Ingredients
Scale
- 120 ml Graham cracker crumbs
- 120 ml unsalted butter, melted
- 1 package (96 g) instant butterscotch mix
- 480 ml cold milk
- 240 ml heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Butterscotch sauce
- Whipped cream for topping
Instructions
- Preheat the oven to 175°C (350°F).
- Mix the graham cracker crumbs and melted butter together in a bowl until evenly moistened.
- Press the mixture into muffin tins or mini tartlet pans to form a crust.
- Bake the crusts for 8–10 minutes until golden brown.
- Combine the instant butterscotch mix with cold milk and whisk for 2 minutes until thickened.
- Chill the mixture in the refrigerator for about 10 minutes.
- Whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- Fold half of the whipped cream into the cooled butterscotch pudding.
- Fill the cooled tartlet shells with the butterscotch mousse.
- Decorate with remaining whipped cream and drizzle with butterscotch sauce.
- Serve immediately or chill until serving.
Notes
For variations, consider adding a pinch of sea salt for a salted butterscotch flavor, or using crushed nuts for added texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tartelette
- Calories: 200
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg