Traditional Butterscotch Tart 🍯🍰
A timeless British pudding with a smooth, buttery filling nestled in crisp shortcrust pastry. Its rich butterscotch flavour and velvety texture make it a nostalgic delight for any sweet-toothed occasion.
Ingredients
🍰 Shortcrust pastry: 250g (ready-made works a treat too)
🍚 Caster sugar: 150g
🧈 Butter: 100g
🥛 Whole milk: 250ml
🥄 Cornflour: 2 tbsp
🥚 Egg: 1, beaten
🍋 Lemon juice: 1 tsp (optional, for a subtle zing)
🍶 Vanilla extract: 1 tsp
Method
🍰 Blind bake the pastry:
Preheat your oven to 180°C (fan). Grease a 23cm tart tin. Roll out the pastry on a lightly floured surface and line the tin, trimming any excess. Line with baking paper and fill with baking beans. Bake for 10–12 minutes, then remove the beans and paper and bake for a further 5 minutes until golden. Set aside to cool.
🍚 Start the filling:
In a saucepan, gently melt the butter and sugar together over medium heat until smooth and the sugar has dissolved.
🥛 Mix the thickener:
In a bowl, combine the cornflour with a little cold milk to form a paste. Stir the rest of the milk into the sugar-butter mix, then whisk in the cornflour paste.
🍶 Cook and combine:
Stir continuously until the mixture thickens and begins to bubble. Reduce the heat and cook for another 2–3 minutes. Take off the heat and whisk in the beaten egg, vanilla, and lemon juice if using, until smooth.
🍰 Fill and set:
Pour the butterscotch filling into the cooled pastry case, smoothing the top. Leave to cool completely, then refrigerate for 2–3 hours until set.
🍯 Slice and enjoy:
Cut into slices once chilled and serve just as it is, or with a dollop of cream.
Serving Information
⏱ Prep Time: 15 minutes
🍴 Serves: 8–10
🔥 Calories: ~350 per slice
Rich, creamy, and full of old-school charm—this butterscotch tart is pure comfort in every bite! 🍮💛