Chocolate Caramel Cheesecake Tartlets
I am slowly getting over that nasty bug I was complaining about last week. It was a doozy! I’m still stuffy and I have this hacking cough I can’t seem to kick, but, happily, I’m overall doing so much better. I think it might have been the flu! My little ones and I all three were miserable with it, but Mr. Allie somehow never came down with it. He’s the only one out of our little family who had the flu shot earlier this season. What are your feelings on the flu shot? Yay or nay? I’m not super anti-vaccine but I am a little cautious about that stuff. I didn’t let my kids get more than two inoculations per month, and I always tried to carefully weigh out the risks vs. benefits. All that being said, I do think that next year I will go ahead and get the shot. It’s just been such a tough winter for me this year, and when Mom isn’t happy, ain’t nobody happy!
Ingredients
- 1 batch Simply Perfect Chocolate Sugar Cookie dough
- 2 batches Simply Perfect Salted Caramel Sauce
- 1/3 cup heavy cream
- 2 tablespoons granulated sugar
- 1 1/2 ounces softened cream cheese (I used reduced fat)
- 1/2 teaspoon vanilla extract
- optional: chocolate vermicelli for garnish
Instructions
MAKE THE TART SHELLS
- Preheat the oven to 375 degrees F.
- Roll the cookie dough to a thickness of ¼ inch. Cut with a 3 inch diameter blossom cookie cutter, and carefully place over the back of a mini muffin tin.
- Bake for 10 minutes.
MAKE THE TOPPING:
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