Print

Butterscotch Tartlets Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 2 reviews

Simple yet scrumptious British butterscotch tartlets featuring sweet shortcrust pastry shells filled with luscious, creamy, and slightly salty butterscotch. A perfect dessert for any occasion, these tartlets combine rich flavors and a delightful texture.

Ingredients

Sweet Shortcrust Pastry

  • 150 g (1 ¼ cups) plain/all-purpose flour
  • 75 g (⅓ cup) unsalted butter, fridge temperature, chopped into small cubes
  • 50 g (7 tablespoons) icing sugar
  • 1 egg yolk
  • Pinch (⅛ teaspoon) salt

Butterscotch Filling

  • 60 g (¼ cup) unsalted butter
  • 100 g (½ cup) light brown soft sugar
  • 4 teaspoons flour
  • 2.5 tablespoons double cream
  • ½ teaspoon vanilla extract or essence (optional)
  • ¼ teaspoon sea salt (optional)

Instructions

  1. Prepare the Sweet Shortcrust Pastry: Heat the oven to 180°C (350°F). In a mixing bowl, add the flour and chopped butter and rub together with your fingertips until the mixture resembles breadcrumbs. Sift in the icing sugar, add the salt and egg yolk, then continue rubbing together with your hands until combined. If the dough is too dry, add a teaspoon of water at a time until it forms a ball. Wrap the dough in cling film and chill in the fridge for at least 30 minutes.
  2. Shape and Bake Tartlet Shells: Roll the chilled dough out on a lightly floured surface to about 3-4mm (⅛ inch) thickness. Cut into circles using a cutter and place each circle into tartlet cases or a tartlet tin. Prick the bottom of each shell with a fork several times. Place them into the middle of the preheated oven and bake for 15-20 minutes until the shells start to brown. Allow shells to cool in the tin or cases for 10 minutes, then transfer to a wire rack to cool completely.
  3. Make the Butterscotch Filling: On medium heat, melt the butter in a small saucepan. Once melted and hot, stir in the brown sugar. Add the flour and stir continuously until smooth. Pour in the double cream and stir for 1-2 minutes until the sauce thickens slightly. Remove from the heat. Stir in sea salt and vanilla extract if using.
  4. Assemble and Chill: Spoon the butterscotch filling into the cooled tartlet shells. Place the tartlets in the fridge and chill for at least 3 hours until the filling sets properly. For best texture and flavor, allow tartlets to come to room temperature before serving.

Notes

  • You can substitute unsalted butter with salted butter but omit adding extra salt in the filling.
  • Light brown soft sugar yields the best flavor, but muscovado or demerara sugar are good alternatives; darker brown sugar can be mixed with white sugar to lessen richness.
  • Double cream can be replaced with whole milk for a thinner butterscotch consistency.
  • Store tartlets in an airtight container at room temperature for up to 5 days or refrigerate if preferred.
  • For longer storage, freeze tartlets up to 3 months separated by baking paper to prevent sticking. Defrost in fridge or at room temperature.

Find it online: https://marthatasty.com/butterscotch-tartlets-recipe/