Butterscotch Tart!
A homemade butterscotch tart with an easy homemade sweetened shortcrust pastry, and easy butterscotch filling
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Servings: 12 slices
Ingredients
Pastry
- 175 g plain flour
- 100 g unsalted butter (cold and cubed)
- 1 tbsp icing sugar
- 1 egg yolk
- splash of cold water
Filling
- 65 g plain flour
- 150 ml milk (full-fat milk)
- 250 g unsalted butter
- 250 g light brown soft sugar
Instructions
Pastry
- Add the flour and icing sugar to a large bowl. Add the cold and cubed unsalted butter and rub the mixture together with your fingertips until it resembles breadcrumbs.
- Add the egg yolk, and 1 tbsp of cold water into the bowl and mix with your hand or a spatula until the pastry dough comes together - it may take a bit of kneading.
- Alternatively, add the ingredients to a food processor and blitz quickly on the pulse setting until the mixture starts to bind, it shouldn't take too long at all
- Grease & flour a 9"/23cm loose bottomed tart tin - Roll the pastry mix out onto a lightly floured surface to the thickness of 1-2 coin(s).
- Press the pastry into the tin and trim & neaten the edges. Fill any gaps of the pastry with any excess pastry so it's all covered. Refrigerate for 30 minutes.
- Preheat the oven to 200ºc/180ºfan - Cover the pastry with baking parchment and fill with baking beans/rice and bake the pastry 'blind' for 15 minutes.
- After 15 minutes, remove the parchment and the beans and bake for an extra 5 minutes or until the pastry is cooked through and turning golden!
- Once baked, leave to cool as you make the filling.
Filling
- In a small bowl, add the plain flour and 50ml of the milk
- Mix these together to a paste and so that there are no lumps of flour left
- In a medium sized pan, add the butter, and the rest of the milk, and heat until the butter has melted.
- Add the light brown soft sugar, and stir to combine and until the sugar has dissolved (low-medium heat)
- Once melted, slowly pour in the flour/milk mixture, and keep stirring whilst heating until the mixture has thickened.
- Pour onto the tart case, and then set the tart in the fridge for 3-4+ hours
- Once set, carefully remove from the tin, and enjoy.
Notes
- I use this tart tin in my recipe
- This dessert will last for 3+ days in the fridge
- This dessert can freeze for 3+ months
- You can use a shop bought pastry instead - still follow the same baking method. If you use a shop bought pastry shell, they are generally thinner and won't fit all of the filling.
- You can swap the light brown soft sugar for dark brown soft sugar if you want a deeper molasses flavour