BUTTERSCOTCH PUDDING TARTS RECIPE

1 cup rolled oats

½ cup whole wheat pastry flour

1 cup pastry flour

¼ cup firmly packed dark brown sugar

½ tsp salt

6oz cold unsalted butter, cut into pieces

¼ cup whole milk

Put the flours, brown sugar, and salt in a food processor and pulse until combined. Add half of the butter and pulse until the butter pieces are small and the dough looks crumbly, like coarse sand. Add the rolled oats and the rest of the butter in and pulse until the butter is mixed in, but still in decent sized chunks.

Add the milk and pulse for a few seconds. Add a tad more milk if the dough is still dry.

Scoop the dough out of the food processor and form it into a large disk. Wrap tightly in plastic and refrigerate for at least 1 hour.

Dust a work surface with flour. Unwrap the disk of chilled dough and put it directly on the work surface. Cut the dough into eight equal pieces, about 2 1/2 ounces each, and gently shape each piece into a smooth disk. The dough will be sticky. Make sure to turn the dough over as needed and keep the working surface floured. Put the dough disks in the refrigerator for 10 minutes.

Using a rolling pin, roll each dough ball into a 6-inch round just over 1/8-inch thick. Place a round over a 4-inch tart pan and very gently press the dough into the pan. Trim off the excess. Repeat with the remaining dough rounds. Use any excess dough trimmings to make a ninth tart shell or freeze for another time.

Preheat the oven to 350F.

Put the tart pans in the freezer for 30 minutes.

Remove the tarts from the freezer, then arrange on a baking sheet and gently prick the dough with a fork.

Bake on the baking sheet until golden brown, about 25 minutes, rotating the baking sheet halfway through baking time. Start checking for doneness after 20 minutes.

Transfer the tart pans to wire racks and let cool completely.

If there are large cracks in the shells you can paint them with melted chocolate to seal the crust.

For the Butterscotch Pudding:

6 large egg yolks

¾ cup granulated sugar

¼ cup heavy cream

½ cup firmly packed dark brown sugar

1/3 cup cornstarch, sifted

1 tsp salt

3 cups whole milk

1 vanilla bean

2 TBSP unsalted butter

Put the egg yolks in a large heat proof bowl and set aside.

In a small saucepan, combine the granulated sugar, and ¼ cup water and stir gently with a heatproof spatula. Brush down the sides of the pan to melt any loose sugar crystals. Cook over medium heat until the sugar is dissolved, then increase the heat to medium-high heat and cook until the mixture begins to turn dark amber color. Swirl the pan, if necessary, to create an even color, but do not stir. Remove from heat and use the heatproof spatula to stir in the cream. Pour the caramel into small bowl. Set aside.

In another small saucepan, combine the brown sugar, cornstarch, and salt. Stir in the milk and whisk to combine.

Add the seeds from the vanilla bean and the vanilla bean pod. Cook over medium-high heat, whisking occasionally, until the mixture comes to a boil. Remove from heat and add the caramel. Whisk together until combined, then slowly pour one third of the mixture over the eggs, whisking continually. Keep whisking the egg mixture and add another third of the hot milk mixture. Transfer the egg mixture back to the saucepan with the milk minute and, whisking the whole time, bring to a boil over medium-high heat. Boil for 3-4 minutes, or until very thick and a bit darker in color.

Remove from the heat and whisk vigorously for about 1 minute to cool the pudding slightly. Let the pudding sit for about 15 minutes.

Now that the pudding has cooled a tad, add the butter. This will keep the butter from losing it’s emulsion as it melts.

Chill the pudding in the fridge for an hour, to thicken it. Stir every 10 minutes or so to release the heat.

Whisk the pudding one more time until smooth. Divide the pudding equally among the tart shells and put them in the refrigerator for about 2 hours before serving. When ready to serve, garnish with some chantilly cream and chocolate shavings.