Butterscotch Tartlets Recipes

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.

BUTTERSCOTCH TARTLETS

Steps:

• To make the crust--In a large bowl, combine the flour, sugar, baking powder, and salt. Add the butter and cut it into the dough using two knives, a pastry blender, or your fingertips until the dough looks crumbly. Add the egg and 1 tablespoon water; mix with a fork until the dough just holds together. (If the dough won't come together, add up to another 1-1/2 teaspoons water, a tiny bit at a time.) Don't overmix; the dough should feel slightly sticky. Shape the dough into a 6-inch log. Wrap it in plastic and refrigerate until firm, about 1 hour. Heat the oven to 400 degrees. Cut the chilled dough into six equal pieces. Roll each piece into a round about 1/8-inch thick. Prick the rounds all over with a fork and gently fit them into 4-inch tartlet pans, trimming any excess dough. Line each tartlet with foil and fill with dried beans or pie weights. Bake the tartlet shells for about 15 minutes. Remove the pie weights and the foil and bake an additional 5 minutes until golden. Cool on a rack.;
• Combine the toasted nuts, coconut, and raisins with the warm butterscotch sauce. Divide the filling among the six tartlet shells. Bake until the filling at 400 degrees just starts to bubble, 7 to 9 minutes. Using a wide spatula, carefully transfer the tartlets to a rack. Allow the tartlets to cool for 5 minutes. Carefully remove the tartlets from their pans and serve warm with a dollop of unsweetened whipped cream or creme fraiche, if you like. Yield: 6 servings;

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!