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whole butterscotch tart on a white plate.

Butterscotch Tart

Amanda
Old fashioned school dinner butterscotch tart of crisp buttery pastry with a rich caramel filling.
4.75 from 32 votes
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert
Cuisine British
Servings 10
Calories 226 kcal

Equipment

  • 23 cm / 9 inch loose bottom tart tin
  • Medium saucepan
  • Wooden spoon
  • baking parchment
  • Whisk
  • baking tray
  • food processor or large bowl
  • Rolling Pin
  • baking beans or use some dried products such as rice or beans that you keep seperate just for baking blind, so they are not eaten.

Ingredients
 
 

For the pastry

  • 175 g butter
  • teaspoon salt
  • 25 g icing sugar
  • 1 egg
  • 1 egg yolk
  • 275 g plain flour

For the filling

  • 110 ml milk
  • 2 tablespoon cornflour
  • 180 g butter
  • g salt
  • 180 g light brown sugar
  • 1 teaspoon vanilla extract

Instructions
 

For the pastry

  • To make the pastry by hand cream the butter and sugar together in a large bowl with a wooden spoon until pale and fully mixed.
  • Whisk the egg to break it up, then beat into the mixture.
  • Combine the flour and salt with the butter mixture.
  • Use your hands to squeeze the mixture together to form a dough.
  • To use the food processor put the egg, butter and sugar into a processor bowl and process for 10-15 seconds until well combined.
  • Tip in the flour and pulse until the mixture comes together.
  • For both methods, gather the pastry together in floured hands, knead lightly and place on a piece of cling film.
  • Use your fingers to form a rough ball shape then flatten with the palms of your hand.
  • Wrap over the clingfilm and refrigerate for at least 30 minutes and ideally 2 hours.
  • Unwrap the pastry from the fridge and dust the worktop with a little flour.
  • Roll the pastry out and line the tart tin. Trim the edges and lightly fork the base.
  • Chill for 20 minutes in the fridge or 10 minutes in the freezer.
  • Preheat the oven to 200 C / 400 F / 180 FAN / Gas 6 and place a rimmed oven tray into the oven to heat up.
  • Line the pastry with parchment and fill with baking beans.
  • Place the tin on a rimmed baking sheet and bake for 12 minutes. Carefully peel back the paper. If the pastry is set, then remove the paper and beans.
  • Cook for about 5 minutes more until the pastry is set and an even colour.
  • Remove from the oven to cool.

For the filling

  • Put the flour, milk and sugar into a bowl and whisk well together.
  • Melt the butter in a small saucepan over a medium heat.
  • Whisk the milk mixture into the butter mixture and return to the heat.
  • Cook, stirring for about 3 minutes until the mixture thickens.
  • Allow it to cook for a minute and then remove from the heat and cool for 5 minutes.
  • Pour the mixture into the cold pastry case.
  • Transfer the butterscotch tart to the refrigerator to set for about 3 hours before serving.

Nutrition

Calories: 226kcalCarbohydrates: 45gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 41mgSodium: 88mgPotassium: 127mgFiber: 1gSugar: 22gVitamin A: 127IUCalcium: 79mgIron: 2mg
Keyword butterscotch, butterscotch tart, caramel tart, school dinner butterscotch tart
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