Mini Butterscotch Tarts – Easy & Delicious Dessert
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.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8–10 mini tarts
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
For the Butterscotch Filling:
1 (3.4 oz) package instant butterscotch pudding mix
2 cups cold milk
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Toppings:
Butterscotch sauce (for drizzling)
Extra whipped cream (for garnish)
Instructions
Step 1 – Make the Crust:
In a medium bowl, mix graham cracker crumbs with melted butter until it resembles wet sand.
Press firmly into mini tart pans or muffin tins, pressing up the sides slightly to create a rim.
Chill in the refrigerator while you prepare the filling.
Step 2 – Prepare Butterscotch Filling:
In a large bowl, whisk pudding mix and cold milk for 2 minutes until thickened. Let sit for a few minutes to set further.
Step 3 – Make Whipped Cream:
In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until medium peaks form.
Step 4 – Combine Filling:
Gently fold whipped cream into the butterscotch pudding in two stages. Stop when the mixture is light and airy.
Step 5 – Assemble Tarts:
Spoon or pipe the butterscotch filling into the chilled crusts.
Drizzle with butterscotch sauce and top with a dollop of whipped cream.
Chill for at least 1 hour before serving.
Notes
Make-ahead: Crusts can be prepared up to 2 days in advance and stored in an airtight container.
No mini tart pans? Use muffin tins or make one large tart instead.
Flavor variations: Add cinnamon to the crust or a splash of dark rum to the filling.
Garnish ideas: Sprinkle with sea salt, crushed graham crackers, or chopped toasted nuts.
