For the Caramel Sauce
- 1 cup Sugar
- 2 tbsp Water
- 1/2 cup Cream
- 2 tsp Vanilla
- 1/4 tsp Salt
Chocolate pumpkin filling
Make Caramel Sauce
Add Sugar and water in a deep heavy-based saucepan
Let the sugar melt slowly stirring only as needed.
Shake the pan so the cooked sugar is evenly distributed
When the sugar has melted to a deep amber color
Add the cream in two batches being very careful as the hot sugar will rise and foam.
Continue to stir until the mixture settles and becomes a little thicker
Add the vanilla and salt
Remove form heat
Make the filling
While still hot add pumpkin puree and pumpkin spice stir well.
Break the white chocolate into small pieces so it will melt easily. Add it to the caramel sauce.
Stir till melted - Set aside for five minutes until just barely warm
Fill the mini tarts
While the pumpkin caramel is still warm not hot
Carefully pour the caramel into each individual tarts.
Place the tarts in the fridge until set or ready to serve
Add a chocolate garnish if desired.
This tart is best served room temperature.
Calories: 194kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 97mg | Potassium: 40mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1734IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg