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Butterscotch Pretzel Tart Recipe

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★★★★★

4.8 from 79 reviews

This Butterscotch Pretzel Tart combines a crunchy, salty pretzel crust with a rich and creamy butterscotch filling, topped with a smooth brown sugar whipped cream. A delightful blend of sweet and salty flavors perfect for dessert lovers seeking a unique twist on classic tart recipes.

Ingredients

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Pretzel Tart Crust

  • 8 Tbsp Unsalted Butter, Softened
  • ½ Cup Powdered Sugar
  • 1 Egg
  • ¼ tsp Vanilla Extract
  • 1 Cup Coarsely Crushed Pretzels
  • ½ Cup All Purpose Flour

Butterscotch Filling

  • 8 Tbsp Unsalted Butter
  • 1 Cup Light Brown Sugar
  • 1 Cup Boiling Water
  • 3 Tbsp Cornstarch
  • 2 Tbsp All Purpose Flour
  • ½ tsp Salt
  • 1 ½ Cups Milk
  • 3 Egg Yolks
  • 1 tsp Vanilla Extract

Brown Sugar Whipped Cream

  • 2 Cups Heavy Whipping Cream
  • ¼ Cup Light Brown Sugar

Instructions

  1. Make the dough: Preheat your oven to 350°F (175°C). In a mixer fitted with a paddle attachment, cream together the softened butter and powdered sugar until smooth. Scrape down the bowl to ensure even mixing. Add in the egg and vanilla extract and mix well.
  2. Combine crust ingredients: Add the coarsely crushed pretzels and flour into the butter mixture. Mix until fully combined to form a dough.
  3. Knead and chill dough: Remove the dough from the mixing bowl and lightly knead it on a floured surface until smooth. Shape it into a ball, wrap with plastic wrap, and refrigerate for at least 1 hour or overnight for best results.
  4. Prepare tart shell: Once chilled, roll out the dough on a floured surface to about ⅛ inch thickness. Place the dough into a 9-inch round or rectangular tart pan, pressing down evenly to cover the bottom and sides smoothly. Refrigerate the tart shell again for 30 minutes to firm up.
  5. Bake tart shell: Bake the tart shell in the preheated oven for 15-20 minutes or until the crust is cooked through and lightly golden. Allow to cool completely before filling.
  6. Prepare egg yolks and milk mixture: In a small bowl, whisk the egg yolks and set aside. In another bowl, whisk together cornstarch, flour, salt, and milk, then set aside.
  7. Make butterscotch caramel: In a large saucepan, melt the butter over low heat until it turns a light brown color, stirring constantly to avoid burning. Add the brown sugar and whisk until melted and combined.
  8. Add boiling water and thicken: Slowly pour in the boiling water while whisking continuously to create a caramel sauce. The mixture will bubble aggressively, so pour gradually. Stir in the milk and flour mixture and cook over low heat until the mixture begins to boil and thickens.
  9. Temper and combine egg yolks: Add a few tablespoons of the hot butterscotch mixture to the egg yolks while whisking constantly to temper them. Then, slowly pour the egg yolk mixture back into the saucepan while continuously whisking.
  10. Cook butterscotch filling: Continue whisking over low heat until the filling thickens and comes to a boil. Remove from heat and stir in the vanilla extract.
  11. Fill tart shell: Pour the butterscotch custard filling into the cooled pre-baked tart shell. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming.
  12. Chill tart: Refrigerate the tart until the filling is fully set and chilled, at least 2 hours or overnight.
  13. Make brown sugar whipped cream: Just before serving, whip the heavy cream and brown sugar together until soft peaks form. Spread or pipe the whipped cream over the chilled butterscotch filling.
  14. Serve: Slice and serve the tart chilled for a perfect balance of creamy, sweet, and salty flavors.

Notes

  • Chilling the dough and tart shell helps maintain structure and prevent shrinking during baking.
  • Make sure to stir the butter constantly when browning to avoid burning and achieve a light nutty flavor.
  • Slowly adding boiling water to the caramel helps to avoid splattering and uneven cooking.
  • Pressing plastic wrap onto the butterscotch filling prevents a skin from forming on the surface.
  • This tart is best served the day after assembling to allow flavors to meld and filling to fully set.
  • You can substitute pretzels with gluten-free pretzels to make the crust gluten-free, but the recipe is not fully gluten-free as written.

Keywords: Butterscotch Tart, Pretzel Crust, Dessert, Sweet and Salty, Homemade Tart, Brown Sugar Whipped Cream

Find it online: https://cookcrisis.com/butterscotch-pretzel-tart-recipe/