- 48 (3 inch) tart shells, baked
- 1 (14 ounce) package individually wrapped caramels
- 3 tablespoons coffee-flavored liqueur
- 1/2 cup evaporated milk
- 1/4 cup shortening
- 1 cup white sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup butter, softened
- 1/3 cup evaporated milk
- In the top half of a double boiler melt the caramel with the coffee liqueur or rum and 1/2 cup evaporated milk. Cook until smooth, melted and slightly thickened. Pour caramel mixture into the tart shells and let cool.
- Beat the shortening, sugar, vanilla, butter or margarine and 1/3 cup evaporated milk together until fluffy. Frost cooled tarts.