Sunday, January 14, 2018


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.

 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

1 comment:

  1. 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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