Butterscotch Tarts

By Cupcake_Queen

Ingredients

• 1 1/2 (8 oz) packages frozen tart shells
• 1 tbsp cornstarch
• 2 tbsp cold water
• 1/2 cup hot water
• 1 cup firmly packed light brown sugar
• 1/3 cup all purpose flour
• Pinch of salt
• 3 large eggs, separated
• 1 1/3 cups milk
• 2 tbsp butter, melted
• 2 tsp vanilla extract, divided
• 3 tbsp granulated sugar
• 1/4 tsp baking powder

Preparation

Step 1

Makes 12 servings. Prep time 30 minutes. Cook time 30 minutes.



1. Prepare tart shells according to package directions.

2. Combine cornstarch and 2 tbsp cold water in a small saucepan, stirring until smooth. Stir in 1/2 cup hot water. Cook over medium heat, stirring constantly, until mixture thickens and boils (about 3-4 minutes). Boil, stirring constantly, 1 minute. Remove from heat. Let cool completely, about 20 minutes.

3. Preheat oven to 325. Combine brown sugar and next three ingredients in a large heavy saucepan. Whisk together egg yokes, milk, butter, and 2/3 cup water. Gradually whisk into brown sugar mixture until smooth.

4. Cook over medium heat, whisking constantly until mixture thickens and boils, about 10 minutes. Boil, whisking constantly, 1 minute. Remove from heat, stir in 1 tsp vanilla. Pour into tart shells.

5. Beat egg whites at medium speed with an electric mixer until foamy. Combine 3 tbsp granulated sugar and 1/4 tsp baking powder. Gradually add mixture to egg whites, 1 tbsp at a time, beating until stiff peaks form and sugar is dissolved. Add cornstarch mixture and remaining 1 tsp vanilla. Beat until blended. Spread meringue over warm filling in tart shells, sealing to edges of shells.

6. Bake at 325 for 15-20 minutes, or until golden brown. Let cool completely, about 2 hours. Store in refrigerator.