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Mini Butterscotch Tarts

Mini Butterscotch Tarts
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Mini Butterscotch Tarts are delightful bite-sized treats featuring a flaky, buttery crust filled with a rich, creamy butterscotch filling. Perfect for any occasion, these tarts balance sweetness and texture beautifully and can be easily customized to suit your taste or dietary needs.

Ingredients

Scale

For the Tart Crust

  • 1 1/4 cups all-purpose flour
  • 1/2 cup (1 stick) cold unsalted butter, cut into cubes
  • 1/4 teaspoon salt
  • 1 tablespoon sugar
  • 1 large egg, beaten
  • 1–2 tablespoons cold water (as needed)

For the Butterscotch Filling

  • 1/2 cup unsalted butter
  • 1 cup brown sugar, packed
  • 3/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the Tart Crust: Combine all-purpose flour, cold cubed unsalted butter, salt, and sugar in a bowl. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Add beaten egg and cold water gradually, mixing gently until the dough just holds together. Wrap in plastic wrap and chill for 30 minutes to firm up.
  2. Make the Butterscotch Filling: In a saucepan over medium heat, melt butter and brown sugar together, stirring continuously until smooth and bubbling. Slowly whisk in heavy cream, vanilla extract, and a pinch of salt. Let the mixture thicken and become glossy, then remove from heat and set aside to cool slightly.
  3. Assemble the Tart Shells: Preheat oven to 350°F (175°C). On a floured surface, roll out chilled dough to about 1/8 inch thickness. Cut small circles to fit mini tart pans or muffin tin wells. Gently press dough into the wells and trim any excess.
  4. Bake the Tarts: Bake the empty shells for 10-12 minutes until lightly golden. Remove from oven and let cool slightly before filling.
  5. Fill and Finish: Pour warm butterscotch filling into each tart shell, filling them without overflowing. Return to oven for 8-10 minutes until the filling is just set but still soft to the touch. Cool completely before serving.

Notes

  • Chill the dough throughout preparation to ensure a crisp, flaky crust.
  • Use brown sugar in the filling for authentic butterscotch depth, avoid white sugar.
  • Avoid overbaking the filling; it should remain slightly soft for a creamy texture after cooling.
  • Roll dough evenly for consistent baking and perfect tart edges.
  • Use mini tart pans or a muffin tin for best shaping and ease of removal.

Nutrition

Keywords: Mini Butterscotch Tarts, bite-sized dessert, butterscotch tartlets, sweet tarts, party desserts, easy baking, caramel tarts

Find it online: https://lillysplate.com/mini-butterscotch-tarts/