The old school butterscotch tart. What a classic recipe.
This old school classic tart is sooo easy to make. Do it in 10 minutes, you’ll have the perfect pudding for a dinner party or for the family. You can’t go wrong with this ever so simple method, honest!
Before I start let me just tell you how I got to this point. For years I have reminisced about this desert. My husband and I even found a restaurant that served the most beautiful version of this old school classic, then for some mad mad reason, known only to themselves, they stopped serving it! Noooooo, this was a disaster. Needless to say we stopped going! It just wasn’t the same, shame, but we are very fickle!
For some time now I have been thinking about the butterscotch tart and complaining about the fact that you just can’t buy it anywhere when an incredible thought occurred to me……I could make one myself!
This was a revelation! Strange as I do a fair bit of baking that this had never once crossed my mind.
So I got to work on creating the perfect butterscotch tart. I am a little lazy when it comes to baking and if there is a short cut to be found I will seek it out. I made the most amazing smooth and sweet sauce and bought the pastry case from Sainsbury’s! Sorry I know this is a cheats version but it’s a great time saver and there never are enough hours in the day are there?
What you will need
35g plain flour
175g unsalted butter
175g soft brown sugar
100 ml milk
One large round sweet pastry case. You can buy small individual cases which I have also used but the texture of the large one is much better in my opinion.
Slowly heat the butter and the majority of the milk until melted, next add the sugar and the remaining milk. Stir slowly until all of the mixture has come together.
Next slowly add the sifted flour a bit at a time. Whisk in (preferably with a hand whisk)
Make sure that you don’t turn the heat up too high as this will make the mixture go lumpy and glupey (Is that a word?) Once this happens you’re stuffed! It will need to go in the bin as there is no rescue at this point.
I suggest leaving it on a medium to low heat and let it bubble gently for around 1 minute before removing it to cool for around 5-6 minutes.
Now you can pour it into your pastry case! Yum, just perfect. Leave to cool right down and serve with cream or custard or both!
Some useful things:
If you want to make your own pastry then these smaller tins are fab!