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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Butterscotch Pudding Tarts Recipe

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This recipe for Butterscotch Pudding Tarts is from A Collection of my Southern Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 frozen tart shells*
1 C dark brown sugar
1/2 C white sugar
1/8 tsp salt
1/3 C flour
3 large egg yolks
1 1/3 C milk
2/3 C half and half
2 T butter
2 tsp vanilla
Directions:
Directions:
Bake the tart shells according to package directions.

Combine the sugars, flour and salt in a saucepan. Whisk together egg yolks, milk, cream. Add to the sugar mixture. Cook stirring constantly until mixture thickens and boils. Remove from heat and add butter and vanilla. Pour into tart shells. You can either put a meringue topping or whipped cream.

NOTE:
*Pillsbury Premade Pie Crust can be used. Cut 3 inch circles out and press into tart or muffin pans.







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Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
If you like Butterscotch, then this recipe is for you!

 

 

 

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