BUTTERSCOTCH TART

Steps:

• For the butterscotch tart: Spread approximately 1/2 cup butterscotch sauce in the bottom of pecan tart shell. Refrigerate.
• In a large bowl, combine pudding mix, half and half, and vanilla. Beat at medium high speed with an electric mixer until softly set, approximately 2 minutes. Pour mixture into prepared tart shell, smoothing top. Refrigerate until set, approximately 2 hours.
• Carefully remove tart from pan. Drizzle with butterscotch sauce, and garnish with chopped chocolate. Serve with remaining butterscotch sauce, if desired.
• Store, covered, in refrigerator for up to 3 days.
• For butterscotch sauce: In a small saucepan, combine butterscotch morsels, cream, and corn syrup. Cook over medium low heat, whisking constantly until smooth. Let cool for 15 minutes before using.
• Refrigerate leftover sauce for up to 1 week.
• For the pecan tart shell: In the work bowl of a food processor, combine flour, pecans, powdered sugar, and salt. Pulse until blended. Add softened butter, browned butter, egg yolk, and cream, pulsing until mixture comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for 2 hours.
• Preheat oven to 350F.
• On a lightly floured surface, roll dough into a 1/2 inch circle, approximately 1/4 inch thick. Press dough into the bottom and up the sides of a 10 inch round tart pan with a removable bottom. Trim dough as necessary. Place a square piece of parchment paper in tart shell, letting corners hang over sides. Fill tart shell with pie weights.
• Bake until golden brown, approximately 30 minutes. Remove from oven. Remove pie weights and parchment paper from tart shell, and let cool for 30 minutes.