These Mini Butterscotch Tartlets are a decadent yet simple dessert that combines a buttery, flaky shortcrust pastry with a velvety, sweet-salty butterscotch filling.

The tartlets are perfect for parties, afternoon tea, or a sweet indulgence at home. Each tart is a delightful balance of creamy richness and crisp texture, making them irresistible for both adults and kids alike.

Mini Butterscotch Tartlets Recipe

Prep Time: 25 minutes

Cook Time: 30 minutes

Additional Time: 2 hours

Total Time: 2 hours 55 minutes

Indulge in these delightful Mini Butterscotch Tartlets, featuring a buttery shortcrust pastry filled with rich, creamy butterscotch. Perfect bite-sized treats for any occasion!

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Ingredients

• For the Shortcrust Pastry:
• 250 g Plain / All-Purpose Flour
• 50 g Icing Sugar
• 1 pinch Salt
• 120 g Unsalted Butter, very cold and cubed
• 1 large Egg
• For the Butterscotch Filling:
• 250 g Brown Sugar
• 90 g Unsalted Butter
• 120 ml Heavy Cream, warmed
• 1 tsp Vanilla Extract or Vanilla Paste
• 1 tsp Sea Salt

Instructions

For the Shortcrust Pastry:

Step 1: Prepare the Pastry Dough

1. Combine Dry Ingredients: In a food processor, pulse together the flour, icing sugar, and a pinch of salt for a few seconds.
2. Incorporate Butter: Add the cold cubed butter and pulse until the mixture resembles fine crumbs.
3. Add Egg: Pour in the egg and pulse until the dough starts to come together.
4. Check Consistency: Test by pressing some dough between your fingers—if it sticks together, it’s ready. If too dry, add a few drops of cold water and mix again.
5. Roll Out the Dough: Roll the dough between two sheets of baking paper to about 4mm (1/8 inch) thickness. Refrigerate for at least 1 hour.

Step 2: Shape the Tartlets

1. Preheat Oven: Preheat your oven to 160°C (325°F).
2. Cut Dough: Once the dough has chilled, use a round cookie cutter to cut out small circles that will fit into your muffin tin.
3. Line the Muffin Tin: Gently press each dough circle into the muffin pan, ensuring it lines the sides well. Dock the bottoms with a fork.
4. Chill Again: Place the tin in the fridge for 30 minutes to rest.
5. Blind Bake: Line each pastry with baking paper and fill with pie weights. Bake for 15 minutes, then remove the weights and bake for another 10-12 minutes until golden brown. Let them cool on a wire rack.

For the Butterscotch Filling:

Step 3: Prepare the Butterscotch

1. Melt Sugar and Butter: In a medium saucepan, melt the brown sugar and butter over medium heat, stirring occasionally. Once melted, let it simmer for 2-3 minutes.
2. Add Warm Cream: Slowly add the warmed heavy cream (be cautious as it may splatter), stirring continuously until smooth.
3. Incorporate Vanilla and Salt: Add the vanilla and sea salt, and continue to simmer the mixture for an additional 3-5 minutes until it thickens slightly.
4. Cool Filling: Remove from heat and allow the butterscotch mixture to cool slightly before pouring.

Step 4: Assemble the Tartlets

1. Fill the Tartlets: Pour the warm butterscotch filling into the cooled tartlet shells, filling them to the top.
2. Chill to Set: Refrigerate the tartlets for at least 2 hours to allow the filling to set properly.

FAQs

Can I make the pastry ahead of time?

Yes! You can prepare the shortcrust pastry dough up to 24 hours in advance and store it in the fridge. You can also freeze it for up to a month.

How long do the tartlets last?

Stored in an airtight container in the fridge, these tartlets can last for up to 3 days. Let them come to room temperature before serving.

Can I make a larger tart instead of mini tartlets?

Absolutely! Simply roll out the dough to fit a larger tart pan and follow the same instructions for baking and filling.