Butterscotch Tarts
These mini Butterscotch Tarts are making us nostalgic for school dinner desserts! Our slimming friendly versions are just as sweet, but so much lighter.
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NutritionPer Serving
- Calories50
- Carbs8.5g
- Protein0.6g
- Fat1.7g
- Saturates0.4g
- Sugars2.5g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Traditional butterscotch tarts are seriously indulgent. Made with lots of sugar, butter and full fat milk, they’re very rich and high in calories!
Our version of this old school pudding is far lighter, thanks to a few clever swaps that cut out the calories but keep in that sweet, buttery taste.
These are so easy too! You don’t have to faff around making pastry, so even a novice baker can get involved with this recipe.
Instead, we’ve used little circles of tortilla wrap to make the cases. Trust us – this works so well! These little tarts are the perfect afternoon sweet treat.
What diets are these Butterscotch Tarts suitable for?
You can make Butterscotch Tarts gluten free simply by switching the following ingredients for a gluten free version:
- Low calorie tortilla wraps
As always, take extra care when cooking for people with allergies and be sure to use different utensils, cookware and preparation areas.
Do you need any special ingredients to make Butterscotch Tarts?
Butterscotch flavouring adds a great butterscotch flavour to this recipe, and can be found in some specialist cook shops and on Amazon.
If you can’t find it, don’t worry, the tarts will still be delicious without it, just a little less butterscotchy.
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We used this Foodie Flavours butterscotch flavouring from Amazon.
Some ceramic baking beans will be handy for weighing down your tart cases in the oven.
How many calories are in these Butterscotch Tarts?
There are 50 calories in each Butterscotch Tart, which means this recipe falls into our Everyday Light category.
These Butterscotch Tarts are perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 160ºC.
Step 2
To make the tart cases: cut out 12 x 8cm rounds from the tortilla wraps using a plain round 8 cm cutter. If you don’t have a cutter, you can use a round 8cm glass and cut around it using a small sharp knife.
Step 3
Use the rounds to line the bun tin, pressing into each hole. Place a small square of greaseproof paper on top of each round then pour in the ceramic baking beans in each tart case to hold them down whilst baking. If you haven’t got ceramic baking beans, you can use something else such as dried beans, uncooked rice or just some scrunched up foil to do the same job.
Step 4
Place the lined bun tray in the preheated oven for about 5 minutes until the tart cases are lightly golden.
Step 5
Remove from the oven and lift out the greaseproof paper and ceramic baking beans. Place the tart cases on a cooling rack and leave to cool.
Step 6
To make the butterscotch filling: place the reduced fat spread, soft light brown sugar, brown granulated sweetener, vanilla essence and butterscotch flavouring in a small saucepan. Place over a low heat and stir for about 5 minutes until just dissolved. Remove from the heat as soon as it has dissolved. Don’t let the mixture bubble or boil.
Step 7
Place the cornflour in a small bowl and mix with 1 tbsp of the milk, until smooth.
Step 8
Pour the remaining milk into the melted reduced fat spread, sugar, sweetener, vanilla essence and butterscotch flavouring and stir. Place back on a medium heat and stir in the cornflour mixture, stirring constantly with a wooden spoon or balloon whisk.
Step 9
Keep stirring and cook gently for about 4 – 5 minutes, until smooth, glossy and thickened. Don’t overheat and boil the mixture otherwise it may burn.
Step 10
Place 1 1/2 tsp of the butterscotch filling in each tart case and spread out a little by tilting the cases.
Step 11
Leave to cool and set for about 30 minutes.
Step 12
Serve alone or with an accompaniment of your choice such as custard, or serve with a selection of other tea time biscuits and cakes.
What could I serve with Butterscotch Tarts?
Why not create your own afternoon tea and serve these Butterscotch Tarts alongside some of our other slimming friendly sweet treats?
How do you know when Butterscotch Tarts are cooked?
You need to cook the tart cases into the oven until they are golden brown. This should only take around 5 minutes.
When you are cooking the butterscotch filling it is very important not to let the mixture overheat as it may burn and caramelise.
Keep a close eye on the mixture and remove it from the heat as soon as it is smooth, glossy and thick.
The tarts need around 30 minutes to set before they are ready to serve.
How long can you keep Butterscotch Tarts in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
You can keep leftover Butterscotch Tarts in an airtight tin for 2-3 days.
Can I freeze Butterscotch Tarts?
These Butterscotch Tarts are not suitable for freezing.
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Butterscotch Tarts
These mini Butterscotch Tarts are making us nostalgic for school dinner desserts! Our slimming friendly versions are just as sweet, but so much lighter.
-
Prep Time
15 MINS
-
Cook Time
15 MINS
- KCals 50
- Carbs 8.5G
Instructions
- Preheat the oven to 160ºC.
- To make the tart cases: cut out 12 x 8cm rounds from the tortilla wraps using a plain round 8 cm cutter. If you don't have a cutter, you can use a round 8cm glass and cut around it using a small sharp knife.
- Use the rounds to line the bun tin, pressing into each hole. Place a small square of greaseproof paper on top of each round then pour in the ceramic baking beans in each tart case to hold them down whilst baking. If you haven't got ceramic baking beans, you can use something else such as dried beans, uncooked rice or just some scrunched up foil to do the same job.
- Place the lined bun tray in the preheated oven for about 5 minutes until the tart cases are lightly golden.
- Remove from the oven and lift out the greaseproof paper and ceramic baking beans. Place the tart cases on a cooling rack and leave to cool.
- To make the butterscotch filling: place the reduced fat spread, soft light brown sugar, brown granulated sweetener, vanilla essence and butterscotch flavouring in a small saucepan. Place over a low heat and stir for about 5 minutes until just dissolved. Remove from the heat as soon as it has dissolved. Don't let the mixture bubble or boil.
- Place the cornflour in a small bowl and mix with 1 tbsp of the milk, until smooth.
- Pour the remaining milk into the melted reduced fat spread, sugar, sweetener, vanilla essence and butterscotch flavouring and stir. Place back on a medium heat and stir in the cornflour mixture, stirring constantly with a wooden spoon or balloon whisk.
- Keep stirring and cook gently for about 4 - 5 minutes, until smooth, glossy and thickened. Don’t overheat and boil the mixture otherwise it may burn.
- Place 1 1/2 tsp of the butterscotch filling in each tart case and spread out a little by tilting the cases.
- Leave to cool and set for about 30 minutes.
- Serve alone or with an accompaniment of your choice such as custard, or serve with a selection of other tea time biscuits and cakes.
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