Wednesday, October 5, 2011

Individual Caramel Pecan Tarts

What's better than a decadent, hold your breath and close your eyes dessert? One that is also prepared in minutes, has six ingredients, no cooking and instead of using a special pan, uses mason jar lids.

I discovered the idea to use a jar lid for a pan from one of my favorite pages - check out her version - Mini Pear Tarts. And one of these days, I will be making her recipe. When I saw it, I thought to myself, what a perfect idea! I have individual tart pans, but at 4-inches, they are a bit big for one person to handle but if you cut the tart in half, it is no longer as pretty to serve. And goodness forget trying to share it, unless you have a super fast fork, it's nearly impossible to try to compete with my husbands fork...


So, my wheels got to turning.. I spend a lot of minutes of my day dreaming about dessert, if I'm going to trade it in for a dessert that fits in a jar lid, I want over the top sin.

Individual Caramel Pecan Tarts

1 cup crushed shortbread cookies (16 Lorna Doone cookies)
3-1/2 tablespoons butter, melted
1/2 cup Kraft caramel bits
2 tablespoons heavy whipping cream
3 tablespoons heavy whipping cream
1 tablespoon butter
2/3 cup semisweet chocolate chips
1/3 cup chopped pecans

Combine cookie crumbs and butter. Press onto the bottom and up the sides of six mason jar lids. Place in the freezer.

In a microwave-safe bowl, combine caramel bits and cream. Cook on high for 1 minute, stirring once. Stir until smooth. Set aside.

In a small saucepan, bring the cream and butter to a boil over medium heat. Remove from the heat. Add chocolate chips and stir until smooth. Sprinkle pecans into crusts. Drizzle caramel over pecans; spoon chocolate mixture over top. Transfer any remaining caramel to a sandwich bag and snip a small piece from one corner. For spider web tarts, pipe circles of caramel over tops; drag a toothpick from center towards outside of circles. For a classic turtle look, pipe a small puddle of caramel over the tops and place three pecans over the top.

Refrigerate tarts for 1 hour before serving or until set. Before serving, push bottom of lids up and remove tarts. Yield: 6 servings.

I linked up with:

Tidy Mom


  1. These look so fun. I'm going to bring these to the office. They'll be sooo impressed!

  2. Yes, yes they will : )

  3. Thanks for linking-up, Tina! I love how Pinterest is connecting bloggers! This recipe looks yummy! I might have to add it to my "to-do" list! :)