**Win a copy of this month’s Cookbook of the Month! See the bottom of the post for details.**
Monday: I get up and am doing my to-do list, which includes making a grocery list for the week. I need to go shopping so that we can eat this week, but it is raining outside and I really don’t like to go out in the rain with a baby. My husband calls saying that he feels sick because he ate greasy fast food for lunch, and that he’s not going to be hungry for dinner. Good, I think – I can just snack on something and not have to go out to go to the grocery store!
Tuesday: Still need to go to the grocery store. Still don’t feel like it. I keep putting it off, and then it starts snowing. I really don’t want to go out in the snow. Once again, just snacking around for dinner.
Wednesday: More snow, but now it’s sticking. By 3pm, there is probably at least a foot of snow on the lawn. Definitely not going out in this weather. It is Spring break for the schools here and I don’t have to meet up with the girls for church activity, so I didn’t have a treat made from this month’s Cookbook of the Month for this week yet. I can always do it the next day.
Thursday: I finally get out of the house and go to the grocery store. I need to make dinner at least once this week! And I also have the Cookbook of the Month post that I still need to make a recipe for. I get home, and the baby finally fell asleep in the car. I have a few minutes to throw the dough together and get it in the fridge. That’s really the last free minute I have for the night, so I finish up the crusts after she is in bed. I guess I’ll have to make the pudding in the morning and post a little later than normal.
Friday: Get up and out of bed, and set off to finish the tarts. Usually Abbi is at her best in the mornings, content to sit and watch or play on her play mat. Not this morning. She was demanding attention, so the majority of the second half of this recipe had to be made with a baby in one arm. It’s amazing what you learn to do one-handed when you have a child! I put the tarts in the fridge for the required 2 hours. When the time is up, the baby is asleep so I quickly take photos and eat one of the tarts for breakfast. I upload the pictures right as baby is waking up. The rest of the day is crazy and hectic, so here it is, almost 6pm and I am barely getting a moment to type up this post!!
I wanted to love these tarts – I really did. But I didn’t. I had high hopes, but I have to tell the truth. I thought they were just ok, but my husband really didn’t like them. In fact, he didn’t even eat the tart he took out to eat. I’m not sure what it is – maybe I messed something up, and maybe it’s because the original recipe calls for some whiskey, and I left that out. I don’t know. But I hope next week is better!!
Recipe rating: 2.5 out of 5
Butterscotch Pudding Tarts
adapted from Baked: New Frontiers in Baking
Makes 8 4-inch tarts
Oat Wheat Pie Crust
1 cup rolled oats
½ cup whole wheat flour
1 cup all-purpose flour
¼ cup firmly packed dark brown sugar
½ tsp salt
¾ cup cold unsalted butter, cut into pieces
¼ cup whole milk
Put the rolled oats in a food processor and process for about 30 seconds, until ground but not powdered. Add the flours, brown sugar, and salt and pulse until combined.
Add the butter and pulse until the butter pieces are small and the dough looks crumbly, like coarse sand. Add the milk and pulse for a few seconds.
Scoop the dough out of the food processor and form it into a large disk. Wrap tightly in plastic and refrigerate for at least 1 hour and up to 3 hours.
Dust a work surface with a sprinkling of flour. Unwrap the disk of chilled dough and put it directly on the work surface. Cut the dough into eight equal pieces, about 2 ounces each, and gently shape each piece into a smooth disk. The dough will be sticky. Make sure t turn the dough over as needed and keep the working surface floured. Put the dough disks in the refrigerator for 10 minutes.
Using a rolling pin, roll each dough ball into a 6-inch round just over 1/8-inch thick. Place a round over a 4-inch tart pan and very gently press the dough into the pan. Roll the rolling pin over the pan to trim off the excess. Repeat with the remaining dough rounds. Use any excess dough trimmings to make a ninth tart shell or freeze for another time.
Preheat the oven to 325F.
Put the tart pans in the freezer for 30 minutes.
Remove the tarts from the freezer, then arrange on a baking sheet and gently prick the dough with a fork.
Bake on the baking sheet until golden brown, 12-15 minutes, rotating the baking sheet halfway through baking time.
Transfer the tart pans to wire racks and let cool completely.
For the Butterscotch Pudding
6 large egg yolks
¾ cup granulated sugar
¼ cup heavy cream
½ cup firmly packed dark brown sugar
1/3 cup cornstarch, sifted
1 tsp salt
3 cups whole milk
1 tsp vanilla
1 TBSP unsalted butter
Put the egg yolks in a large heat proof bowl and set aside.
In a small saucepan, combine the granulated sugar, and ¼ cup water and stir gently with a heatproof spatula; do not splash the side of the pan. Cook over medium heat until the sugar is dissolved, then increase the heat to medium-high heat and cook until the mixture begins to turn dark amber color. Swirl the pan, if necessary, to create an even color, but do not stir. Remove from heat, let stand for 1 minute, then use the heatproof spatula to stir in the cream. Pour the caramel into small bowl. Set aside.
In another small saucepan, combine the brown sugar, cornstarch, and salt. Stir in the milk and whisk to combine.
Add the vanilla extract. Cook over medium-high heat, whisking occasionally, until the mixture comes to a boil. Remove from heat and add the caramel. Whisk together until combined, then pour one third of the mixture over the eggs. Keep whisking the egg mixture and add another third of the hot milk mixture. Transfer the egg mixture back to the saucepan with the milk minute and, whisking the whole time, bring to a boil over medium-high heat. Boil for 2-3 minutes, or until very thick.
Remove from the heat and add the butter.
Keep whisking vigorously for about 1 minute to cool the pudding slightly. Let the pudding sit for about 15 minutes.
To assemble the tarts:
Whisk the pudding one more time until smooth. Divide the pudding equally among the tart shells an sprinkle some crumbled Butterfinger bar over the pudding. Cover the tarts with plastic wrap and put them in the refrigerator for about 2 hours before serving.
The tarts can be stored, tightly covered, in the refrigerator for up to 2 days.
**Win a copy of this month’s Cookbook of the Month!**
I am giving away a copy of this month’s Cookbook of the Month – Baked. All you have to do is comment on the Cookbook of the Month’s posts – you have 5 chances to enter. Every Friday, a new Cookbook of the Month post is posted, so make sure to comment on each post for more chances to win! The contest ends at 11:59pm MDT on Wednesday, April 29th and the winner will be announced on Thursday, April 30th.