Butterscotch tart with cracked caramel
Butterscotch tart with cracked caramel Matt Taylor-Gross

When Valentine’s Day rolls around, chocolate desserts inevitably rear their bittersweet heads. But instead of another chocolate dessert, I challenge you to serve everyone’s actual favorite flavor: butterscotch. Chocolate is done, but butterscotch doesn’t get enough days in the sun.

Simply a mix of butter and lightly-molasses-y brown sugar, the butterscotch in this custard tart is further enriched with white chocolate, crème fraiche, and Lyle’s golden syrup, a British syrup with a golden hue and almost buttery flavor. And because smooth tarts need a little crunch to keep things exciting, I top this one with caramel, poured piping hot on the top of the tart, then cooled and cracked into shards, for a visually stunning bit of textural contrast.

This tart hits all our pleasure points—sugar, butter, salt—even better than chocolate, and isn’t that what you want this time of year?

Get the recipe for Butterscotch Tart with Cracked Caramel »