Butterscotch Pecan Tart With Scotch Spiked Whipped Cream Recipes

BUTTERSCOTCH PECAN TART WITH SCOTCH-SPIKED WHIPPED CREAM

Steps:

• For crust:
• Blend flour, sugar, and sea salt in processor. Add butter to processor; using on/off turns, blend until mixture resembles coarse meal. Whisk cream and egg yolk in small bowl to blend. Add cream mixture to processor; using on/off turns, blend until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling out.
• Roll out dough disk on lightly floured surface to 14-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough firmly onto bottom and up sides of pan. Trim dough overhang, allowing 1/4 inch of dough to extend above sides of pan. Pierce crust all over with fork. Freeze until firm, 10 to 15 minutes.
• Preheat oven to 350°F. Line crust with foil and fill with dried beans or pie weights. Bake crust until sides are set and light golden, about 35 minutes. Remove foil and beans. Continue to bake crust until golden and cooked through, about 15 minutes longer. Cool crust in pan on rack. Maintain oven temperature.
• For filling:
• Cook butter in heavy small skillet over medium-high heat until beginning to brown, about 21/2 minutes. Add brown sugar and whipping cream and bring to boil, whisking to blend. Boil 1 minute. Transfer butterscotch to medium bowl and cool to lukewarm, stirring occasionally, about 30 minutes.
• Whisk egg yolks and flour in another medium bowl to blend. Whisk in vanilla. Gradually add yolk mixture to butterscotch; whisk until filling is smooth. Using electric mixer, beat egg whites and sea salt in large bowl until soft peaks form. Fold whites into filling in 2 additions.
• Spread 1 cup toasted pecans over bottom of crust; pour filling evenly over pecans. Sprinkle 1/4 cup pecans over.
• Bake tart until filling is set in center and top is deep brown, 26 to 28 minutes. Transfer tart to rack and cool in pan at least 2 hours. DO AHEAD: Can be made 2 days ahead. Cool completely. Cover and store at room temperature.
• For scotch-spiked whipped cream:
• Beat cream, brown sugar, and 1 tablespoon Scotch in large bowl until soft peaks form, adding 1 more tablespoon Scotch, if desired.
• Remove sides from tart pan. Cut tart into wedges and serve with Scotch-spiked whipped cream.

BUTTERSCOTCH-PECAN BREAD PUDDING

Steps:

• Place bread, pecans and butterscotch chips in a greased 4-qt. slow cooker. In a large bowl, whisk eggs, cream, brown sugar, melted butter and vanilla until blended. Pour over bread mixture; stir gently to combine., Cook, covered, on low until a knife inserted in center comes out clean, 3-4 hours. Serve warm with whipped cream and butterscotch topping.

BUTTERSCOTCH PECAN DESSERT

Steps:

• Preheat oven to 350°. In a small bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13x9-in. baking dish. Bake until lightly browned, 20 minutes. Cool., In a small bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust. , In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; pour over cream cheese layer. Refrigerate until set, 15-20 minutes. Top with remaining whipped topping and pecans. Refrigerate for 1-2 hours.

BUTTERSCOTCH PECAN PIE

Steps:

• Preheat oven to 350°.
• Gently warm the corn syrup, brown sugar, and butter together in a saucepan until the butter melts.
• Turn off the heat and add the butterscotch chips.
• Scatter them around rather than dumping them in one spot; set the pan aside for 5 minutes, shaking it once or twice to move hot liquid over the chips.
• After 5 minutes, add the salt and whisk to smooth.
• Pour the mixture into a large bowl and let cool for 5 minutes.
• In a bowl, whisk the eggs and egg yolk together just until frothy.
• Whisk in the vanilla; whisk a little less than half of the hot liquid into the eggs until smooth.
• Add the rest of the hot liquid and whisk until smooth.
• Add in the pecans and stir well; turn the filling into the cooled pie shell.
• Using a fork, gently rake the filling to distribute the pecans evenly.
• Place the pie on the center oven rack and bake until the perimeter of the filling has puffed up and perhaps cracked slightly, 40-50 minutes.
• Rotate the pie 180° halfway through the baking, sot that the part that faced the back of the oven now faces forward.
• When done, the center may wobble a little, but it shouldn't seem soupy.
• Transfer the pie to a wire rack and let cool.
• Serve slightly warm or at room temperature; or let cool thoroughly; cover with loosely tented foil; refrigerate for several hours before serving.

