Butterscotch Tarts

  • 15MINS
  • 15MINS
  • 50KCAL

These mini Butterscotch Tarts are making us nostalgic for school dinner desserts! Our slimming friendly versions are just as sweet, but so much lighter.

  • Bakes and Roasts pinchofnom.com
  • Everyday Light pinchofnom.com
  • Gluten Free pinchofnom.com
Easy Peasy Butterscotch Tarts pinchofnom.com

NutritionPer Serving

  • Calories50
  • Carbs8.5g
  • Protein0.6g
  • Fat1.7g
  • Saturates0.4g
  • Sugars2.5g

Butterscotch Tarts - Pinch of Nom Slimming Recipes

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.

How Weight Watchers friendly is this Butterscotch Tarts recipe?

  • If you’re on WW Green you need to count 2 Points per portion of this Butterscotch Tarts recipe.
  • If you’re on WW Blue you need to count 2 Points per portion of this Butterscotch Tarts recipe.
  • If you’re on WW Purple you need to count 2 Points per portion of this Butterscotch Tarts recipe.

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 2 pinchofnom.com

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 3 pinchofnom.com

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 5  pinchofnom.com

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 6 pinchofnom.com

Step 7

Place the cornflour in a small bowl and mix with 1 tbsp of the milk, until smooth.

Step 7 pinchofnom.com

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 8 pinchofnom.com Step 8 pinchofnom.com

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 10 pinchofnom.com

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.

Butterscotch Tarts - Pinch of Nom Slimming Recipes

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?

Lemon and Blueberry Tarts pinchofnom.com
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Jaffa Cakes pinchofnom.com
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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
  • WW Points:
  • 2 Green
  • 2 Blue
  • 2 Purple

Ingredients

  • 3 low calorie tortilla wraps
  • 50 g reduced fat spread
  • 25 g soft light brown sugar
  • 25 g brown granulated sweetener
  • 50 ml semi skimmed milk
  • 1 tbsp cornflour
  • a few drops of vanilla essence
  • a few drops of butterscotch flavouring

non-stick 12 hole bun tray

8cm plain cutter

ceramic baking beans

small bowl

Small saucepan

cooling rack

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Preheat the oven to 160ºC.
  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.
  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.
  4. Place the lined bun tray in the preheated oven for about 5 minutes until the tart cases are lightly golden.
  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.
  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.
  7. Place the cornflour in a small bowl and mix with 1 tbsp of the milk, until smooth.
  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.
  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.
  10. Place 1 1/2 tsp of the butterscotch filling in each tart case and spread out a little by tilting the cases.
  11. Leave to cool and set for about 30 minutes.
  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.

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Recipe notes

Tip! If you don't have a round 8 cm plain cutter, cut around an 8cm diameter glass to cut out the tart cases.
Tip! You need to cook the tart cases first by baking them ' blind.' To do this you can use ceramic baking beans which are designed for this purpose and are available in most cook shops or online. Alternatively, you can improvise and use dried beans, rice or simply scrunched up foil to weigh the cases down whilst cooking.
Tip! Don't allow the mixture to overheat in steps 6 and 9, otherwise it may burn and caramelise.
 

We love seeing your photos! If you’ve made Butterscotch Tarts, don’t forget to tag us in your creation!

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