Chocolate Caramel Miniature Pies

Here is the recipe for the mini tarts from yesterday's post. They are fairly easy to make, but a bit tedious. I suppose this would also work as one larger tart and would be less work, but mini tarts are so much cuter!

24 mini pie shells
Caramel Filling
1/2 cup granulated (white) sugar
4 teaspoons water
1 Tablespoon butter
1/3 cup whipping cream
Chocolate Filling
1/4 cup semi-sweet chocolate chips
Pi Symbols
1 Tablespoon butter (hard margarine is okay, but not as tasty), softened
1/2 teaspoon vanilla extract
icing (confectioners') sugar
milk

Caramel Filling: In medium saucepan over medium-high heat, combine the water and the sugar. Cook for 10-12 minutes until mixture turns dark golden brown, brushing the sides of the pan with a wet pastry brush. Remove from heat, stir in butter and cream until mixture stops bubbling. Return to low heat and cook and stir until smooth. Place 1/2 teaspoon into each tart shell.

Chocolate Filling: Add chocolate chips to remaining caramel mixture, heating over low heat if necessary. Top each tart with 1 teaspoon chocolate mixture. Chill until set.

Pi Symbols: Cream the butter well, then cream in the vanilla until blended. Gradually add icing sugar alternately with milk, until desired amount and consistency is achieved  You won't need a lot of icing just to decorate these tarts. Place in a pastry bag fitted with a plain open tip and pipe pi symbols on the tarts.

These tarts should be stored in the refrigerator, but served at room temperature. Surprisingly the caramel and chocolate mixture does not get too hard in the fridge, but let them sit for at least a few minutes out of the fridge before eating for best flavor.