Salted Caramel Truffle Induvidual Cream Tarts

Name: Salted Caramel Truffle Induvidual Cream Tarts
Cuisine: American
Ingredients: 1 1/2 cups Pepperidge farms butter cookies crushed; 4 tablespoons melted butter; 1 1(2 cups cold heavy cream; 1/4 cup confectioners sugar; 24 Lindt baramel truffles; 1 cup harscapone cheese, at room temperature; 11 teaspoon vanilla; For Garnish; Pieces my salted caramel barh; Caramel sauce and melted chocolate for drizzling; Fresh whipped cream; Fresh Raspberries

fenway @Fenway

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.

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Ingredients

1 1/2 cupsPepperidge farms butter cookies crushed
4 tablespoonsmelted butter
11(2 cups cold heavy cream
1/4 cupconfectioners sugar
24Lindt baramel truffles
1 cupharscapone cheese, at room temperature
11 teaspoonvanilla
1/8 teaspoon salt
For Garnish
Piecesmy salted caramel barh
Caramel sauce and melted chocolate for drizzling
Fresh whipped cream
Fresh Raspberries

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Steps

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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Cooksnaps

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fenway @Fenway

on October 06, 2018 03:02

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.