What can I say? I've got a real sweet tooth today? Anyway you look at it this recipe looks great! oz
Oat Wheat Pie Crust:
1 cup rolled oats
1/2 cup whole wheat flour
1 cup all-purpose flour
1/4 cup firmly packed dark brown sugar
1/2 teaspoon salt
3/4 cup cold unsalted butter, cut into pieces
1/4 cup whole milk
For the Butterscotch Pudding:
6 large egg yolks
3/4 cup granulated sugar
1/4 cup heavy cream
1/2 cup firmly packed dark brown sugar
1/3 cup cornstarch, sifted
1 teaspoon salt
3 cups whole milk
1 teaspoon vanilla
1 Tablespoon unsalted butter
2 Tablespoons whiskey
For the Pie Crust:
Put the rolled oats in a food processor and process for about 30 seconds, until ground but not powdered.
Add the flours, brown sugar, and salt and pulse until combined.
Add the butter and pulse until the butter pieces are small and the dough looks crumbly, like coarse sand.
Add the milk and pulse for a few seconds.
Scoop the dough out of the food processor and form it into a large disk.
Wrap tightly in plastic and refrigerate for at least 1 hour and up to 3 hours.
Dust a work surface with a sprinkling of flour.
Unwrap the disk of chilled dough and put it directly on the work surface.
Cut the dough into eight equal pieces, about 2 ounces each, and gently shape each piece into a smooth disk.
The dough will be sticky.
Make sure t turn the dough over as needed and keep the working surface floured.
Put the dough disks in the refrigerator for 10 minutes.
Using a rolling pin, roll each dough ball into a 6-inch round just over 1/8-inch thick.
Place a round over a 4-inch tart pan and very gently press the dough into the pan.
Roll the rolling pin over the pan to trim off the excess.
Repeat with the remaining dough rounds.
Use any excess dough trimmings to make a ninth tart shell or freeze for another time.
Preheat the oven to 325ºF.
Put the tart pans in the freezer for 30 minutes.
Remove the tarts from the freezer, then arrange on a baking sheet and gently prick the dough with a fork.
Bake on the baking sheet until golden brown, 12-15 minutes, rotating the baking sheet halfway through baking time.
Transfer the tart pans to wire racks and let cool completely.
For the Pudding:
Put the egg yolks in a large heat proof bowl and set aside.
In a small saucepan, combine the granulated sugar, and 1/4 cup water and stir gently with a heatproof spatula; do not splash the side of the pan.
Cook over medium heat until the sugar is dissolved, then increase the heat to medium-high heat and cook until the mixture begins to turn dark amber color.
Swirl the pan, if necessary, to create an even color, but do not stir.
Remove from heat, let stand for 1 minute, then use the heatproof spatula to stir in the cream.
Pour the caramel into small bowl.
In another small saucepan, combine the brown sugar, cornstarch, and salt.
Stir in the milk and whisk to combine.
Add the vanilla extract.
Cook over medium-high heat, whisking occasionally, until the mixture comes to a boil.
Remove from heat and add the caramel.
Whisk together until combined, then pour one third of the mixture over the eggs.
Keep whisking the egg mixture and add another third of the hot milk mixture.
Transfer the egg mixture back to the saucepan with the milk minute and, whisking the whole time, bring to a boil over medium-high heat.
Boil for 2-3 minutes, or until very thick.
Remove from the heat and add the butter and whiskey.
Keep whisking vigorously for about 1 minute to cool the pudding slightly.
Let the pudding sit for about 15 minutes.
To assemble the tarts:
Whisk the pudding one more time until smooth.
Divide the pudding equally among the tart shells an sprinkle some crumbled Butterfinger bar over the pudding.
Cover the tarts with plastic wrap and put them in the refrigerator for about 2 hours before serving.
The tarts can be stored, tightly covered, in the refrigerator for up to 2 days.
Recipe and by Baked cookbook authors