A new Baked cookbook is on its way! As if I didn’t have enough recipes to get through as it is. But of course, Baked Occasions is now on my wishlist.
This recipe for butterscotch pudding tarts is from the first Baked cookbook. I’ve been eying it for some weeks now since my dad likes butterscotch pudding. I’ve never been that a fan of pudding, but of course the Baked boys know how to entice your taste buds. The oat wheat pie crust pairs perfectly with the whiskey-infused butterscotch pudding. I was a bit worried 2 tablespoons of whiskey would be overpowering, but it isn’t. The crust lacks a bit of spice though. I think a dash of cinnamon would do the trick. Specks of vanilla bean seeds are visible throughout the pudding. As a finishing touch, I sprinkled some toffee bits on top. They are decorative and add some crunch.
Recipe Source: Baked
Yields 8 tarts
1 cup rolled oats
1/2 cup whole wheat flour
1 cup all-purpose flour
1/4 cup firmly packed dark brown sugar
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into cubes
1/4 cup milk
6 egg yolks
3/4 cup granulated sugar
1/4 cup water
1/4 cup heavy cream
1/2 cup firmly packed dark brown sugar
1/3 cup cornstarch, sifted
1 teaspoon salt
3 cups whole milk
1 vanilla bean
1 tablespoon unsalted butter
2 tablespoons whiskey
1) Blitz the rolled oats in the food processor until ground but not powdered.
2) Add the whole wheat flour, all-purpose flour, brown sugar, and salt to the food processor, pulsing until combined.
3) Add the butter, pulsing until the dough is crumbly, like coarse sand.
4) Add the milk.
5) Take the dough out of the food processor and form it into a disk.
6) Wrap it in plastic wrap.
7) Let chill in the fridge for 1 to 3 hours.
8) Dust your work surface with flour.
9) Unwrap the chilled dough.
10) Cut the dough into 8 equal pieces.
11) Shape each piece into a disk.
12) Place the dough disks in the fridge for 10 minutes.
13) Roll out the disks into 6-inch disks that are 1/8-inch thick.
14) Press the disks into 4-inch tart pans.
15) Preheat the oven to 325F.
16) Put the tart pans in the freezer for 30 minutes.
17) Place the tart pans on a baking sheet.
18) Use a fork to dock the dough.
19) Bake for 12 to 15 minutes, until golden brown.
20) Transfer the baking sheet to a wire rack and let the crust cool completely.
1) Put the egg yolks in a large heatproof bowl. Set aside.
2) Cook the granulated sugar and water in a small saucepan over high heat until it turns amber.
3) Remove the saucepan from the heat.
4) Pour the cream into the saucepan. Do not stand above the saucepan as the mixture will bubble.
5) Pour the caramel into a small bowl. Set aside.
6) Mix the brown sugar, cornstarch and salt together in a large saucepan.
7) Add the milk.
8) Slice the vanilla bean in half and scrape the seeds into the large saucepan. Add the vanilla bean as well.
9) Cook over medium-high heat while whisking until the mixture comes to a boil.
10) Remove the saucepan from the heat.
11) Pour the caramel into the large saucepan, whisking until incorporated.
12) Pour 1/3 of the mixture over the egg yolks, whisking to combine.
13) Add another 1/3 of the mixture to the egg yolks.
14) Pour all of the egg back into the large saucepan.
15) Whisk constantly as you bring the mixture to a boil over medium-high heat, until very thick.
16) Remove the saucepan from the heat.
17) Add the butter and whiskey, whisking until smooth.
18) Let sit for 15 minutes.
19) Remove the vanilla bean.
20) Pour the pudding into the crusts.
21) Let the tarts chill in the fridge tightly wrapped for 2 hours.
Store the tarts in an airtight container in the fridge for up to 2 days.