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Butterscotch Walnut Cream Cheese Tart
The Sugar Coated Cottage

Butterscotch Walnut Cream Cheese Tart

5 from 2 votes
Butterscotch Walnut Cream Cheese Tart. Buttery short bread crust, tangy cream cheese filling and butterscotch enrobed walnuts make for a deliciously layered tart.
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Prep Time 20 minutes
Cook Time 24 minutes
Total Time 44 minutes
Servings: 1 - 9" tart
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • SHORTBREAD CRUST:
  • 1 cup all purpose flour
  • 1 Tbsp brown sugar
  • 1/4 tsp salt
  • 5 Tbsp butter
  • CREAM CHEESE FILLING:
  • 8 oz package of cream cheese room temperature
  • 1/2 cup powdered sugar
  • 2 tsp vanilla paste or extract
  • WALNUT LAYER:
  • 1 cup butterscotch room temperature. (I used homemade, see post for link to my favorite butterscotch recipe)
  • 2 cups shelled walnuts plus more for garnishing

Method
 

  1. Preheat oven to 375 F degrees
  2. Prepare 9" removable bottom tart pan by greasing and flouring it.
  3. SHORTBREAD CRUST:
  4. Add flour, brown sugar and salt into bowl of food processor*. Blend a bit and add butter one Tbsp at a time and mix between each addition. Process until small crumbs form, similar to wet sand.
  5. Pour into prepared pan, spread evenly and press to make solid layer and sides.
  6. Bake for 10 minutes.
  7. Let cool 5 minutes.
  8. CREAM CHEESE LAYER:
  9. Place cream cheese, powdered sugar and vanilla in bowl of mixer. Mix until light and fluffy.
  10. ASSEMBLY:
  11. Pour the cream cheese mixture over the bottom of the crust, spread evenly with off-set spatula.
  12. Pour the 2 cups of walnuts over the cream cheese mixture evenly.
  13. Pour the butterscotch over the walnuts evenly.
  14. Arrange additional walnuts on top of butterscotch around the edge and in the center.
  15. Bake 14 minutes or until butterscotch is bubbling.
  16. Let cool completely.
  17. Remove from tart pan, serve.

Notes

This tart is very rich and can be sliced thinly to start.
I used shelled walnuts, they were the larger pieces (rather than the walnut bits).
See my post for link to my favorite butterscotch recipe if you want to make your own like I did. But jarred is just fine.

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