BUTTERSCOTCH TARTS

  I tend to go about things backwards.  I start my day planning dessert instead of thinking about what dinner should be that evening.  I'll blame that on my aunt.  She lived next door to us in Amana, Iowa when I was growing up, and she would call me over in the morning to show me the cake or pie that we would be eating that night.  We'd ooh and ah.  I would go back home, and the anticipation would build during the day.  I'm certain that is one of the reasons I love to bake.  You are able to admire the results of your hard work for several hours or longer.  Once you take that fish from the oven or those over-easy eggs out of the skillet, you had better eat them before they get cold.  But desserts can be appreciated for much longer.  With Valentine's Day approaching, I'm certain that decadent desserts are on everyone's mind.  I have a feeling that this week's posts will be heavy in that category.

                               BUTTERSCOTCH TARTS
                          
• 1 pre-baked 9-inch tart shell or 6 4-inch pre-baked tart shells
• 1/4 cup butter
• 1/2 cup dark brown sugar
• 1/2 cup boiling water
• 2 tablespoons cornstarch
• 1 tablespoon flour
• large pinch of salt
• 1 1/4 cups whole milk
• 2 egg yolks, slightly beaten
• 1/2 teaspoon vanilla
• 3/4 cup heavy cream, beaten with powdered sugar added, to taste
• toasted, slivered almonds
1.  In a heavy pan, melt the butter and cook until golden.  Stir in the brown sugar and cook over medium heat for about two minutes.  You need to watch very closely at this point, because you do not want the brown sugar to burn, and it can happen very quickly.  Take from heat and carefully, pour in the boiling water. 
2.  In a saucepan, combine the cornstarch, flour, and salt and mix to a smooth paste with the milk.  Stir in the brown sugar mixture and cook over gentle heat, stirring, until boiling and thickened.  Cook 1 minute.  Pour half the mixture into the egg yolks, stirring vigorously, and return to the remaining mixture in the pan.  Cook 1 minute longer, stirring until the mixture thickens slightly.  Take from the heat and add the vanilla.  Cool and pour into the baked tart shell or individual shells.  Just before serving, top with the freshly whipped cream and sprinkle with the toasted almonds.