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Chocolate Amaretto Butterscotch Tart

Updated: Feb 27

February 26th, 2024

💞 Well, hello there, darlin'! I'd like to introduce myself ...

I'm the Chocolate Amaretto Butterscotch Tart you never knew you needed to bite into. Picture this: a short, buttery, almond crust holding onto a velvety smooth, chocolate butterscotch ganache with a kick of nutty amaretto liqueur. I'm not your average tart – I'm a whole lotta flavor packed into one delicious package!

đŸ€Ž Chocolate Butterscotch Amaretto Tart. Ooooooh, say it with me - Chocolate Butterscotch Amaretto Tart. Darling, I'm not just a tart – I'm your forbidden love, your guilty pleasure that you simply can't resist – I am your lover in pastry form, a sinful indulgence you crave with every beat of your heart.

Too much? 😉💞

We don't think so. 💋

Melody makes Chocolate Amaretto Butterscotch Tart LIVE!

Special Guest: Jett Adore

& Eddie Clendening!



Chocolate Amaretto Butterscotch Tart



  • 1/4 c unsalted butter - room temperature

  • 1/2 c (100g) granulated sugar

  • 1 tsp vanilla extract

  • 2 c (240g) almond flour

  • 1/2 tsp sea salt

  • 1/4 c sliced almonds


  • 1/2 c unsalted butter

  • 2/3 c (160g) packed light brown sugar

  • 2/3 c heavy whipping cream

  • 3 tbsp amaretto

  • 1/8 tsp sea salt

  • 4 grams gelatin leaves (2 leaves)


Preheat the oven to 375F and have your 9 inch tart pan close by.

To make the crust:

  1. In a stand mixer with a paddle attachment cream the butter and sugar together for a few minutes on med-high. Add vanilla and mix for another 30 seconds.

  2. Add almond flour and salt and mix until it resembles a coarse sand.

  3. Press the mixture evenly around the bottom and sides of the pan making sure to get into the corners. Level off the top and place it in your freezer for 10 minutes, then bake for 10 minutes, remove from oven and add almond slices to the bottom of the tart. Press them down gently and bake for another 5-7 minutes. Set aside.

To make the filling:

  1. In a saucepan, combine the butter, brown sugar, cream and salt. Bring to a boil, and cook over medium heat for about 20 minutes. Keeping an eye on it and stirring often. It will bubble up - when it does, remove from the heat, stir, and return to a lower heat.

  2. When the filling is almost ready, add your gelatin to a bowl and cover with ice cold water for 2-3 minutes until bloomed. Remove the butterscotch from the heat, squeeze water out of gelatin and add it to your butterscotch mixture, stirring util completely melted.

  3. Add chocolate chips and stir until melted.

  4. Add amaretto.

  5. Let butterscotch cool a bit before adding to the crust.

  6. Place filled tart in the fridge for a few hours to set.


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