Salted Butterbeer Tarts

Total time: 
Serves: 8 tarts


  • Crust:
  • 2 cups (1 package) pumpkin snaps
  • ½ cup butter, melted
  • Filling
  • 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
  • Sauce
  • ¾ cup butterscotch chips
  • ½ cup heavy cream


  1. For the crust, combine the pumpkin snaps and melted butter in a food processor until finely crushed.
  2. 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.
  3. 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.
  4. Add the flour, stirring with a wooden spoon for a 2-3 minutes. It will turn into a dough-like texture.
  5. 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.
  6. Add the cream cheese, making sure that it is at room temperature to avoid clumps, and beat until smooth.
  7. Store in the fridge for about 30 minutes to allow the filling to thicken.
  8. 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.
  9. Spoon the chilled filling into the set tart shells and store the tarts in the fridge while you make the butterscotch sauce.
  10. Place the butterscotch chips in a small bowl.
  11. Heat the heavy cream for 1 minute in the microwave and pour over the butterscotch chips. Let sit for 3 to 4 minutes.
  12. Whisk together the cream and butterscotch chips to make the sauce. Store in the fridge for 30 minutes to thicken.
  13. 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.
  14. Serve with whipped cream.