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Butterscotch Pudding Tarts | www.tasteandtellblog.com

**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.

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50 Responses to Cookbook of the Month Recipe: Butterscotch Pudding Tarts

  1. Amy says:

    Huh, well they look good! I love butterscotch pudding.

  2. Sarah says:

    These look tempting! Love butterscotch.

  3. kamailesfood says:

    I totally know what you mean by doing things one-handed all the time with a baby. It’s definitely a talent you learn quickly. :) These tarts look good even if they maybe didn’t taste as good as you were hoping.

  4. Angie says:

    Sorry to hear that it didn’t turn out well, but it was a nice attempt. :] Maybe the next time will be better.

    leeangeli@yahoo.com

  5. Andrew & Carlene Wood says:

    bummer…they look really pretty though….I hate when recipes don’t turn out yummy, it is such a disappointment

  6. Andrew & Carlene Wood says:

    bummer…they look really pretty though….I hate when recipes don’t turn out yummy, it is such a disappointment

  7. Jean Bugs says:

    They look delicious. But oh how I hate when you are so excited about something you’ve made and you have your mouth all set for something so delicious it is going to rock your world and then you put that morsel on your tongue and you’re expecting the earth to shake and that first taste registers in your brain and you’re like…oh, this is so not what I was expecting. Yeah, never had that happen to me. I’ve just “heard” about it. Yeah, right. Okay! Okay! I lied. This has happened to me more times than I really want to talk about:-(
    But they do look really pretty;-)

  8. Holly says:

    These look great. My husband loves butterscotch.

  9. Sophie says:

    I’m sorry the tarts didn’t work out :(. They look so lovely though! I hope Spring weather visits you all soon, oh gosh I don’t miss the snow :D!

  10. Elyse says:

    I always put off the grocery store, too! Sorry that the tarts didn’t turn out so well; what a bummer! Next week will surely bring a great recipe!

  11. kristina says:

    Oh dear–I do know that feeling when things don’t turn out as you expect. Just a week ago it happened to me twice in a row, and I felt so discouraged.

    I’ll keep my fingers crossed for you for next week’s recipe! It sounds like you’re doing an amazing juggling job!

    K x

  12. Cucinista says:

    I think they still look great. Pudding and pastry dough is a great combination, so maybe next time…

  13. Rosa's Yummy Yums says:

    What awesome tartlets! They look so scrumptious, mmmmhhh…

    Cheers,

    Rosa

  14. kat says:

    The look so good too bad the flavor didn’t live up to that

  15. Carla says:

    They look amazing, I”m surprised they weren’t great. But, I love anything butterscotch. I don’t see how you manage to keep up with blogging with a baby. I definitely am not that good!

  16. Laura says:

    you can’t win every time! but blame the recipe, not yourself!

  17. MarriedBliss says:

    Mmmm butterscotch. I love butterscotch!

  18. Dawn says:

    I’m sorry you didn’t like this. I have this recipe bookmarked in the book to make. I wonder why you didn’t care for it? It sounds like a winning combo.

  19. thebrunettebaker says:

    Thanks for the laugh! Although I don't have a baby around, I have a teen & almost teen…life can get pretty crazy. And we all have "misses"..here's hoping next week's is better.

  20. Jan says:

    I love your honesty! the pic looks delish! :)

  21. Heather says:

    I hate that! Getting disappointed with something you expect to be good is such a bummer. And I totally know how you feel about going out in yucky weather, I didn’t go to the store either!

  22. MindyW says:

    Sorry you went to all that trouble and they were not very good. Since having two kids in two years, I have found that I have stuck to making more recipes that I know we like – the energy it takes to get stuff done now with them around is too valuable to waste on unknown new recipes. You are brave!

  23. Sylvie says:

    They look yummy, sorry to hear that they were disappointing!

  24. Grace says:

    bummer. well, at least you had a little butterfinger to scrape off the top and savor. :)

  25. RecipeGirl says:

    Oh shoot… I was hoping you liked them too. I absolutely adore butterscotch and that Baked cookbook seems to be turning out so many good recipes. Maybe you’ll have better luck w/ the next one.

  26. ssomerville says:

    They look fantastic, as does the crust. Love the idea of an oat crust.

  27. Maria says:

    Lovely tarts!! Sorry they weren’t a favorite.

  28. Erin says:

    These have been on my list to make for a while. They look delicious!

  29. Dragon says:

    It would be really hard to resist these. :)

  30. The Queen of Quite a Lot says:

    Those look so good! I always forget how much I love butterscotch when I am picking out a dessert until I see a picture of something yummy!

  31. Nama says:

    Oh my delicious…must make soon…

  32. Crystal says:

    These look good.

  33. ana dane says:

    that’s weird- butterscotch pudding is usually so delicious. and this recipe looks pretty standard. maybe it just didn’t seem as spectacular because you had such little free time to enjoy them?

  34. BeckyRos says:

    I heart butterscotch pudding!

  35. Brilynn says:

    These tarts would be a great addition to my brunch potluck tomorrow which is tart themed… I’m doing both sweet and savoury tarts and these look great!

  36. Jackie says:

    Pick me, pick me, pick me!!!

  37. Charity says:

    Thanks for reviewing this cookbook! I love to back and have had it on my wish list for sometime but never decided to buy. Maybe I’ll win instead!

  38. Charity says:

    That should have been “bake” – what happens when you’re blogging and should be working!

  39. Ingrid says:

    That’s a bummer that you guys didn’t like them. They do look good!

    I’ve done that put off going to the grocery store until the kids were like Um, Mom, there’s no food in the fridge. Of course then its an even bigger chore than if I had gone when I first needed to.
    ~ingrid

  40. Hilary says:

    Oh well….you tried!

  41. Jennifer says:

    Those look very yummy. I love butterscotch. I may have to experiment to come up with a great taste without the whiskey.

  42. Carrie says:

    I hate it when recipes don’t turn out right. I’m grateful that you share the bad recipes as well as the good. Thanks!

  43. caralluma fimbriata says:

    Oh I love this variation. I think this might have worked a lot better for me.

    I love how yours turned out! I think I would have liked that better too!

  44. aquabatgirl says:

    could you please come and cook for me? :)

  45. wilyums17 says:

    They look great! I find Butterscotch is usually hit or miss on popularity.

  46. Jessi says:

    These look awesome!!! I so want the Baked book. :)

  47. annasmimi says:

    They look delicious, sorry they didn’t hit a home run! Love butterscotch!

  48. Stephanie :) says:

    Hmmm…the crust looks very intriguing. I’ll have to use that recipe some time!

  49. Katie says:

    Butterscotch is our chocolate around here. YUMMY!

  50. Jen says:

    I made these two years ago for Thanksgiving and I loved them! I was too lazy to make the crust though so I used store bought crusts.

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