Butterscotch Pudding Tarts with Oat Wheat Crust
By Whisk Kid on June 22, 2011
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[Editor's Note: Butterscotch has always been my favorite boxed pudding flavor, so this post, with its homemade-caramel-based butterscotch pudding made from scratch, totally intrigued me. Plus, it's a cool and creamy dessert that can be served straight out of the refrigerator, which is perfect for summer's hottest gatherings. --Genie]
The Beginning - (Butterscotch Pudding Tarts with Oat Wheat Crust)
The crust for these tarts has a fantastic flavor that refuses to be upstaged by the butterscotch pudding. This recipe requires making caramel, which is fun, but occasionally stressful. Just be sure that you use a heavy-bottomed pan so that the sugar heats evenly and there is no scorching. I think halving this recipe would make enough dough and pudding for a 9" tart if you don't have the 4" pans, but please don't hold me to that! Anyway, this dessert is both homey and comforting while being surprising and new at the same time. Sure to please a crowd!
Read the full post at Whisk Kid.
Image credit: Whisk Kid, used by permission
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