PUMPKIN BUTTERSCOTCH MASCARPONE COOKIE TART
Pumpkin Butterscotch Mascarpone Cookie Tart begins with a roll of refrigerated sugar cookie dough for the crust, filled with layers of sweetened mascarpone cheese and a pumpkin-vanilla pudding. Add a topping of pecans, toffee bits, and melted butterscotch chips for the perfect flavor combination.
Servings 8
Calories 406kcal
Ingredients
- 1 16.5oz roll Pillsbury refrigerated sugar cookie dough
- 8 oz tub mascarpone cheese BelGioioso
- 1 cup confectioner sugar
- 1/2 teaspoon vanilla
- 1 3.4oz box Jell-o instant vanilla pudding
- 1 cup whole milk
- 1 cup Libby's Pure Pumpkin
- 1 teaspoon ground cinnamon
- 1/2 cup chopped pecans
- 3/4 cup milk chocolate toffee bits
- 3/4 cup Nestle Toll House Butterscotch Morsels
Instructions
- Preheat oven to 350 degrees F. Remove cookie dough from refrigerator to slightly soften.
- Press dough into bottom and up the sides of an ungreased, 9-inch tart pan with removable sides. Prick with fork in about 8 places.
- Bake for about 18 to 20 minutes, or until crust is light golden brown. Remove from oven to a cooling rack. Allow to cool for about 40 minutes, then remove sides of pan. May also remove bottom disc from tart. Continue to cool on wire rack.
- Meanwhile, in a medium size mixing bowl, using an electric mixer, beat together the mascarpone cheese, confectioner sugar, and vanilla. Spread into the cooled crust.
- In another mixing bowl, place the pudding mix and milk. Whisk to combine, or use low speed of electric mixer. Stir in the pumpkin and cinnamon. Combine well. Spread over the mascarpone cheese layer.
- Evenly top with chopped pecans and toffee bits.
- Place butterscotch chips in a small microwave safe bowl. Melt chips at 20-30 second intervals, stirring after each time. When chips are melted, drizzle over the top of tart.
- Refrigerate until ready to serve.
Notes
NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.
NOTES
How do I remove the tart crust from the pan with removable bottom?
Remove pan to a cooling rack for about 20 minutes then remove the sides and allow crust to cool on a wire rack. Place your hand under the removable bottom and push up carefully to remove it. What can I do if the bottom of my crust is stuck to the bottom of the tart pan?
When this has happened to me, I use a long knife or flat spatula and run it across the bottom of the tart crust. This usually works. If you are serving the tart at your home and it will not come off, it is ok to leave the bottom on.
How do I remove the tart crust from the pan with removable bottom?
Remove pan to a cooling rack for about 20 minutes then remove the sides and allow crust to cool on a wire rack. Place your hand under the removable bottom and push up carefully to remove it. What can I do if the bottom of my crust is stuck to the bottom of the tart pan?
When this has happened to me, I use a long knife or flat spatula and run it across the bottom of the tart crust. This usually works. If you are serving the tart at your home and it will not come off, it is ok to leave the bottom on.