BUTTERSCOTCH TART
Rich and sweet pudding for all occasions! Really simple. NB: the photo is not mine. I forgot to take one before it was demolished!
Provided by charl91
Time 15m
Yield Serves 6
Number Of Ingredients 5
Steps:
- If you are using ready to roll or pre-rolled pastry:
- Line your pie dish and bake blind using greaseproof paper and baking beans.
- Once the pastry is cooked set aside to cool.
- For the filling:
- In a saucepan, melt the butter. Add the milk and sugar and stir until all dissolved.
- Whisk in the flour.
- Keep stirring until it begins to thicken and then reduce the heat.
- Cook on a low heat for 1 minute.
- Pour the mixture into your pastry case and allow to cool and set. This takes a good while hence it would be at its best to make the night before and give it overnight to completely set.
- Serve up with some freshly whipped cream or pouring cream, whichever you'd prefer!
- Good old school classic!
PRETZEL-CRUSTED BUTTERSCOTCH BANANA CREAM TART
Butterscotch is caramel made with brown sugar. It's like caramel, but a little more interesting. Bananas are always great, but I think the star of this dish is the pretzel crust. It's crispy, buttery, and salty. It really goes well with the sweet vanilla pudding and butterscotch. Plus, it's really fun to say pretzel-crusted butterscotch banana cream.
Provided by Duff Goldman
Categories dessert
Time 1h20m
Yield One 9-inch tart
Number Of Ingredients 23
Steps:
- Make the crust: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
- In the bowl of a food processor fitted with a blade attachment, pulse the pretzels until they're finely ground but not turned to dust. Some pretzel pieces should still be intact. Transfer the pretzel bits to a large bowl. Add the melted butter and brown sugar to the crushed pretzels and stir to combine.
- Place a 9-inch tart pan with removable bottom on the prepared sheet and, using a spoon, fill with the pretzel mixture and shape it so the edges are crisp and it's about 1/4 inch thick all over. Bake for 12 to 16 minutes and cool in the pan on a wire rack.
- Make the filling: Put a damp kitchen towel under a large bowl and whisk together the sugar, cornstarch and salt. (The towel will ensure the bowl doesn't slide around.)
- In a medium saucepan over medium-low heat, warm the milk until it is above room temperature, about 4 minutes. With one hand, start whisking the cornstarch mixture; with the other hand, slowly drizzle the hot milk into the bowl, whisking until all the milk is incorporated.
- Pour the entire mixture back into the saucepan and cook on medium heat until the filling is thick, 2 to 3 minutes. Don't let it boil.
- Using a rubber spatula, pour the filling into a bowl, then stir in the butter and vanilla until the butter is melted and fully incorporated. Cover the bowl with plastic wrap, pressing down to make sure that the wrap and the pudding are touching. Refrigerate until it is cool to touch.
- Make the butterscotch sauce: Clip a candy thermometer to a large saucepan. Add the brown sugar, corn syrup, salt and 3/4 cup of cream to the pan and heat over medium-high heat until it boils, 3 to 5 minutes.
- Turn the heat down to medium-low and slowly heat the sauce until it reaches 234 degrees F, about 10 minutes.
- When the sauce reaches 234 degrees F, take it off the stove and let it cool for 5 minutes. Pour the sauce into a large bowl. Slowly stir in the butter until incorporated with a wooden spoon. Carefully drizzle in the remaining cream and the vanilla while stirring constantly. Cover the bowl with plastic wrap and set aside.
- Make the tart: Arrange half of the banana slices and chocolate chips if using in the bottom of the tart shell. Pour about half of the filling into the tart shell and spread it around evenly. Eat the remaining pudding with a spoon. (It tastes better if you share.)
- Arrange the rest of the bananas and chocolate chips if using on the top of the pastry cream. Put the tart shell in the fridge until you're ready to finish the tart.
- Make the topping: In the bowl of a stand mixer with the whisk attachment, whip the cream cheese until it is light and fluffy, about 2 minutes. Add the confectioners' sugar, vanilla and salt and continue to whip, scraping down the sides as needed, until the mixture is well combined, about 1 minute.
- With the mixer speed on low, drizzle in the cream. Increase the speed and whisk, scraping down the sides as needed, until stiff peaks form, about 2 minutes. Detach the bowl from the mixer and set aside.
- Finish the tart: Remove the tart shell from the fridge. Using a rubber spatula, generously cover the tart with the topping. Artfully drizzle the butterscotch sauce over the pie.
- Using a cheese grater, rasp grater or vegetable peeler, shave milk chocolate over the tart. Slice and serve with more butterscotch sauce.
BUTTERSCOTCH TARTS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Roll out dough to 1/8-inch thickness. Cut into 5 five-inch rounds, and fit into 3-inch tart pans with removable bottoms. Prick bottoms with a fork. Place a second tart pan inside each dough-lined pan, and place them all on a baking sheet; bake 20 minutes. Remove top pans, and continue baking until light-golden brown, 5 to 10 minutes more. Remove from oven, and allow to cool completely.
- Prepare butterscotch: In a medium bowl, lightly beat egg yolks; set aside. Pass brown sugar, flour, and salt through a medium sieve to remove any lumps. Transfer to a medium saucepan, and place over medium heat to melt sugar, whisking frequently. Meanwhile, in a small saucepan, bring milk to a simmer. Whisk milk into melted sugar, and cook, whisking constantly until thick, about 5 minutes. Remove from heat. Add 1/4 hot sugar mixture to beaten egg yolks, and whisk to combine. Whisk egg yolks into sugar mixture, and return to heat very briefly to cook the eggs and thicken slightly, about 30 seconds. Remove from heat, and whisk in butter. Pass mixture through a fine sieve.
