Butterscotch Tartlets Recipe

If you have a sweet tooth and love the cozy, buttery flavors of classic British desserts, then you are going to fall head over heels for this Butterscotch Tartlets Recipe. These charming little tartlets combine a delicate sweet shortcrust pastry with a luscious, creamy butterscotch filling that has just the right hint of salt to balance its rich sweetness. The result is a bite-sized dessert that feels both nostalgic and indulgent, perfect for sharing or treating yourself on any occasion.

Ingredients You’ll Need

The beauty of this Butterscotch Tartlets Recipe lies in its straightforward ingredient list. Each component plays an important role—from the crumbly sweet shortcrust pastry giving your tartlets that perfect flaky base, to the soft brown sugar and creamy butter that create the signature silky butterscotch filling. Let’s dive into the essentials that will make your tartlets sing with flavor.

• 150 g plain/all-purpose flour: The foundation of the pastry, providing structure and crumb.
• 75 g unsalted butter, cubed: Adds richness and helps create that tender, flaky crust texture.
• 50 g icing sugar: Sweetens the pastry lightly and contributes to a delicate crumb.
• 1 egg yolk: Binds the dough while enriching its color and flavor.
• A pinch of salt: Enhances all the sweet and buttery notes in the crust.
• 60 g unsalted butter: The star of the butterscotch filling, giving it a creamy mouthfeel (can substitute with salted butter if desired).
• 100 g light brown soft sugar: Provides the deep caramel tones crucial to classic butterscotch flavor.
• 4 teaspoons flour: Thickens the filling for that perfect smooth consistency.
• 2.5 tablespoons double cream: Adds luscious creaminess that enriches the filling’s texture.
• ½ teaspoon vanilla extract (optional): Brings a subtle fragrance and complexity to the filling.
• ¼ teaspoon sea salt (optional): Balances the sweetness, highlighting the butterscotch’s depth.

How to Make Butterscotch Tartlets Recipe

Step 1: Prepare the Sweet Shortcrust Pastry

Start by heating your oven to 180°C (350°F). In a mixing bowl, rub together the flour and butter using your fingertips until the mixture resembles fine breadcrumbs. This technique is essential to create that lovely, flaky texture in the pastry. Then sift in the icing sugar, add the salt, and the egg yolk. Continue rubbing the mixture with your hands until it just comes together. If it feels too dry, add a teaspoon of water at a time until the dough forms a ball. Chill the dough wrapped in cling film for at least 30 minutes to help the gluten relax and make rolling easier.

Step 2: Roll and Bake the Tartlet Shells

Once chilled, roll the dough out on a lightly floured surface to about 3 to 4 mm thick. Cut circles with a cutter that fit your tartlet cases or tin, then place the dough gently inside. Prick each base with a fork to avoid bubbling during baking. Bake the tartlet shells in the oven for 15 to 20 minutes until they start to take on a charming golden brown color. Let them cool in their molds for 10 minutes, then transfer to a wire rack to cool completely. This base provides the buttery crunchy vessel that will perfectly hold your luscious filling.

Step 3: Make the Butterscotch Filling

Place a small saucepan over medium heat and melt the butter until hot. Stir in the light brown sugar and mix until smooth and combined. Add the flour and stir thoroughly to avoid lumps. Then pour in the double cream, continuing to stir until the sauce thickens slightly. Remove from heat, then stir in the sea salt and vanilla extract if you’re using them. This mixture turns into a silky, rich butterscotch sauce that’ll fill your tart shells with utter delight.

Step 4: Assemble and Chill

Spoon the warm butterscotch filling into each pre-baked tartlet shell, filling them generously. Place your tartlets in the fridge to chill for at least 3 hours, allowing the filling to set to a creamy but firm consistency. For the best flavor and texture, let the tartlets come to room temperature before serving — that way, the filling is soft and silky, just how it’s meant to be savored.

How to Serve Butterscotch Tartlets Recipe

Garnishes

Take your Butterscotch Tartlets Recipe to the next level by adding thoughtful garnishes. A light dusting of icing sugar or cocoa powder adds visual appeal and subtle sweetness. For a sophisticated touch, sprinkle crushed sea salt flakes to enhance the salty-sweet balance, or add chopped toasted nuts like pecans or walnuts for added crunch. Fresh berries or a small dollop of whipped cream can brighten the flavors and add freshness to each bite.

Side Dishes

While these tartlets shine on their own, pairing them with a scoop of vanilla bean ice cream or a drizzle of rich caramel sauce makes for an extra indulgent treat. A cup of strong black tea or freshly brewed coffee also complements the sweetness wonderfully and rounds out the experience nicely.

Creative Ways to Present

For parties or special occasions, try serving your Butterscotch Tartlets Recipe on a beautiful cake stand layered with delicate doilies. Individual dessert glasses with layers of crumbled tart shell and butterscotch filling can wow your guests, too. You can even drizzle some melted chocolate on top or add edible gold leaf for a truly decadent presentation that will impress everyone at the table.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra tartlets, no worries. Store them in an airtight container in a cool place for up to five days. Keeping them chilled will help maintain the filling’s creamy texture and keep the pastry crisp.

Freezing

The Butterscotch Tartlets Recipe also freezes surprisingly well. To freeze, place tartlets in a single layer with parchment paper between them inside a freezer-safe container or bag. They’ll stay fresh for up to three months. When you’re ready to enjoy again, simply thaw them overnight in the fridge or leave out on the counter for a few hours.

Reheating

To refresh your tartlets after chilling or freezing, let them come to room temperature naturally for the best texture. If you prefer a warm touch, pop them in a low oven (around 150°C/300°F) for 5 to 10 minutes, but avoid overheating as it may soften the pastry too much.

FAQs

Can I use salted butter instead of unsalted butter?

Absolutely! If you use salted butter, just skip adding additional salt in the filling to keep the balance perfect.

What type of sugar works best for the butterscotch filling?

Light brown soft sugar offers the ideal caramel flavor and texture, but muscovado or demerara sugars are also great alternatives. Dark brown sugar can work but may result in a richer, more intense flavor.

Is it okay to substitute double cream with regular milk?

You can swap double cream for whole milk, but expect the filling to be thinner and less creamy. Double cream truly gives that luxurious texture.

How thick should I roll the pastry dough?

About 3 to 4 mm thick is perfect—it creates a sturdy shell that remains tender and buttery without being too thick or doughy.

Can I make these tartlets ahead of time for a party?

Definitely! They take well to chilling and even freezing. Just prepare them a day or two in advance, chill thoroughly, and bring them to room temperature before serving for maximum flavor and texture.

Final Thoughts

Now that you know how simple and rewarding this Butterscotch Tartlets Recipe is, I encourage you to give it a try. There’s a wonderful sense of comfort in the buttery crust paired with silky, salted butterscotch that’s hard to resist. Whether you’re baking for friends, family, or just to treat yourself, these tartlets are sure to become a beloved favorite in your dessert repertoire.

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