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Butterscotch Tart Recipe

Butterscotch Tart Recipe

Michelle
Old school butterscotch tart is an easy and tasty recipe! This 80s school dinner dessert is delicious and full of flavour.
5 from 1 vote
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Prep Time 20 minutes
Chill Time 3 hours
Total Time 3 hours 20 minutes
Course Dessert
Cuisine British
Servings 10 People
Calories 606 kcal

Ingredients
 
 

Shortcrust Pastry

  • 350 g Plain Flour
  • 230 g Butter
  • 100 g Caster Sugar
  • 2 tbsp Water Or Milk

Butterscotch Sauce Filling

  • 230 g Unsalted Butter
  • 230 g Light Brown Sugar
  • 6 tbsp Plain Flour
  • 7 tbsp Milk
  • ¼ tsp Salt (Optional)
  • 1 tsp Butterscotch Essence

Instructions
 

Shortcrust Pastry

  • Add flour and sugar to a food processor or mixing bowl and mix until evenly distributed. Then add butter to the food processor and process until the mixture resembles fine breadcrumbs.
    If you’re using your hands rub the butter into the flour and sugar mixture.
  • Add a few tablespoons of water (or milk) and mix together until the pastry dough has formed. Use your hands to bind the dough together. Wrap the sweet shortcrust pastry in clingfilm and leave to chill in the fridge for at least 15 minutes.
  • Preheat your oven to 180°C (gas mark 4, 160°Fan) 
    On a floured surface, use a rolling pin to roll the pastry 5mm thick and lay it over a greased tart tin. Use your fingers to trim away any excess pastry. With a fork, prick the pastry base.
  • Place a layer of parchment paper on top of the pastry and add baking beans. Blind bake in the oven for 15 minutes then remove the parchment paper and baking beans and bake for a further 10 to 12 minutes or until golden brown.

Butterscotch Tart

  • Mix plain flour and milk together in a small mixing bowl and set aside for later use.
  • Melt butter and sugar together in a pan over a low to medium heat.
  • Slowly add the flour and milk mixture and mix well until evenly distributed.
  • Leave the mixture to simmer until thickened, at this stage the mixture should be bubbling. This should take around 6 to 10 minutes.
  • Once thickened, remove the pan from the heat and add salt and butterscotch essence (optional), then leave the butterscotch mixture to cool down for 5 minutes.
  • Pour the butterscotch filling into the cooled pastry case and leave it to cool down at room temperature before placing it in the fridge to set for 3 to 4 hours (overnight for best results).

Video

Nutrition

Calories: 606kcalCarbohydrates: 63gProtein: 5gFat: 38gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 2gCholesterol: 100mgSodium: 307mgPotassium: 100mgFiber: 1gSugar: 33gVitamin A: 1167IUCalcium: 49mgIron: 2mg
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