Introduction to Butterscotch Tarta de Cuajada
Look no further, these are the showstoppers you were looking to get that warm hug sensation from Butterscotch Tarta de Cuajada. These luscious creations are filled with creamy custard, and sweet butterscotch glaze, all lavished over a buttery biscuit crust. As a busy mom, serving picky eaters or even a professional wanting to stand out at an event, this is your golden ticket recipe. A bit of effort creates something very special to have your loved ones swooning. Seriously, this is a delightful treat that everyone is going to love!
Why You’ll Love This Butterscotch Tarta de Cuajada
This Butterscotch Tarta de Cuajada is more than just a dessert; it’s a lifesaver! With its creamy custard and caramel-like glaze, it pleases every palate. It’s surprisingly easy to make, fitting perfectly into your hectic schedule. Plus, you can choose between baking or chilling—whatever suits your day best. In about six hours, you’ll have a stunning treat that impresses without all the fuss. It’s like magic in your fridge!
Ingredients for Butterscotch Tarta de Cuajada
Gathering the right ingredients is half the battle won in creating the Butterscotch Tarta de Cuajada. Let’s take a peek at what you’ll need to make this indulgent dessert!
- Digestive or graham crackers: These provide a crunchy, buttery base. You can use any similar cookies if you’re in a pinch!
- Melted butter: This binds the crust together, giving it that rich flavor. Unsalted works best to keep everything balanced.
- Brown sugar: Adds a deliciously sweet depth, enhancing both the crust and the butterscotch glaze.
- Whole milk: It creates a creamy custard. Feel free to substitute with almond or oat milk for a dairy-free version.
- Heavy cream: This elevates the custard’s richness. If you’re watching your fat intake, consider using half-and-half for a lighter option.
- Sweetened condensed milk: This adds sweetness and a velvety texture. No substitutes here— it’s a must-have!
- Large eggs: They help set the custard, and you can use egg substitutes if you prefer a vegan version.
- Cuajada powder or unflavored gelatin: Essential for achieving that lovely, creamy consistency. Look for these at international markets or the baking aisle.
- Vanilla extract: Just a hint adds warmth to the flavor profile. Always opt for pure vanilla for the best taste.
- Pinch of salt: Enhances flavors and rounds out the sweetness perfectly.
- Brown sugar, unsalted butter, heavy cream, and a pinch of sea salt (for the glaze): These come together to form the decadent butterscotch topping that makes this tarta shine!
All the specific measurements you’ll need to recreate this sweet masterpiece are listed at the bottom of the article, ready for you to print! Happy baking!
How to Make Butterscotch Tarta de Cuajada
Now that we’ve gathered all the lovely ingredients, it’s time to bring our Butterscotch Tarta de Cuajada to life! Here’s a step-by-step guide that’ll walk you through this delightful process. Get ready, you’re just minutes away from a dessert that’ll leave everyone asking for more!
Make the Crust
First things first, let’s create that buttery base! In a large bowl, combine the crushed digestive or graham crackers with brown sugar and melted butter. Mix well until the crumbs are all coated.
Then, take your springform pan and press the mixture down firmly into the bottom.
This ensures you get a solid, crumbly crust that holds together beautifully. Pop it into the fridge while you prepare the custard filling, giving it time to set and firm up.
Prepare the Custard Filling
Now, onto the custard! In a saucepan, heat the whole milk, heavy cream, and sweetened condensed milk over low heat. Stir it gently until it’s warm, but don’t let it boil—be patient!
In a separate bowl, whisk together the eggs, cuajada powder (or unflavored gelatin), vanilla extract, and a pinch of salt until smooth. Gradually pour the warm milk mixture into the egg mixture, whisking constantly to avoid curdling.
Return everything to the saucepan, continuing to cook on low heat. Stir frequently until your custard is slightly thickened. This is where the magic starts to happen!
Bake or Chill
Now it’s time to get the custard over that delicious crust! Pour the custard filling carefully onto the prepped crust. Here’s where you can decide how you’d like to finish it.
If you’re going for the baked version, preheat your oven to 325°F (160°C) and bake for about 45–50 minutes. It should be set but still jiggly in the center.
For the no-bake option, cover the tarta and pop it in the fridge. It needs at least 6 hours or overnight to chill until fully set. Trust me, the wait is so worth it!
Make the Butterscotch Glaze
While your tarta is chilling or baking, let’s whip up that gooey butterscotch glaze. In a small saucepan, melt the unsalted butter and brown sugar over medium heat, stirring until it’s bubbly and blended.
Next, whisk in the heavy cream and a pinch of sea salt, cooking for an additional 2–3 minutes until smooth and glossy.
Once it’s ready, let it cool slightly before pouring it over your chilled tarta. This glaze not only adds a stunning finish but also that sweet, buttery flavor that ties everything together!
Serve & Enjoy
Finally, the best part—serving your gorgeous creation! When it’s time to slice, I recommend using a sharp knife dipped in warm water. This helps achieve clean, lovely cuts.
Serve it cold or slightly chilled to savor that creamy, melt-in-your-mouth texture. Pair it with fresh whipped cream or a sprinkle of sea salt on top for an extra touch of decadence. Enjoy every enticing bite!
Tips for Success
- Always use room temperature ingredients for a smoother custard.
- Don’t rush the cooling process; let the tarta firm up properly.
- Experiment with your favorite extracts or liqueurs in the glaze for a twist.
