Have you ever read/watched Harry Potter or been to the Harry Potter section in Universal Studios amusement park? I’m sure most of you have! But if you haven’t that’s okay, you probably just don’t know what butterbeer is. Butterbeer is a famous drink in the Harry Potter story and people have come up with what it would taste like based off of J.K Rowling’s description. It’s pretty much decided that it has a sweet, creamy, slight butterscotch flavor and it is SO delicious. We make it every year for Halloween and I wanted to incorporate the flavor into a recipe. These tartlets are so tasty and adorable thanks to my new ramekins (do you like them?)! The filling is creamy, gooey yet pudding-like, and has a unique flavor. Though it may sound strange, the secret ingredient is cream soda. Don’t let it scare you, I promise it tastes good! If you’re still having a difficult time imagining what these tarts are like, the recipe’s pretty simple to make and you should them! It’s the perfect Halloween treat especially for Harry Potter fans! Happy spooky season and enjoy!
This post contains affiliate links to some of my very favorite ingredients. This way it is easy for you to find the ingredients I used at the best price I’ve found. If you click one and purchase anything from Amazon, I will receive a very small percentage of the sale, to support what I do here. Thank you!
The tartlet ramekins I used are linked here!
Link to my favorite gluten-free flour blend is here.
The brand of almond flour I use is linked here but I usually get it from Costco.
Gluten & Egg Free Butterbeer Tarts
Ingredients
Crust:
- 6 tbsps (85 grams) unsalted butter
- Pinch of salt
- 60 grams (3 tbsps) honey
- 73.5 grams (¾ cup) almond flour
- 180 grams (1 ⅓ cups) Bob's Red Mill Gluten-free 1:1 Baking Flour
Filling:
- 300 grams (1 ⅓ cups) cream soda
- Pinch of salt
- 76 grams (⅓ cup) whole milk
- 440 grams (2 cups) heavy cream
- 49 grams (¼ cup) butterscotch chips
- 17.5 grams (2 ½ tbsps) cornstarch
- 2 tbsps water
Instructions
- Grease your mini tart pans/ramekins with butter (my adorable tartlet ramekins are linked above this recipe card). Preheat the oven to 350 degrees F (177 C).
- In a medium glass bowl, melt the butter in the microwave (careful and only do 10-15 seconds at a time, mine exploded). Add the salt and honey to the melted butter and whisk until combined. Add the almond and GF flour and mix until a dough forms. Press the dough into the each ramekin to form thin, even crusts. Using a fork, prick all over the bottom of each tartlet crust. Place all of the ramekins on one baking sheet for easy transportation. Bake for 15-20 minutes or until crisp and golden brown. Let them cool completely at room temperature.
Filling:
- In a medium-large saucepan, bring the soda, salt, milk, and cream to a boil over medium heat. Let it boil for 7 minutes, mixing once in a while to be sure nothing is burning and the mixture doesn't boil over the pan. Turn the heat to low, add the butterscotch chips and whisk until melted and smooth. Bring the heat back up to medium and let it boil for 3 more minutes.
- In a small bowl, whisk the cornstarch and water together to form a slurry. While whisking the boiling mixture, pour in the slurry and continue to cook and whisk until a pudding-like consistency just begins to form then remove from the heat. Pour the mixture into a heat-proof bowl and let it cool at room temperature for 5-10 minutes. Whisk the mixture well then fill all of the cooled tart cases. Place the tarts in the fridge to chill for a couple hours or until the filling is cooled and set (I chilled mine overnight). Top with whipped cream and a dash of cinnamon for some optional garnish and enjoy!
Recent Comments