BUTTERSCOTCH PECAN PIE

Steps:

• Preheat oven to 400* In medium bowl, beat eggs slightly.
• Add corn syrup, salt, vanilla, brown sugar and butter; mix well.
• Stir in nuts.
• Pour into unbaked pie shell.
• Bake 15 minutes.
• Reduce heat to 350* and bake additional 30-35 minutes or until edge of filling seems set.
• Let cool completely on wire rack.
• Just before serving, decorate around edge with rosettes of whipped cream.

BUTTERSCOTCH PECAN DESSERT

Steps:

• In a bowl, cut the butter into the flour until crumbly; stir in 1/2 cup pecans. Press into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 20 minutes or until lightly browned. Cool.
• In a mixing bowl, beat cream cheese and sugar until fluffy. Fold in 1 cup whipped topping; spread over crust. Combine milk and pudding mix until smooth; pour over cream cheese layer. Refrigerate for 15-20 minutes or until set. Top with remaining whipped topping and pecans. Refrigerate for 1-2 hours.

BUTTERSCOTCH CREAM PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Brush pie crust lightly with egg white to seal. Bake in preheated oven for 10 minutes, or until light brown and crisp. Remove from oven and reduce temperature to 350 degrees F (175 degrees C).
• In a small bowl, mix together the flour, brown sugar and salt; set aside. In the top of a double boiler over medium heat, scald the milk while stirring with a whisk. Slowly whisk in the flour mixture. Cook, stirring constantly until thickened; remove from heat.
• Place the egg yolks in a medium bowl. Stir in 1/3 of the milk mixture, whisking constantly, to temper the yolks. Pour the yolk mixture back into the pan. Return to the stove and cook, stirring constantly, until thick. Remove from heat and stir in the butter and vanilla. Pour into baked pie crust.
• In a large glass or metal mixing bowl, beat egg whites, cream of tartar, and confectioners' sugar until stiff peaks form. Spread meringue over pie, covering completely.
• Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes, or until meringue is golden brown in spots.

TOASTED PECAN TORTE WITH BUTTERSCOTCH TOPPING

Steps:

• Place a rack in middle of oven; preheat to 350°F. Butter and flour pan. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened in color and fragrant, 12-15 minutes. Let cool.
• Pulse baking powder, 1 tsp. salt, 1 1/2 cups flour, and 2 1/2 cups pecans in a food processor until nuts are finely ground. Using an electric mixer on medium-high speed, beat granulated sugar, orange zest, and 1 cup butter in a large bowl, scraping down sides, until light and fluffy, about 5 minutes. Add eggs to bowl. Beat until combined and mixture is even fluffier, about 1 minute. Beat in 3 Tbsp. rum; stop mixer and add dry ingredients. Mix on low speed just until combined, then fold a few times with a rubber spatula, scraping bottom and sides of bowl, to ensure batter is evenly mixed. Scrape batter into prepared pan and smooth top.
• Bake torte until golden brown and a tester inserted into the center comes out clean, 45-50 minutes. Transfer pan to a wire rack and let torte cool in pan.
• Meanwhile, bring brown sugar, 1/2 cup cream, remaining 1/4 cup butter, and remaining 1 Tbsp. rum to a boil in a small saucepan over medium heat, stirring often, and cook until slightly thickened, about 3 minutes. Remove butterscotch from heat and stir in remaining 3/4 tsp. salt. Mix in remaining 2 cups pecans and let sit at room temperature, stirring occasionally,until butterscotch is cool but still pourable.
• Spread topping over torte. Whisk remaining 1 cup cream in a large bowl to medium peaks. Serve torte topped with dollops of whipped cream.
• Do Ahead
• Topping (without pecans) can be made 3 days ahead; cover and chill. Reheat over low before mixing in the nuts. Torte can be baked 1 day ahead; store tightly wrapped at room temperature.