Butterscotch Pudding Tarts from Baked: New Frontiers in Baking by Matt Lewis

Ingredients

• 1 cup rolled oats
• ½ cup whole wheat flour
• 6 large egg yolks
• ¼ cup milk
• ¼ cup heavy cream
• ¾ cup granulated sugar
• ¼ cup firmly packed dark brown sugar
• 1 cup all-purpose flour
• ¾ cup (1½ sticks) cold unsalted butter, cut into cubes
• ½ teaspoon salt
• 1 tablespoon unsalted butter
• 1 vanilla bean
• 1 Butterfinger candy bar, broken into small pieces
• 2 tablespoons whiskey
• ⅓ cup cornstarch, sifted
• ½ cup firmly packed dark brown sugar
• 3 cups whole milk
• 1 teaspoon salt