Butterscotch Tartlets

Simple yet scrumptious butterscotch tartlets made with sweet pastry crusts filled with luscious, creamy, and slightly salty butterscotch.

📝 Ingredients

• 150 g plain/ all-purpose flour
• 75 g unsalted butter (fridge temperature, chopped into small cubes )
• 50 g icing sugar
• 1 egg yolk
• A pinch (1/8) tsp salt
• 60 g unsalted butter ((Note 1))
• 100 g light brown soft sugar ((Note 2))
• 4 tsp flour
• 2.5 tbsp double cream ((Note 3))
• 1/2 tsp vanilla extract (or essence) ((optional))
• 1/4 tsp sea salt (optional)

👨‍🍳 Instructions

1. 1--- Sweet shortcrust pastry ---
2. 2Heat the oven to 180C or 350F.
3. 3Add the flour and butter to a mixing bowl and rub it together with your fingertips until the mixture looks like breadcrumbs.
4. 4Then sift in the icing sugar and add the salt and egg yolk and continue to rub together with your hands until combined.
5. 5Add a little water (one teaspoon at a time) if the pastry is too dry to form into a ball.
6. 6Roll the dough into a ball, wrap in cling film and place it in the fridge for a least 30 minutes.
7. 7Place the dough onto a lightly floured surface and roll out until around 3-4mm (1/8 inch) thick.
8. 8Use a cutter to cut the dough into circles and place them into tartlet cases or a tartlet tin.
9. 9Repeat these steps until all the dough has been made into tartlet shells.
10. 10Prick the bottom of each tartlet shell with a fork a few times.
11. 11Place the tarlet shells into the middle of the oven and bake for 15-20 minutes until they begin to brown.
12. 12Allow them to cool in the tin or cases for 10 minutes and transfer to a wire rack to cool completely.
13. 13--- Butterscotch Filling ---
14. 14Place a small saucepan on a medium heat and add the butter.
15. 15Stir in the sugar when the butter is hot and completely melted, add the flour and continue to stir until smooth.
16. 16Add the cream and stir for another minute or two until the sauce starts to thicken slightly and remove from the heat and set aside.
17. 17Stir in the sea salt and vanilla essence if using and spoon the sauce into the tartlet shells.
18. 18Chill in the fridge for at least 3 hours until the butterscotch has set. For best results allow to come to room temperature before serving.