butterscotch syrup, for garnish (optional).This recipe comes from delish and serves about 3-4 glasses worth. Incredibly easy to make – and if you don’t like white chocolate, add cocoa powder instead. But you’re not gonna replicate the recipe this time, oh no. Or at least, everyone who has read the books and have gone to the theme park know about butterbeer. Add filling to baked tart crust and place in a 350° F oven for 45-50 minutes.Then beat in ¼ cup of bread crumbs and 1 large egg.

Add 3 Tbsp of heavy cream and whisk rigorously until the mixture cools slightly, just enough to not cook an egg.Take 16 ounces of light molasses and combine with 2 Tbsp of butter on a low heat just until the butter melts in a saucepan.Use a pie weight (I used cornmeal) to go on top of the foil and blind bake 15 minutes in an oven at 400°.Poke some holes in the bottom with a fork, and gently line with aluminium foil. Trim the excess and press into the sides of the pan.Lift the dough and press down to get it in all the corners. Roll dough around rolling pin and unfurl it on top of the tart pan.After it has rested, roll out enough dough to cover the bottom half of a 12 inch removable bottom tart pan.Wrap in plastic wrap and refrigerate for an hour or more.2 ½ sticks of semi frozen unsalted butter.It also calls for some alcohol so it may be something to keep in mind before making this particular recipe from Babish. In fact, it made the chef sharing it slam his fist on the table because he couldn’t handle just how good it tasted. You can’t go wrong with it knowing that, right? This recipe is a bit harder in instructions and supplies but the reaction is worth it.

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