Mini Butterscotch Tarts (Print Version)

# Ingredients:

01 - 1 1/2 cups graham cracker crumbs.
02 - 1/2 cup unsalted butter, melted.
03 - 1 package (3.4 oz) instant butterscotch pudding mix.
04 - 2 cups cold milk.
05 - 1 cup heavy whipping cream.
06 - 2 tablespoons powdered sugar.
07 - 1 teaspoon vanilla extract.
08 - Butterscotch sauce for drizzling.
09 - Extra whipped cream for topping.

# Instructions:

01 - Heat oven to 350°F (175°C).
02 - Mix graham cracker crumbs with melted butter.
03 - Press mixture into mini tart pans.
04 - Bake crusts 8-10 minutes until golden.
05 - Cool completely on wire rack.
06 - Whisk pudding mix with cold milk for 2-3 minutes.
07 - Chill pudding mixture 10 minutes.
08 - Beat cream, sugar, vanilla until soft peaks form.
09 - Fold half the whipped cream into pudding.
10 - Fill cooled tart shells with mixture.
11 - Top with remaining whipped cream.
12 - Drizzle with butterscotch sauce.
13 - Serve immediately or chill.

# Notes:

01 - Perfect party dessert that can be made ahead.
02 - Add toppings just before serving for best presentation.

Back