• 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!