Butterscotch Tarts

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Crust:

1 cup rolled oats

1 1/2 cups flour

1/4 cup packed dark brown sugar

1/2 tsp. salt

3/4 cup butter, cut into pieces

1/4 cup whole milk

Butterscotch Pudding:

6 egg yolks

3/4 cup sugar

1/4 cup water

1/4 cup heavy cream

1/2 cup packed dark brown sugar

1/3 cup cornstarch

1 tsp. salt

3 cups whole milk

1 vanilla bean

1 tablespoon butter

Butterfinger candy bar, broken into pieces

Crust:

Put the oats in bowl of food processor fitted with a metal blade and process until ground but not a powder.  Add the flour, brown sugar and salt and process until combined.

Add the butter and pulse until it looks crumbly then add milk and pulse until combined.

Remove dough and wrap in plastic wrap and place in the refrigerator for 1 hour. Divide dough into 8 pieces and roll out each piece to fit 4 inch tarts. Use extra flour if needed when rolling. Place lined tart shells in the freezer for 30 minutes. Preheat oven to 325 degrees. Remove tarts from freezer and place on baking sheet. Prick the tart shell with a fork. Bake for about 12 minutes or until golden brown. Cool on racks.

Pudding:

Put egg yolks in a heatproof bowl and whisk; set aside.

In a saucepan, add the granulated sugar and 1/4 cup water. Place on medium heat and and allow sugar to dissolve; do not stir. Increase heat and allow the mixture to turn caramel color, swirl the pan to create even color is needed, do not stir. Remove from heat and let stand 1 minute. Using a heatproof spatula stir in the cream. Pour mixture (caramel) into a small bowl and set aside.

In another saucepan, combine the brown sugar, cornstarch and salt. Stir in the milk; whisk to combine.

Split the vanilla bean in half; scrape out the seeds and add to saucepan along with the vanilla pod. Cook mixture over medium-high heat, whisking occasionally until mixture comes to a boil. Remove from heat and add caramel. Whisk until combined. Add some of the hot mixture to the egg, whisking to temper the eggs. Transfer the tempered egg mixture back into the saucepan with the milk mixture. Whisking constantly, bring to a boil for about 3 minutes or until thick. Remove from heat and stir in butter. Allow pudding to cool slightly and remove vanilla bean pod.

Fill cooled tart shells and top with chopped Butterfinger candy bar.

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