BUTTERSCOTCH TART
From a cookbook.
Provided by Chrystal Cackler @journeyrock92
Categories Pies
Number Of Ingredients 19
Steps:
- For the butterscotch tart: Spread approximately 1/2 cup butterscotch sauce in the bottom of pecan tart shell. Refrigerate.
- In a large bowl, combine pudding mix, half and half, and vanilla. Beat at medium high speed with an electric mixer until softly set, approximately 2 minutes. Pour mixture into prepared tart shell, smoothing top. Refrigerate until set, approximately 2 hours.
- Carefully remove tart from pan. Drizzle with butterscotch sauce, and garnish with chopped chocolate. Serve with remaining butterscotch sauce, if desired.
- Store, covered, in refrigerator for up to 3 days.
- For butterscotch sauce: In a small saucepan, combine butterscotch morsels, cream, and corn syrup. Cook over medium low heat, whisking constantly until smooth. Let cool for 15 minutes before using.
- Refrigerate leftover sauce for up to 1 week.
- For the pecan tart shell: In the work bowl of a food processor, combine flour, pecans, powdered sugar, and salt. Pulse until blended. Add softened butter, browned butter, egg yolk, and cream, pulsing until mixture comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for 2 hours.
- Preheat oven to 350F.
- On a lightly floured surface, roll dough into a 1/2 inch circle, approximately 1/4 inch thick. Press dough into the bottom and up the sides of a 10 inch round tart pan with a removable bottom. Trim dough as necessary. Place a square piece of parchment paper in tart shell, letting corners hang over sides. Fill tart shell with pie weights.
- Bake until golden brown, approximately 30 minutes. Remove from oven. Remove pie weights and parchment paper from tart shell, and let cool for 30 minutes.
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