Butterscotch Tarts Recipes

INDIVIDUAL BUTTERSCOTCH MERINGUE TARTS

Steps:

• For the pastry, beat the butter and icing sugar together until smooth. Push the hard-boiled egg yolk through a sieve and add this to the butter along with the raw egg yolk and vanilla. Add this to the butter mixture and stir until blended. Add the flour and salt to the butter mixture and stir until blended. Shape the dough into a cylinder (it will be very soft), wrap in plastic and chill until firm, about 2 hours.
• Unwrap the chilled dough and slice it into 8 pieces. On a lightly floured work surface, roll out each piece into a circle that is just under 1/4-inch (6 mm) thick and line eight ungreased 4-inch (10 cm) removable bottom fluted tart shells with each piece of pastry, pressing the dough into the shell and trimming away excess dough. Chill the tart shells for 30 minutes or until firm.
• Preheat the oven to 325°F (160°C). Place the tart shells on a baking tray, dock the bottoms of each shell with a fork and bake them for about 18 minutes, until the edges begin to brown a little. Cool the shells before filling.
• For the pudding, first make a butter caramel by placing the water and lemon juice in a medium saucepan and measure the sugar over top. Bring this to a boil over high heat without stirring and continue to boil, occasionally brushing the sides of the pot with cool water, until it turns a light amber colour (or if you like an intense caramel taste, let it go until a deeper amber). Remove the pot from the heat and carefully (watching out for steam) but quickly whisk in the butter until smooth. Whisk in the vanilla and salt. You may find the butter separates out as the caramel sits, but once cooled, it can be whisked back in and will remain blended.
• In another medium pot, whisk the brown sugar and cornstarch. Whisk in 2 cups (500 mL)of the milk, and have a bowl with the egg yolks ready, whisking the remaining ¼ cup (60 mL) of milk into them. Whisk the butter caramel into the egg yolks and set aside. Bring the pot with milk and sugar up to a full simmer on medium heat, whisking constantly (but vigorously is not necessary) until the mixture bubbles and has thickened. Slowly pour the pudding into the egg yolk mixture while constantly whisking the yolks, until at least half of the hot pudding has been mixed in (you can add all if you wish). Transfer the whole mixture back to the pot and continuing whisking on medium heat until bubbles just begin to break the surface. Pour the pudding through a strainer into a bowl and cover the surface of the pudding with plastic wrap. Cool for an hour and then chill completely, at least 2 hours.
• To assemble, whisk the chilled pudding a little and spoon this into the cooled tart shells. Preheat the oven to 400°F (200°C).
• Whip the egg whites and cream of tartar using electric beaters or in a stand mixer fitted with the whip attachment on high speed until foamy. Stir the granulated and icing sugars together and pour these into the whites while whipping and continue to whip until the whites hold a medium peak when the beaters are lifted. Dollop the meringue onto each tart and bake for about 5 minutes, until lightly browned. Let the tarts cool on a rack and then chill until ready to serve.
• The tarts are best enjoyed that day they are assembled, although the crust and filling can be prepared a day or two ahead.

BUTTERSCOTCH PIE WITH PECAN-SHORTBREAD CRUST

Steps:

• Crust: Preheat oven to 375°F. Toast pecans on a rimmed baking sheet until fragrant and golden, 8 to 10 minutes. Let cool 15 minutes, then finely grind in a food processor. Add flour and salt to food processor and pulse just to combine.
• In a bowl, stir together butter and granulated sugar; stir in egg yolk. Add flour-pecan mixture and stir until mixture has the texture of fine crumbs and holds together when pressed between two fingers. Press evenly into bottom and up sides of an 8 1/4-by-11-inch fluted tart pan with a removable bottom.
• Freeze pan 15 minutes, then transfer to oven and bake until set and deep golden brown, about 25 minutes. Transfer pan to a wire rack; let cool 15 minutes.
• Filling: Meanwhile, in a saucepan, whisk together brown sugar, cornstarch, and salt. Whisk in egg yolks, then milk. Bring to a boil, then reduce heat and simmer 1 minute. Remove from heat and whisk in butter. Pour filling into crust and let cool 15 minutes. Press plastic wrap directly onto surface of filling and refrigerate until set, at least 4 hours and up to 2 days.
• Pecans: Reduce oven temperature to 350°F. In a small bowl, stir together pecans, sugar, salt, and egg white. Spread mixture into an even layer on a rimmed baking sheet. Bake, stirring once, until golden brown and crunchy, about 15 minutes. Separate clumped nuts with a fork; let cool completely. Pecans can be stored in an airtight container at room temperature up to 1 week.
• To serve pie, remove plastic wrap, then sides of pan; transfer pie to a platter. Decorate with sugared pecans, cut into squares, and serve.

PRETZEL-CRUSTED BUTTERSCOTCH BANANA CREAM TART

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 TART

Steps:

• Preheat oven to 350 degrees.
• Lightly butter a flan pan.
• For the pastry: Sift the flour into a large bowl and add the butter.
• With your fingers rub the butter and flour together until mixture is fine and crumbly.
• Stir in sugar.
• Add the yolk and ice water.
• Mix to a soft dough and press into a ball.
• Roll pastry between two sheets of plastic wrap.
• Remove plastic and line the bottom and sides of flan pan with pastry.
• Trim edges.
• Cover with plastic wrap and place in fridge to chill for 20 minutes.
• Cut a piece of parchment paper and line bottom of pastry.
• Fill with pie weights, beans or rice.
• Bake for 35 minutes.
• Remove from oven, discard paper and the beans or rice if using.
• Set flan pan aside.
• To make Filling: Place sugar and flour in a heavy based medium pan.
• Make a well in the center.
• Using a whisk add the milk slowly, whisking to a smooth paste.
• Add butter.
• Stir with the whisk over low heat for about 7-8 minutes or until the mixture boils and thickens.
• Remove from heat.
• Whisking quickly add the yolk and vanilla extract until smooth.
• Spread filling into precooked pastry.
• Smooth out top.
• For the Meringue: Place the egg whites in a cold, dry glass bowl.
• With Cold beaters beat whites until firm peaks form.
• Slowly add the sugar while beating until mixture is thick and glossy and the sugar is dissolved.
• Spoon meringue over filling and swirl into peaks.
• Bake for 20 minutes or until meringue is a light golden brown.
• Remove and cool on a wire rack.
• Serve warm or cold.

BUTTERSCOTCH TART

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!

BUTTERSCOTCH TARTS

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.