Description
Delightful mini butterscotch tarts bring sweet nostalgia from Scottish kitchens, blending rich caramel notes with buttery pastry. Crisp crusts and silky filling invite you to savor each delectable bite of these irresistible small desserts.
Ingredients
Scale
Main Ingredients:
- 1 package (3.4 ounces / 96 grams) instant butterscotch pudding mix
- 2 cups cold milk
- 1 cup heavy whipping cream
Crust Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
Finishing Ingredients:
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Butterscotch sauce for drizzling
- Extra whipped cream for topping
Instructions
- Warm the oven to 350°F (175°C) for optimal baking conditions.
- Crush graham crackers and blend thoroughly with melted butter to create a uniform crust mixture.
- Gently compact the crumb mixture into mini tart pans, ensuring even distribution and firm pressing.
- Bake the crusts for 8-10 minutes until they transform into a rich golden hue with crisp edges.
- Transfer tart shells to a wire rack, allowing complete cooling to room temperature.
- Combine pudding mix with cold milk, whisking vigorously for 2-3 minutes until smooth and well-integrated.
- Refrigerate pudding mixture for 10 minutes to achieve optimal consistency and chill.
- Whip cream with sugar and vanilla, beating until soft, pillowy peaks develop.
- Carefully fold half of the whipped cream into the chilled pudding, creating a light, airy filling.
- Delicately spoon the creamy mixture into the cooled tart shells, filling each to the rim.
- Crown each tart with the remaining whipped cream, creating an elegant decorative topping.
- Drizzle butterscotch sauce in elegant swirls across the cream-topped tarts.
- Serve immediately for maximum freshness or chill for later enjoyment.
Notes
- Use room temperature ingredients for smoother mixing and better texture.
- Graham cracker crust works best when firmly packed into mini tart pans to prevent crumbling.
- Ensure pudding mixture is completely chilled to maintain proper consistency and prevent separation.
- Whip cream just until soft peaks form to avoid over-beating and creating a grainy texture.
- Substitute regular milk with almond or oat milk for a dairy-free version.
- Sprinkle crushed toffee bits on top for extra crunch and butterscotch flavor.
- Make ahead and store in refrigerator for up to 2 days for convenient entertaining.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 208 kcal
- Sugar: 16 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg