Mini Dulce de Leche Tarts

Cut the butter into small cubes. Place the flour; sugar into the bowl of a mixer fitted with the paddle attachment. Mix for a second or two to blend the dry ingredients. Add the butter and then, running the mixer on low or by hand with a pastry blender, work the mixture until it's crumbly and the largest pieces of butter are no bigger than a pea.

With the mixer set at low, sprinkle the cold water evenly over the flour and butter. Work the dough just until it pulls together.Flatten into a disc and wrap in plastic; refrigerate.

Mix together all ingredients until well combined.

Spray a mini muffin pan or 12 mini tart pans with baking spray. Roll out dough to 1/4" thickness. Using a 2 1/2 to 3" cutter, cut circles. Place each in the prepared pan. Refrigerate 10 Minutes.

Preheat oven to 350 degrees F. Place 1-2 tablespoons of filling in each crust.

Bake 15 Minutes or until crust if golden. Remove from oven and cool. Top with whipped cream, if desired.