Caramel Tarts

What you'll need:

Pumpkin Caramel Sauce:

  •  1/4 Cup Allulose
  •  1/4 Cup Salted butter
  •  1/2 Cup Heavy Cream
  • 50 grams Choc Zero white chocolate baking chips
  • 1 Tsp Molasses (optional, but recommended)
  • 1/2 Cup 100% pumpkin puree (not pumpkin filling)
  • 1 Tsp pumpkin pie dry spice

Directions For Caramel Sauce:

  1. Add butter to a small saucepan over med/low heat & simmer.
  2. Stir ever so often until golden brown, about 5min.
  3. Add in sweetener & HWC till fully combined.
  4. Add molasses & stir briefly till combined. Simmer over very low heat for 15min. Don't stir at all! Turn off heat.
  5. After the 15, stir in pumpkin purée, & spice & stir thoroughly. Add white chocolate, & stir until melted.
  6. Set aside for 5 min until barely warm. 

 

    How to prepare:

    • Preheat oven to 350 degrees
    • Prepare cookies according to package instructions press the cookie dough into 12 sections of a mini cheesecake tin
    • Press the cookie dough into 12 sections of a mini cheesecake tin.
    • Bake for 8 minutes then carefully press bottoms & sides against the pan creating a well, bake for another 4min.
    • Let tarts cool slightly then pour caramel sauce into the shell and chill until set

    Photo and recipe: @on_westhoff_ranch

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