Description
A creamy and rich butterscotch curd filling nestled in a flaky tart crust, perfect for any dessert lover.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup unsalted butter, cold
- 2 large eggs
- 1 cup brown sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, mix the flour, granulated sugar, and cold butter until crumbly. Add a touch of cold water and mix until it forms a dough. Press the dough into a tart pan and chill for about 30 minutes.
- Preheat your oven to 350°F (175°C). Line the chilled tart crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes until lightly golden, then remove the weights and bake for another 5 minutes. Cool completely.
- In a saucepan over medium heat, combine brown sugar and heavy cream. Stir until the sugar dissolves. In a bowl, whisk together the eggs and a bit of the warm cream mixture before gradually adding everything back into the saucepan. Keep stirring until it thickens, about 5-7 minutes.
- Remove from heat and stir in vanilla extract. Pour the butterscotch curd into the cooled tart shell and chill it in the fridge for at least two hours.
- Slice up your tart, serve it with a dollop of whipped cream if desired, and enjoy!
Notes
It’s best to chill the tart overnight for improved flavor. You can add nuts to the crust for extra crunch and always taste the curd as it cooks to adjust sweetness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg