Remember that lemon tart? Here is what I did with my second disk of sweet tart dough.
Butterscotch Tart From A Whisk and a Spoon
3-4 T butter
1 1/4 cups light brown sugar
3 cups whole milk
7 T all-purpose flour
1/4 t salt
1 t vanilla extract
a splash of dark rum (optional)
fully baked crust or tartlette shells
Melt the butter in a 2-quart saucepan. Add the brown sugar and stir until reaches 220°F (will bubble up and look slightly browner). Add 2 cups of the milk and whisk to combine.
In a bowl, whisk the eggs, flour and salt to combine. Then whisk in the remaining cup of milk.
When the sugar/milk mixture is hot but not boiling, slowly stir in the egg mixture (I tempered my eggs with some hot liquid first). Treat this like a pastry cream, whisking constantly over medium-low heat until it just bubbles. Turn down the heat (very low) and cook one or two minutes longer. Take off the heat and beat in vanilla.
Strain through a fine sieve into a clean bowl, press plastic wrap directly on surface and cool to room temperature. Turn into baked, cooled crust. Smooth surface with on an offset. Press plastic wrap on surface and refrigerate until fully chilled, about three hours.
Top with lightly sweetened whipped cream (or rum whipped cream!).
*I garnished the top with a smashed Heath Bar.