- For a consistent crust, be sure to press firmly and evenly.
- Let your tarta cool completely before glazing for a perfect finish.
Equipment Needed
- Springform pan: Essential for easy removal. If you don’t have one, a regular cake pan works too!
- Mixing bowls: Use at least two. You can grab any size you have on hand.
- Whisk: A handy tool for mixing all those gooey ingredients. A fork can do the trick too!
- Saucepan: For heating the milk and cream—pick any that you have available!
Variations for Butterscotch Tarta de Cuajada
- Nutty Addition: Stir in some crushed nuts, like pecans or walnuts, into the crust for extra crunch and flavor.
- Fruit Infusion: Layer fresh sliced bananas or strawberries on top of the custard before adding the butterscotch glaze for a fruity twist.
- Chocolate Lovers: Drizzle melted chocolate or caramel sauce over the butterscotch glaze for a truly indulgent dessert.
- Spiced Delight: Add a sprinkle of cinnamon or nutmeg into the custard for a warm spice note that’s perfect for cozy evenings.
- Gluten-Free Option: Substitute the digestive or graham crackers with gluten-free cookies for a tasty alternative.
Serving Suggestions for Butterscotch Tarta de Cuajada
- Pair with a dollop of freshly whipped cream for a fluffy contrast.
- Serve alongside fresh berries, like raspberries or strawberries, for a pop of color.
- Drizzle with extra butterscotch glaze right before serving for added sweetness.
- Enjoy with a cup of coffee or tea to elevate the experience.
- Garnish with a sprinkle of sea salt for that perfect sweet-salty balance.
FAQs about Butterscotch Tarta de Cuajada
Can I make Butterscotch Tarta de Cuajada ahead of time?
Absolutely! This dessert keeps beautifully in the fridge for up to four days. Making it ahead of time is actually a great idea, allowing the flavors to meld together!
What is cuajada powder, and can I use a substitute?
Cuajada powder is a thickening agent used to set the custard. If you can’t find it, unflavored gelatin is a perfect substitute. Just follow the instructions on the package!
Can I freeze the Butterscotch Tarta de Cuajada?
While it’s best enjoyed fresh, you can freeze it! Just ensure it’s well covered. Thaw in the fridge overnight before serving to maintain that creamy texture.
How can I make this dessert gluten-free?
Simply swap the digestive or graham crackers with gluten-free cookies. The rest of the ingredients are naturally gluten-free, making it a seamless switch for your dietary needs.
What changes can I make for a lighter version of this dessert?
To lighten it up, consider using evaporated milk in place of heavy cream. You could also reduce the amount of sugar to keep it delicious yet healthier!
Final Thoughts
Whipping up a Butterscotch Tarta de Cuajada is like wrapping yourself in a cozy blanket of sweetness. The joy this dessert brings is truly remarkable! It’s a delightful blend of textures and flavors that leaves a lasting impression on everyone who gets to indulge in it. Whether it’s a special occasion or just a treat for your loved ones, this tarta radiates love and warmth. Plus, it’s a recipe that inspires you to bring your family together over something delicious. Trust me, your kitchen will soon become the heart of your home with this creamy masterpiece!
Print
Butterscotch Tarta de Cuajada: A Decadent Delight!
- Prep Time: 20 min
- Cook Time: 6 hrs
- Total Time: 6 hrs 20 min
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking/Chilling
- Cuisine: International
- Diet: Vegetarian
Description
Butterscotch Tarta de Cuajada is a creamy and indulgent dessert featuring a rich butterscotch glaze over a custard filling, set on a buttery biscuit crust.
Ingredients
- 200g digestive or graham crackers, crushed
- 90g (6 tbsp) melted butter
- 2 tbsp brown sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup sweetened condensed milk
- 3 large eggs
- 1 packet (12g) cuajada powder or unflavored gelatin
- 1 tsp vanilla extract
- Pinch of salt
- ½ cup brown sugar (for glaze)
- ¼ cup unsalted butter (for glaze)
- ½ cup heavy cream (for glaze)
- Pinch of sea salt (for glaze)
Instructions
- MAKE THE CRUST: Mix crushed biscuits, brown sugar, and melted butter. Press firmly into the bottom of a springform pan. Chill while preparing the filling.
- PREPARE THE CUSTARD FILLING: In a saucepan, heat milk, cream, and condensed milk over low heat until warm (don’t boil). In a separate bowl, whisk eggs, cuajada powder (or gelatin), vanilla, and salt. Slowly pour the warm milk mixture into the egg mixture, whisking constantly. Return to the pan and cook on low until slightly thickened.
- BAKE OR CHILL: Pour the mixture over the crust. For baked version: Bake at 325°F (160°C) for 45–50 minutes until set but jiggly. For no-bake version: Chill for at least 6 hours or overnight until firm.
- MAKE THE BUTTERSCOTCH GLAZE: In a small saucepan, melt butter and brown sugar over medium heat until bubbly. Whisk in cream and salt, cook 2–3 minutes until smooth. Let cool slightly, then pour over chilled tarta.
- SERVE & ENJOY: Slice gently and serve cold or slightly chilled for that creamy, melt-in-your-mouth texture.
Notes
- Add a splash of rum or espresso to the glaze for a gourmet twist.
- For a lighter version, use evaporated milk instead of cream.
- Keeps beautifully for up to 4 days in the fridge!
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
