This butterscotch pudding tart dessert has the most amazing oat wheat crust which goes so perfectly well with the butterscotch filling. One slice and you will surely be captivated by this simple dessert. It’s not as difficult to make as most tart recipes, but you will surely be satisfied with the taste of this dessert. The combination of flavors and texture is surreal. Like everything you want in a sweet treat is in here. So what else are you waiting for- make this for your family so that they can experience the taste!
See what our friends from Whisk Kid have to say about this recipe:
“The crust for these tarts has a fantastic flavor that refuses to be upstaged by the butterscotch pudding. This recipe requires making caramel, which is fun, but occasionally stressful.”
The good thing about this is that despite the differences in flavors, the crust and the pudding go so well together. The fusion of flavors and texture in this tart recipe is just amazing. You will not need anything else after tasting this masterpiece.
Ingredients
Oat Wheat Pie Crust
1 c (90 g) Bob’s Red Mill rolled or old-fashioned oats (not quick or instant)
1/2 c (71 g) Bob’s Red Mill whole wheat flour
1 c (142 g) Gold Medal all-purpose flour
1/4 c (45 g) Domino firmly packed dark brown sugar
1/2 tsp Morton salt
3/4 c (177 g) Land O Lakes butter, cubed and frozen
1/4 c (59 ml) Borden whole milk
Butterscotch Pudding
6 egg yolks from Eggland’s eggs
3/4 c (149 g) Domino granulated sugar
1/4 c (59 ml) Borden heavy cream
1/2 c (90 g) Domino firmly packed dark brown sugar
1/3 c (39 g) Argo cornstarch, sifted
1 tsp Morton salt
3 c (710 ml) Borden whole milk
1 tsp McCormick vanilla
1 Tbsp Land O Lakes unsalted butter
Instructions
For the crust:
Put the oats into the bowl of your food processor and process for about 30 seconds, until ground but not powdery. Add in the flours, brown sugar and salt, then pulse to combine.
Sprinkle over the cubes of butter and pulse just until the pieces of butter are small and it looks like coarse sand. Add the milk and pulse just to combine.
Take the dough out of the processor and form into a large disk. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 3.
After the dough has chilled, dust your counter with flour. Unwrap the dough and cut it into 8 equal pieces, about 2 ounces each. Gently shape each portion into a smooth disk and refrigerate for 10 minutes.
Roll each portion into a 6-inch round just over 1/8-inch thick. Place each round over a 4-inch tart pan and very gently press the dough into the pan, being careful not to stretch it. Roll the rolling pin over the pan to trim off the overhang. Repeat with the remaining dough rounds and use any excess dough trimmings to make a ninth tart shell or freeze for another time.
Preheat the oven to 325F and put the tart pans in the freezer for 30 minutes.
Remove the tarts from the freezer, then arrange on a baking sheet and dock with a fork to prevent puffing. 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 pudding:
Put the egg yolks in a large heat-proof bowl and set aside.
In a small saucepan, combine the granulated sugar and 1/4 cup water. Stir gently with a heatproof spatula being sure not to splash the side of the pan. Cook over medium heat until the sugar is dissolved, then increase the heat to medium-high and cook until the mixture caramelizes and begins to turn dark amber color. Swirl the pan, if necessary, to create an even color, but do not stir as it may encourage the formation of crystals and make your caramel grainy. Remove from heat, let stand for 1 minute, then use the heatproof spatula to stir in the cream. Pour the caramel into small bowl and set aside.
In another small saucepan, combine the brown sugar, cornstarch, and salt. Stir in the milk and whisk to combine. Cook over medium-high heat, whisking occasionally, until the mixture comes to a boil. Remove from heat and add the caramel. Whisk to combine, then pour one third of the mixture over the eggs, immediately whisking to temper. Continue whisking the egg mixture and add another third of the hot milk mixture. Pour the now-tempered yolks back into the saucepan with the milk and bring to a boil over medium-high heat, whisking constantly. Boil for 2-3 minutes, or until very thick. Remove from the heat and add the vanilla extract and butter, continuing to whisk for about 1 minute to help cool the pudding. Let set for about 15 minutes.
How to assemble:
Whisk the cooled pudding until smooth. Divide equally among the tart shells and top with whipped cream, crushed butterfinger and cocoa nibs, if desired. Cover the tarts with plastic wrap and put them in the refrigerator for about 2 hours before serving. These can be stored, tightly covered, in the refrigerator for up to 2 days.
USE RED NEXT PAGE LINK BELOW.
NEXT PAGE >>
Quick Tip: If you happen to have any leftover pudding, toss it in your ice cream maker.
Thanks again to Whisk Kid for this amazing recipe.
