Serves: 8 tarts
- 2 cups (1 package) pumpkin snaps
- ½ cup butter, melted
- 1 cup brown sugar
- 1 cup butter
- 1 cup flour
- ¼ cup milk
- ¼ cup cream soda
- 1 teaspoon vanilla
- ½ teaspoon salt
- 1 8 oz. pkg of cream cheese, room temp
- ¾ cup butterscotch chips
- ½ cup heavy cream
- For the crust, combine the pumpkin snaps and melted butter in a food processor until finely crushed.
- Press into the tin or paper tart shells that you are using. Mine made 8 large tarts, but this would also make 1 pie or a full tray of of mini tarts if using a mini muffin tin. Store in the freezer until set and ready to fill.
- For the filing, combine the brown sugar and butter in a saucepan over low heat until the butter is melted and the sugar is dissolved.
- Add the flour, stirring with a wooden spoon for a 2-3 minutes. It will turn into a dough-like texture.
- Remove from heat and transfer to a large bowl. Add the milk, cream soda, vanilla and salt and beat to combine with a mixer until smooth.
- Add the cream cheese, making sure that it is at room temperature to avoid clumps, and beat until smooth.
- Store in the fridge for about 30 minutes to allow the filling to thicken.
- Meanwhile, remove the tarts from the pan or paper liners. Mine did not stick to the paper liners at all after being in the freezer, but you may need to use a knife to get them out of a tin.
- Spoon the chilled filling into the set tart shells and store the tarts in the fridge while you make the butterscotch sauce.
- Place the butterscotch chips in a small bowl.
- Heat the heavy cream for 1 minute in the microwave and pour over the butterscotch chips. Let sit for 3 to 4 minutes.
- Whisk together the cream and butterscotch chips to make the sauce. Store in the fridge for 30 minutes to thicken.
- Use a spoon or a ziploc bag with the corner cut off to drizzle the butterscotch sauce over the top of the tarts and sprinkle with sea salt.
- Serve with whipped cream.