These are impressive tarts that are surprisingly easy to make. Blair Van Sant, a self-styled pudding enthusiast, devised this recipe for us. It is toothsome and vaguely nostalgic. The butterscotch flavor is simple and straightforward, and it pairs magnificently well with the oat wheat crust. The crust is fairly forgiving, and the filling is a simple (albeit addictively delicious) homemade pudding. When topped with a few crumbled pieces of a Butterfinger candy bar, the tart becomes a whimsical dinner party dessert.
Reprinted with permission from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito, copyright © 2008. Published by Stewart, Tabori & Chang. Photo credit: Tina Rupp © 2008
*** This recipe has been featured in the 10th issue of Desserts Magazine.
Baked: New Frontiers in Baking (Hardcover) by Matt Lewis, Renato Poliafito, Tina Rupp (Photographer)
Hardcover: 208 pages
Publisher: Stewart, Tabori & Chang (October 1, 2008)
I WANT THIS