Description
Mini Butterscotch Tartlets are a delicious blend of buttery pastry and rich, gooey butterscotch, perfect for any dessert table.
Ingredients
Scale
- 2 cups plain/all-purpose flour (gluten-free flour is a substitute)
- 1/2 cup icing sugar (granulated sugar may alter texture)
- 1/4 teaspoon salt (balances sweetness)
- 1 cup unsalted butter (very cold and cubed)
- 1 large egg (binds dough together)
- 3/4 cup brown sugar (adds depth to filling)
- 1/2 cup unsalted butter (for filling)
- 1 cup thickened/heavy cream (warm to prevent crystallization)
- 1 teaspoon vanilla paste/extract
- 1/2 teaspoon sea salt (enhances richness)
Instructions
- Mix plain flour, icing sugar, and salt in a food processor. Add cold, cubed butter and pulse until crumbly. Mix in egg until dough forms. Chill for at least 1 hour.
- Roll out dough and cut rounds for muffin cups. Chill again for 1 hour. Preheat oven to 160°C (325°F). Dock pastry, fill with weights, and bake for 15 minutes. Remove weights and bake for another 12-15 minutes until golden.
- Warm cream in the microwave. Melt brown sugar and unsalted butter in a saucepan. Gradually stir in warm cream and cook for an additional 3-5 minutes. Add sea salt and vanilla, simmer until thickened.
- Pour filling into warm tartlet shells and chill in refrigerator for at least 2 hours to set before serving.
Notes
- Prep Time: 120 min
- Cook Time: 90 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tartlet
- Calories: 150
- Sugar: 5 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 30 mg