These Mini Butterscotch Tarts are my favorite party dessert. The creamy butterscotch filling nestled in crisp graham cracker crusts always gets compliments. Best part is they're simple to make but look like they came from a fancy bakery.
Sweet Little Bites of Joy
The blend of buttery butterscotch and crunchy crust in each bite-sized tart is pure magic. I love making these for gatherings since they're easy to serve and transport. Plus the recipe is nearly foolproof making them perfect for any level of baker.
What You'll Need
- Graham Cracker Crumbs: Makes our perfectly crispy crust.
- Unsalted Butter: Binds the crust and adds richness.
- Butterscotch Pudding Mix: Our shortcut to amazing filling.
- Cold Milk: Makes the pudding extra smooth.
- Heavy Whipping Cream: Creates clouds of topping.
- Powdered Sugar: Sweetens our whipped cream just right.
- Vanilla Extract: Makes everything taste better.
- Butterscotch Sauce: That final drizzle of happiness.
Let's Make Tarts
- Start with Crusts:
- Mix graham crumbs and butter press into muffin tins bake until golden.
- Make the Filling:
- Whisk pudding mix with cold milk chill until set.
- Whip It Up:
- Beat cream sugar and vanilla fold half into pudding for extra fluff.
- Fill and Top:
- Spoon filling into shells add remaining cream.
- Final Touch:
- Drizzle with butterscotch sauce serve nice and cold.
My Best Tips
- Patience Pays: Let that pudding get nice and cold.
- Quality Counts: Good butterscotch sauce makes a difference.
- Don't Overflow: Leave room for that pretty topping.
- Make Them Pretty: Toffee bits on top look gorgeous.
Keep Them Fresh
- Store Smart: Keep in the fridge up to 3 days.
- Freeze Some: They'll keep a month just thaw overnight.
- Serve Right: Try them with coffee or vanilla ice cream.
Frequently Asked Questions
- Can I make these ahead of time?
Yes, make up to 24 hours ahead. Add whipped cream and sauce just before serving for best results.
- Why is my crust crumbly?
Make sure butter is completely melted and press mixture firmly into tins. If too crumbly, add a bit more melted butter.
- Can I freeze these tarts?
Not recommended - the filling and whipped cream won't maintain proper texture when frozen.
- What size pan should I use?
Mini muffin tins or mini tart pans work best. Regular muffin tins make larger portions if preferred.
- How do I prevent soggy crusts?
Make sure crusts are completely cooled before filling, and don't add filling until ready to serve.