The picture isn’t the best, but neither is the lightening in our dining room. Our track lighting was designed for mood and atmosphere, not food picture taking. My apologies.

I pressed 3oz of my Old Fashioned Oatmeal Cookie dough in each of the mini springform pans when making this butter tart torte and the accompanying yogurt cheese cake. I blind baked each crust for 8 minutes before cooling them down and then filling them up for the full bake.

I really liked this crust alternative. It turned out quite well and I’m happy with the results. The crust was crunchy enough to need my fork to pierce it, but not too crunchy to be hard to chew. It was the perfect kind of base for a yogurt cheese cake given the crust provided a lovely sweetness that complimented the unsweetened (for the most part) yogurt filling to this cake. This is going to be my new go-to crust for cheese cakes!

However, when it came to the butter tart, I found the crust’s sweetness compounded with the butter tart filling’s sweetness just made it overpowering. I’m not a fan of overly sweet desserts to start with, but after eating one piece, aloud I counted down to the onset of my first ever diabetic coma. And I don’t even have diabetes!!

Needless to say, I believe the husband’s family will love this butter tart tort with my cookie crust. It’s just the perfect amount of everything they love: butter to goo ratio, fruit to nuts ratio, and sweetness in the crust ratio. I think this will be hit with them because it isn’t with me. We tend to have differing tastes in desserts right across the board historically. 😉