Method

Tart Shell

1. In a food processor, blend oats until ground, but not powder.
2. Add both flours, sugar, and salt; pulse until combined.
3. Add butter and pulse until small pebbles of dough form.
4. Add milk and pulse to combine.
5. Remove dough from food processor and make a ball.
6. Cover and refrigerate one hour.
7. On lightly floured surface, roll out dough until it is about ½” thick and place into greased 9” tart pan.
8. Poke holes with a fork in the dough then freeze 30 min.
9. Preheat oven to 325°F/160°C.
10. Bake tart for 12-15 min. or until it turns golden brown on edges. Let cool.
11. Fill with cool butterscotch pudding.
12. Refrigerate before serving.

Pudding

1. Separate egg yolks into a small bowl and set aside.
2. In a saucepan combine brown sugar, cornstarch, and salt.
3. Add milk.
4. Over medium heat, whisk the mixture until it simmers and begins to thicken.
5. Mix 2-3 teaspoons of the hot mixture into the egg yolks.
6. Then add egg yolk into the pudding.
7. Cook, stirring constantly until mixture boils and thickens.
8. Pour the butterscotch and vanilla into the mixture and whisk to combine.
9. Remove from heat, whisk for 1 minute to keep the mixture smooth then let sit for 3-4 minutes.
10. Whisk in butter and whiskey.
11. Place waxed paper or plastic wrap directly on surface of pudding while cooling to prevent surface film.
12. Allow pudding to cool.