Old School Butterscotch Tart Recipe
Take a sweet trip down memory lane with this silky, rich, and nostalgic Butterscotch Tart—a beloved British school dinner dessert with a golden, melt-in-your-mouth filling and crumbly shortcrust pastry.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: ~3 hours
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Ingredients
Scale
For the shortcrust pastry base:
- 1 1/4 cups (150g) all-purpose flour
- 1/2 cup (115g) unsalted butter, chilled & cubed
- 2–3 tbsp cold water
- Pinch of salt
For the butterscotch filling:
- 1/2 cup (115g) unsalted butter
- 1/2 cup (100g) light brown sugar
- 1/4 cup (30g) all-purpose flour
- 2 cups (500ml) whole milk
- 1 tsp vanilla extract
Instructions
- Make the pastry base: In a bowl, rub flour and salt with butter until crumbly. Add cold water 1 tbsp at a time until the dough comes together. Chill for 20 minutes.
- Pre-bake crust: Roll out dough, line a tart tin, and prick with a fork. Bake at 350°F (175°C) for 15–18 minutes or until lightly golden. Let cool.
- Prepare the butterscotch filling: In a saucepan, melt butter and sugar over low heat until sugar dissolves. Stir in flour and cook for 1–2 minutes. Whisk in milk gradually until smooth and thickened (about 5–7 mins). Remove from heat and stir in vanilla extract.
- Assemble: Pour butterscotch filling into the cooled tart shell. Smooth the top and refrigerate for 2–3 hours until set.
- Serve chilled. Optional: sprinkle with a pinch of sea salt before slicing!
Nutrition
- Serving Size: 1 slice
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Find it online: https://mbeams.com/old-school-butterscotch-tart-recipe/