Tuesday, February 14, 2012
butterscotch pudding tarts.
I thought I should stray away from the norm and present you with something non-chocolate for this special occasion. Nah, just kidding. I made the tarts two days ago and I just didn't feel like typing up the post until today.
Anyway, these creations are a recipe from Baked. They have a unique oat tart crust which is sort of nutty and crunchy, kinda like a graham cracker crust except more wholesome. The butterscotch pudding... well, I had better that's for sure, but the entire ensemble as a whole is yet another stroke of genius from the guys at Baked.
Butterscotch Pudding Tarts
adapted from Baked: New Frontiers in Baking
makes 8 4-inch tarts
For the oat wheat pie crust:
1 cup rolled oats
1/2 cup whole wheat pastry flour
1 cup all-purpose flour
1/4 cup firmly packed dark brown sugar
1/2 tsp salt
3/4 cup cold unsalted butter, cut into pieces
1/4 cup whole milk
Put the rolled oats in a food processor and process for about 30 seconds until ground, but not powdered. Add the flours, brown sugar and salt and pulse until combined. Add the butter and pulse until the butter pieces are small and the dough looks crumbly, like coarse sand. Add the milk and pulse until the dough comes together. Scoop the dough out and form it into a large disk. Wrap tightly in plastic and refrigerate for at least an hour and up to 3 hours. (I just divided the dough equally and pressed it into the pans.)
Roll out the dough and fit it into your tart pans. Prick the surfaces with a fork and place them in the freezer for 30 minutes.
Bake at 325F for 12-15 minutes or until golden brown. (It took mine a lot longer than 15 minutes though.)
For the butterscotch pudding:
6 large egg yolks
3/4 cup granulated sugar
1/4 cup heavy cream
1/2 cup firmly packed dark brown sugar
1/3 cup cornstarch, sifted
1 tsp salt
3 cups whole milk
1 tsp vanilla
1 tbsp unsalted butter
2 tbsp whiskey
Place the egg yolks in a large heat-proof bowl and set aside.
In a small saucepan, combine the granulated sugar and 1/4 cup of water and stir gently to moisten. Cook over medium heat until sugar dissolves then increase the heat to medium-high and cook until the mixture begins to turn a dark amber colour. Swirl the pan, if necessary, to create an even colour, but do not stir, Remove from heat, let stand for 1 minute, then stir in the cream. Pour the caramel into a small bowl and set aside.
In another saucepan, combine the brown sugar, cornstarch and salt. Stir in the milk and whisk to combine. Add the vanilla extract. Cook over medium-high heat, whisking occasionally, until the mixture comes to a boil. Remove from heat and add the caramel. Whisk together until combined then pour 1/3 of the mixture over the eggs. Whisking constantly, add 1/2 of the remaining milk mixture. Transfer the egg mixture back into the saucepan with the milk mixture and whisking the whole time, bring to a boil over medium-high heat. Boil for 2 to 3 minutes, or until very thick.
Remove from heat and add the butter and whiskey. Keep whisking vigorously for about 1 minute to cool the pudding slightly and let it sit for about 15 minutes.
To assemble the tarts: Whisk the pudding again until smooth. Divide it equally among the tart shells and sprinkle some crumbled Butterfinger bar (or toasted walnuts) over. Cover the tarts with plastic wrap and refrigerate for at least 2 hours before serving. Tightly covered, they can be kept in the refrigerator for up to 2 days.