Description
Delicious mini tarts filled with rich butterscotch filling, perfect for any dessert lover.
Ingredients
Scale
- 1 ½ cups (150 g) graham cracker crumbs (or digestive biscuits, finely crushed)
- ¼ cup (50 g) granulated sugar
- ½ cup (115 g) unsalted butter, melted
- ½ cup (115 g) unsalted butter (for filling)
- 1 cup (200 g) brown sugar (light or dark, for richer flavor)
- 2 tbsp (30 ml) heavy cream (for filling)
- 1 tsp vanilla extract
- ½ tsp salt
- 1 cup (240 ml) heavy cream (additional, for thickening)
- 2 tbsp (20 g) cornstarch (optional, for a firmer set)
Instructions
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, sugar, and melted butter until evenly coated.
- Press mixture firmly into tart pans (mini size, about 3-inch).
- Bake for 8–10 minutes until golden and set. Cool completely.
- In a saucepan, melt butter over medium heat.
- Add brown sugar and stir until dissolved and bubbly (about 3–4 minutes).
- Stir in 2 tbsp cream, vanilla, and salt. Cook 1 more minute.
- Gradually whisk in remaining heavy cream. Let simmer until slightly thickened (5–7 minutes).
- For a firmer custard-like texture, whisk cornstarch with 2 tbsp cold cream, then add to mixture and cook until thick.
- Let filling cool slightly before pouring into tart shells.
- Pour warm butterscotch filling into cooled tart shells.
- Smooth tops and let set at room temperature, then chill 1–2 hours until firm.
- Garnish with whipped cream, chocolate curls, or a sprinkle of sea salt.
Notes
- Best served slightly chilled with a glossy top.
- Can be garnished with various toppings for added flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg