These tarts were fun to make. I went for a bit of a different assembly and made them in a mini tart pan. The dough comes out a bit rougher looking than the original, but it is still delicious, with a somewhat earthy flavor. It calls for both whole wheat and regular flour as well as ground oat flakes.
The butterscotch filling is simply heavenly. The recipe calls for a topping of chopped Butterfingers. I substituted with chopped up Twix (a favorite), since Butterfingers are hard to find here.
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| The combination of the earthy flavor of the crust, the sweetness of the pudding and the crunch of the Twix is perfect! |
You can find the recipe here at Baked Sunday Mornings.
Enjoy!
That's a cute idea to put them in muffin cups-- great way to make minis! Your filling looks much more pudding-like than mine. I kept cooking it for about 20 minutes because it didn't seem to thicken, and it got very dark like the picture in the book, but it was more like a dulce de leche or caramel than a pudding. I bet the Twix were great on top! :)
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