into well non stick spread individual springform pans and freeze
- 2
Have caramels in a large bowl, heat cream to scalding and pour over caramels and stir until smooth. Cool to room temperature then cover and refrigerate until cold
- 3
Beat marscapone, sugar vanilla and salt until creamy, set aside
- 4
Beatcold caramel cream until it holds its shape
- 5
Fold into marscaone until blended
- 6
Fill springform pans and refrigerate until ser, at least 8 hiurs then remove springform pan
- 7
Top with whipped cream, drizzle with chocolate and caramel and add a piece of caramel bark and a raspberry.
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