- Prepare meringue: In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until foamy, about 1 minute. Add granulated sugar, and beat until stiff.
- Pour butterscotch into baked shells. Mound meringue on top of tarts, and bake until meringue is browned, about 10 minutes. Refrigerate until well chilled, at least 1 hour, before serving.
BUTTERSCOTCH PECAN TART WITH SCOTCH-SPIKED WHIPPED CREAM
Provided by Julie Richardson
Categories Milk/Cream Scotch Egg Dessert Thanksgiving Oscars Kentucky Derby Pecan Christmas Eve Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 21
Steps:
- For crust:
- Blend flour, sugar, and sea salt in processor. Add butter to processor; using on/off turns, blend until mixture resembles coarse meal. Whisk cream and egg yolk in small bowl to blend. Add cream mixture to processor; using on/off turns, blend until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling out.
- Roll out dough disk on lightly floured surface to 14-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough firmly onto bottom and up sides of pan. Trim dough overhang, allowing 1/4 inch of dough to extend above sides of pan. Pierce crust all over with fork. Freeze until firm, 10 to 15 minutes.
- Preheat oven to 350°F. Line crust with foil and fill with dried beans or pie weights. Bake crust until sides are set and light golden, about 35 minutes. Remove foil and beans. Continue to bake crust until golden and cooked through, about 15 minutes longer. Cool crust in pan on rack. Maintain oven temperature.
- For filling:
- Cook butter in heavy small skillet over medium-high heat until beginning to brown, about 21/2 minutes. Add brown sugar and whipping cream and bring to boil, whisking to blend. Boil 1 minute. Transfer butterscotch to medium bowl and cool to lukewarm, stirring occasionally, about 30 minutes.
- Whisk egg yolks and flour in another medium bowl to blend. Whisk in vanilla. Gradually add yolk mixture to butterscotch; whisk until filling is smooth. Using electric mixer, beat egg whites and sea salt in large bowl until soft peaks form. Fold whites into filling in 2 additions.
- Spread 1 cup toasted pecans over bottom of crust; pour filling evenly over pecans. Sprinkle 1/4 cup pecans over.
- Bake tart until filling is set in center and top is deep brown, 26 to 28 minutes. Transfer tart to rack and cool in pan at least 2 hours. DO AHEAD: Can be made 2 days ahead. Cool completely. Cover and store at room temperature.
- For scotch-spiked whipped cream:
- Beat cream, brown sugar, and 1 tablespoon Scotch in large bowl until soft peaks form, adding 1 more tablespoon Scotch, if desired.
- Remove sides from tart pan. Cut tart into wedges and serve with Scotch-spiked whipped cream.
More about "butterscotch tarts recipes"
WHITE CHOCOLATE BUTTERSCOTCH TART RECIPE | EASY NO …
From lifeloveandsugar.com
EASY BUTTERSCOTCH MERINGUE TARTS | HY-VEE
From hy-vee.com
BUTTERSCOTCH TART OLD SCHOOL RECIPE - AMY TREASURE
From amytreasure.com
10 BEST BUTTERSCOTCH DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
10 BUTTERSCOTCH DESSERT RECIPES | EPICURIOUS
From epicurious.com
OLD SCHOOL BUTTERSCOTCH TART - NOSTALGIC DESSERT BY …
From flawlessfood.co.uk
OLD SCHOOL BUTTERSCOTCH TART | EASY PICTURE RECIPE
From kitchenmason.com
BEST OLD SCHOOL BUTTERSCOTCH TART RECIPE | SIDECHEF
From sidechef.com
5/5 (3)Total Time 1 hr 30 minsCuisine American, BritishCalories 72 per serving
- To make the pastry put the All-Purpose Flour (250 gram), Unsalted Butter (125 gram) and Salt (to taste) into a food processor & blitz briefly until it resembles fine crumbs. If you don’t have a processor, put the ingredients into a large bowl and rub with your fingers until you get the same result.
- Add Egg (1) and a splash of Water (to taste). Blitz again briefly until it just starts to come together to form a dough. Or mix together with your hands.
- Tip the dough out and gently knead together into a ball. Wrap in clingfilm, flatten into a disc and refrigerate for 30 minutes.
OLD FASHIONED BUTTERSCOTCH TART RECIPE - SCOTTISH SCRAN
From scottishscran.com
Cuisine BritishCategory Sweet RecipesServings 10Total Time 40 mins
BUTTERSCOTCH TART - GREAT BRITISH RECIPES
From greatbritishrecipes.com
4.7/5 (30)Total Time 55 minsCategory DessertCalories 226 per serving
BUTTERSCOTCH TART - HOW TO MAKE THIS OLD SCHOOL DESSERT RECIPE
From youtube.com
16 BUTTERSCOTCH IDEAS IN 2023 | RECIPES, BUTTERSCOTCH, DESSERTS
From pinterest.com
BUTTERSCOTCH TART RECIPE (THE BEST) - MY MORNING MOCHA
From mymorningmocha.com
SALTED BUTTERSCOTCH CHOCOLATE TART - THIS IS HOW I COOK
From thisishowicook.com
STRAWBERRY CREAM CHEESE TART RECIPE - NYT COOKING
From cooking.nytimes.com
BUTTERSCOTCH TART RECIPE | NESTLé FAMILY ME
From nestle-family.com
BUTTERSCOTCH TARTS - PINCH OF NOM
From pinchofnom.com
VEGAN BUTTERSCOTCH TARTS RECIPE - UNCONVENTIONAL BAKER
From unconventionalbaker.com
APPLE BUTTERSCOTCH TART | VERY BEST BAKING
From verybestbaking.com
ALMOND TART RECIPE | FLIPBOARD
From flipboard.com
BUTTERSCOTCH TART | BAKING MAD
From bakingmad.com
You'll also love