Desserts No-bake

Salted Butterbeer Tarts

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The script for Harry Potter & the Cursed Child comes out at midnight tonight, and I am attending a midnight book release party at a Science Fiction, Fantasy & Mystery bookstore here in San Diego called Mysterious Galaxy (the best bookstore ever with the most genuinely lovely people who love books just as much as I do). That might be the nerdiest sentence ever, and I could not be more proud. I am giddy about this book release. I grew up with Harry Potter, attending both the book releases and the movies when they came out at midnight with my friends. I would get the book at midnight and then come home and immediately start reading and not stop until I was finished. Needless to say, I will not be getting any sleep tonight. 

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I have not been to a midnight book release since high school, and I am really excited about this. There is nothing like getting super pumped up about a book, and it has been a little while since I have gotten really into a book. The last series that I was super excited about was Red Rising by Pierce Brown (read it right now if you haven’t). I decided to have a couple of friends over tonight for some Harry Potter treats and drinks in honour of the new book release. I have made a few Harry Potter recipes over the years including butter beer, pumpkin juice, pumpkin pasties, etc. I decided to make up something new today that isn’t actually in the books but is inspired by them.

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These tarts are no-bake and super easy to make. You could turn this into one big pie or make mini tarts in a mini muffin tray. I used some medium-sized tart papers that I had hanging around, but the size is totally up to you. I served these with a little bit of homemade whipped cream, and they were delightful. I used pumpkin snaps from Sprouts for the crust, but you could use nilla wafers or any other cookie for the crust.

butterbeer tart

Salted Butterbeer Tarts

Crust:
2 cups (1 package) pumpkin snaps
1/2 cup butter, melted

Filling
1 cup brown sugar
1 cup butter
1 cup flour
1/4 cup milk
1/4 cup cream soda
1 teaspoon vanilla
1/2 teaspoon salt
1 8 oz. pkg of cream cheese, room temp

Sauce
3/4 cup butterscotch chips
1/2 cup heavy cream

For the crust, combine the pumpkin snaps and melted butter in a food processor until finely crushed.

pumpin snaps

Press into the tin or paper tart shells that you are using. Mine made 8 large tarts, but this would also make 1 pie or a full tray of of mini tarts if using a mini muffin tin. Store in the freezer until set and ready to fill.

tart shells

For the filing, combine the brown sugar and butter in a saucepan over low heat until the butter is melted and the sugar is dissolved.

filling1

Add the flour, stirring with a wooden spoon for a 2-3 minutes. It will turn into a dough-like texture.

filling3

Remove from heat and transfer to a large bowl. Add the milk, cream soda, vanilla and salt and beat to combine with a mixer until smooth.

Add the cream cheese, making sure that it is at room temperature to avoid clumps, and beat until smooth.

Store in the fridge for about 30 minutes to allow the filling to thicken.

Meanwhile, remove the tarts from the pan or paper liners. Mine did not stick to the paper liners at all after being in the freezer, but you may need to use a knife to get them out of a tin.

tart shells2

Spoon the chilled filling into the set tart shells and store the tarts in the fridge while you make the butterscotch sauce.

filled tarts

Place the butterscotch chips in a small bowl.

butterscotch chips

Heat the heavy cream for 1 minute in the microwave and pour over the butterscotch chips. Let sit for 3 to 4 minutes.

butterscotch sauce

Whisk together the cream and butterscotch chips to make the sauce. Store in the fridge for 30 minutes to thicken.

butterscotch sauce2

Use a spoon or a ziploc bag with the corner cut off to drizzle the butterscotch sauce over the top of the tarts and sprinkle with sea salt.

drizzled tarts

Serve with whipped cream.

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5.0 from 1 reviews
Salted Butterbeer Tarts
Total time: 
Serves: 8 tarts
 
Ingredients
  • Crust:
  • 2 cups (1 package) pumpkin snaps
  • ½ cup butter, melted
  • Filling
  • 1 cup brown sugar
  • 1 cup butter
  • 1 cup flour
  • ¼ cup milk
  • ¼ cup cream soda
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 1 8 oz. pkg of cream cheese, room temp
  • Sauce
  • ¾ cup butterscotch chips
  • ½ cup heavy cream
Instructions
  1. For the crust, combine the pumpkin snaps and melted butter in a food processor until finely crushed.
  2. Press into the tin or paper tart shells that you are using. Mine made 8 large tarts, but this would also make 1 pie or a full tray of of mini tarts if using a mini muffin tin. Store in the freezer until set and ready to fill.
  3. For the filing, combine the brown sugar and butter in a saucepan over low heat until the butter is melted and the sugar is dissolved.
  4. Add the flour, stirring with a wooden spoon for a 2-3 minutes. It will turn into a dough-like texture.
  5. Remove from heat and transfer to a large bowl. Add the milk, cream soda, vanilla and salt and beat to combine with a mixer until smooth.
  6. Add the cream cheese, making sure that it is at room temperature to avoid clumps, and beat until smooth.
  7. Store in the fridge for about 30 minutes to allow the filling to thicken.
  8. Meanwhile, remove the tarts from the pan or paper liners. Mine did not stick to the paper liners at all after being in the freezer, but you may need to use a knife to get them out of a tin.
  9. Spoon the chilled filling into the set tart shells and store the tarts in the fridge while you make the butterscotch sauce.
  10. Place the butterscotch chips in a small bowl.
  11. Heat the heavy cream for 1 minute in the microwave and pour over the butterscotch chips. Let sit for 3 to 4 minutes.
  12. Whisk together the cream and butterscotch chips to make the sauce. Store in the fridge for 30 minutes to thicken.
  13. Use a spoon or a ziploc bag with the corner cut off to drizzle the butterscotch sauce over the top of the tarts and sprinkle with sea salt.
  14. Serve with whipped cream.

 

Comments (4)

  • These look so good, they’re killing me lol. I miss your face!

    Reply
    • Thanks, I miss your face too!

      Reply
  • Where does one get pumpkin snaps? Are they a regular item in the cookie aisle or seasonal? I’ve only ever heard of ginger snaps. Is the crust easily replaceable with a graham cracker crust in the off chance I cannot find said pumpkin snaps?

    Reply
    • I found them at Sprouts, but I have not seem them at other stores. You could replace them with any cookie. I have made this same crust using ginger snaps, graham crackers, oreos and vanilla wafers without any issues.

      Reply

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