Butterscotch Tart
This classic recipe features a rich and creamy filling encased in a buttery pastry crust. The velvety texture of the indulgent filling perfectly complements the crispness of the pastry, making each bite a delightful experience. Served with a dollop of freshly whipped cream or smooth pouring cream, this dessert is a true taste of nostalgia.
— Constant Cookbook
Ingredients
- - 250g butter
- - 500g light brown sugar
- - 190ml full fat milk
- - 2 heaped tbsp plain flour
- - EITHER: a ready made pastry case OR a pack of ready to roll/pre-rolled shortcrust pastry (in this case you will need a flan dish - approx 21cm)
Instructions
- If you are using ready to roll or pre-rolled pastry:
- Line your pie dish and bake blind using greaseproof paper and baking beans.
- Once the pastry is cooked set aside to cool.
- For the filling:
- In a saucepan, melt the butter. Add the milk and sugar and stir until all dissolved.
- Whisk in the flour.
- Keep stirring until it begins to thicken and then reduce the heat.
- Cook on a low heat for 1 minute.
- Pour the mixture into your pastry case and allow to cool and set. This takes a good while hence it would be at its best to make the night before and give it overnight to completely set.
- Serve up with some freshly whipped cream or pouring cream, whichever you'd prefer!
- Good old school classic!
Yield
Serves 6
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