Name: Delicious Mini Butterscotch Tarts
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 ½ cups graham cracker crumbs – For the buttery tart crust.; ½ cup unsalted butter, melted – To bind the crumbs together and create a crispy texture.; 1 package (3.4 oz) instant butterscotch pudding mix – This will form the base of the smooth, rich filling.; 2 cups cold milk – To activate the pudding mix and give it the creamy texture.; 1 cup heavy whipping cream – To make the whipped topping that goes on top of the tarts.; 2 tablespoons powdered sugar – For sweetening the whipped cream.; 1 teaspoon vanilla extract – To enhance the flavor of the whipped cream.; Butterscotch sauce – For drizzling over the top of the finished tarts for extra richness.; Whipped cream – For topping the tarts.

Description

Indulge in these delightful Mini Butterscotch Tarts with a buttery graham cracker crust and rich filling.

Ingredients

Scale

1 ½ cups graham cracker crumbs – For the buttery tart crust.
½ cup unsalted butter, melted – To bind the crumbs together and create a crispy texture.
1 package (3.4 oz) instant butterscotch pudding mix – This will form the base of the smooth, rich filling.
2 cups cold milk – To activate the pudding mix and give it the creamy texture.
1 cup heavy whipping cream – To make the whipped topping that goes on top of the tarts.
2 tablespoons powdered sugar – For sweetening the whipped cream.
1 teaspoon vanilla extract – To enhance the flavor of the whipped cream.
Butterscotch sauce – For drizzling over the top of the finished tarts for extra richness.
Whipped cream – For topping the tarts.

Instructions

Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs with the melted butter. Stir the mixture until the crumbs are evenly moistened and the consistency holds together when pressed.
Spoon the graham cracker mixture into the cups of your mini tart pan or muffin tin, pressing it down firmly using the back of a spoon or your fingers.
Place the mini tart pan or muffin tin in the preheated oven and bake for 8-10 minutes, or until the crusts turn golden brown and are set.
In a separate medium bowl, combine the instant butterscotch pudding mix with the cold milk. Whisk the mixture vigorously for about 2-3 minutes until it thickens.
In another mixing bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks start to form.
Once your tart crusts have completely cooled, it’s time to fill them! Spoon the butterscotch mousse filling into each tart shell.
To finish off your beautiful tarts, add a dollop of the remaining whipped cream on top of each one and drizzle butterscotch sauce over it.

Notes

Feel free to customize the amount of butterscotch sauce drizzled over the tarts to suit your taste preferences.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert

Nutrition

Calories: 250 kcal
Sodium: 150 mg
Protein: 2 g