Ingredients
For the crust:
- 1 & 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup packed light brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 & 1/2 teaspoons vanilla extract
- 3/4 cup mini semisweet chocolate chips
For the filling:
- 1 recipe Butterscotch Pudding
- 1 recipe Sweetened Whipped Cream with or without vanilla extract*
- chocolate sprinkles, for garnish
Instructions
To make the crust:
-
- Grease a 9-inch tart pan with removable bottom.
- Whisk together the flour, baking powder, and salt. Set aside.
- Using an electric mixer on medium speed, beat the brown sugar and butter until light and fluffy. Add the egg and vanilla, and mix well.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the chocolate chips.
- Transfer the dough to prepared pan. Press evenly onto the bottom and up the sides of the pan.
- Place the tart pan in refrigerator for about 30 minutes.
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