Description
Mini Butterscotch Tartlets are deliciously decadent little treats perfect for an afternoon tea party, special occasion, or the holidays. They combine mini tartlet shells with a homemade salted butterscotch sauce filling.
Ingredients
Scale
- 250g Plain / All-Purpose Flour
- 50g Icing Sugar
- 1 pinch Salt
- 120g Unsalted Butter (very cold, cubed)
- 1 large Egg
- 250g Brown Sugar
- 90g Unsalted Butter
- 120ml Thickened / Heavy Cream (warm)
- 1 teaspoon Vanilla Paste or vanilla extract
- 1 teaspoon Sea Salt
Instructions
- Place flour, icing sugar, and salt in a food processor. Pulse to mix.
- Add cold cubed butter and blend until small crumbs form.
- Add egg and mix until dough comes together. Adjust consistency if needed.
- Roll dough between baking paper into a 4mm thick disk. Chill for at least 1 hour.
- Cut pastry disks and press into muffin pans. Chill again.
- Preheat oven to 160°C/325°F. Dock pastry, freeze briefly, then blind bake with weights.
- Bake for 15 minutes, remove weights, and bake another 12-15 minutes until golden.
- Heat cream in microwave. Melt brown sugar and butter in a saucepan.
- Pour warm cream into melted sugar mixture. Stir until smooth.
- Add salt and vanilla. Simmer until slightly thickened.
- Pour hot butterscotch into tart shells. Chill for at least 2 hours before serving.
Notes
- Use very cold butter for the pastry.
- Chill dough thoroughly before baking for best results.
- Reheat cream if it cools before adding to sugar mixture.
- Let tarts chill longer for a firmer filling.
Nutrition
- Serving Size: 1 tartlet
- Calories: 226kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 45mg