I love this recipe because it delivers big flavor with minimal effort. I enjoy how the sweetness of the butterscotch is balanced by the richness of the cream and the slight saltiness of the crust. I also appreciate that there’s no baking required, which makes this a stress-free dessert I can rely on when I want something impressive without spending hours in the kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I start by making the crust. In a medium bowl, I mix the graham cracker crumbs with the melted butter until the texture resembles wet sand. I press this mixture firmly into mini tart pans, making sure to slightly press it up the sides. I place the crusts in the refrigerator to chill while I prepare the filling.
For the filling, I whisk the instant butterscotch pudding mix with the cold milk in a large bowl. I whisk for about two minutes until the mixture thickens and becomes smooth, then I let it sit briefly to set.
In another bowl, I whip the heavy cream with powdered sugar and vanilla extract until medium peaks form. I’m careful not to overwhip, since I want the cream light and fluffy.
I gently fold the whipped cream into the butterscotch pudding in stages, taking my time so the filling stays airy and smooth. Once combined, I spoon or pipe the filling into the chilled tart shells.
To finish, I drizzle each tart with butterscotch sauce and add a dollop of extra whipped cream on top. I refrigerate the tarts until ready to serve so the filling sets beautifully.
Servings and Timing
I usually get about 10 to 12 mini tarts from this recipe, depending on the size of the pans.
Prep time: 20 minutes
Chill time: 1 to 2 hours
Total time: about 2 hours
Variations
I like adding a pinch of cinnamon to the graham cracker crust when I want extra warmth. Sometimes I fold in a tablespoon of dark rum or bourbon into the filling for a deeper flavor. I also enjoy topping the tarts with chopped toasted pecans or walnuts for a bit of crunch.
Storage/Reheating
I store these mini butterscotch tarts in an airtight container in the refrigerator for up to three days. I don’t recommend reheating them, as they’re best enjoyed chilled and creamy straight from the fridge.
FAQs
Can I make these tarts ahead of time?
I often make them a day in advance and keep them chilled, which actually helps the flavors meld even more.
What can I use instead of graham crackers?
I sometimes use crushed digestive biscuits or vanilla wafers for a slightly different crust flavor.
Can I use homemade butterscotch pudding?
I can substitute homemade pudding, but I make sure it’s fully cooled and thick before folding in the whipped cream.
Do I need mini tart pans?
I use mini tart pans for presentation, but a muffin tin works just as well for individual portions.
Can I freeze mini butterscotch tarts?
I don’t recommend freezing them, as the creamy filling can lose its smooth texture once thawed.
Conclusion
These mini butterscotch tarts are a dessert I keep coming back to because they’re simple, elegant, and incredibly satisfying. I love how the creamy filling and buttery crust come together in every bite, making them a reliable favorite for any occasion.
These mini butterscotch tarts feature a buttery graham cracker crust and a creamy butterscotch filling—simple to make and perfect for parties or sweet cravings.
