caramel pecan cheesecake tarts

How To Make caramel pecan cheesecake tarts

• 1

  Unwrap the puff pastry sheets according to the package directions. Lay on a lightly floured surface and roll into a 10 inch square. Cut each sheet into 4 equal squares and place on lightly greased baking sheets. Roll under all the edges 1/4 of an inch. Prick the centers with a fork.
• 2

  Beat the cream cheese and sugar until creamy. Add the egg and extract and beat again. Evenly spoon the cheesecake batter onto all 8 pastry squares. Bake at 400 degrees for 12-14 minutes. Let cool completely. Place the caramel squares and whipping cream in a small sauce pan. Heat over medium low heat until melted and creamy. Stir in the chopped pecans. Gently spoon over the tops of each tart.
• 3

  Place the chocolate chips and shortening in a microwave safe bowl. Heat for 30 seconds. Stir and repeat until melted. Spoon into a ziplock bag and cut on tip off. Drizzle over the tarts. Let set. Cut each square into 2-4 pieces if desired. Keep refrigerated in a sealed container.
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