These are impressive tarts that are surprisingly easy to make. Blair Van Sant, a self-styled pudding enthusiast, devised this recipe for us. It is toothsome and vaguely nostalgic. The butterscotch flavor is simple and straightforward, and it pairs magnificently well with the oat wheat crust. The crust is fairly forgiving, and the filling is a simple (albeit addictively delicious) homemade pudding. When topped with a few crumbled pieces of a Butterfinger candy bar, the tart becomes a whimsical dinner party dessert.
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This cake is sometimes called mille crêpes, “a thousand crêpes,” to reflect the fact that it is one towering pile of crêpes, with pastry cream spread between each layer. It is a traditional Breton cake, but I like to make it with a green tea filling instead. You’ll find powdered green tea, or matcha, in specialty stores and online. 
