There is something truly magical about a rich and creamy butterscotch filling set within a perfectly crumbly crust, which is exactly why this Butterscotch Tart Recipe has become such a cherished favorite. Each bite offers a velvety, buttery sweetness with just the right hint of caramelized sugar and vanilla, all wrapped up in a delicate pastry shell that melts in your mouth. This dessert balances comfort and elegance, making it an irresistible choice for both casual gatherings and elegant celebrations. If you are ready to indulge in a decadent treat that feels like a warm hug, this recipe is calling your name!
Ingredients You’ll Need
Every great dish starts with thoughtful ingredients, and this Butterscotch Tart Recipe is no exception. The elements you combine here are simple yet crucial, each bringing a special touch to the final flavor, texture, and appearance of the tart.
- 100ml Whole/Full Fat Milk: Adds creaminess and helps meld the flavors into a smooth butterscotch filling.
- 40g Plain/All Purpose Flour: Acts as a thickening agent for the filling, creating that luscious texture we crave.
- 175g Unsalted Butter, cubed (for filling): Provides rich, buttery flavor that’s the heart of butterscotch.
- 175g Golden Caster Sugar: Offers a deep, caramel-like sweetness with a golden hue.
- Pinch of Salt: Balances sweetness and enhances the butterscotch notes.
- 1 tsp Vanilla Extract: Adds warmth and depth to the flavor profile.
- 1 tsp Butterscotch Essence: Intensifies the signature butterscotch taste.
- 160g Plain/All Purpose Flour (for pastry): Forms the base of the tart shell that holds everything together.
- 1/4 tsp Salt (for pastry): Brings out the flavor in the pastry without overpowering.
- 85g Cold Unsalted Butter, cubed (for pastry): Critical for creating a flaky, tender crust.
- 3 – 4 tbsp Cold Water: Helps bind the pastry dough without making it sticky.
- 1 Egg, beaten (for brushing): Gives the crust a gorgeous golden finish when baked.
- Baking Beans or Coins/Dried Pulses: Perfect for blind baking to keep your crust crisp and perfectly shaped.
How to Make Butterscotch Tart Recipe
Step 1: Prepare the Pastry Dough
Start by mixing the flour, salt, and cold butter until the mixture resembles fine crumbs. You can use a pastry blender or just rub the butter into the flour with your fingertips, the old-fashioned way. The key is to work quickly so the butter stays cool, ensuring a flaky crust. Gradually add cold water just until the dough comes together in a non-sticky ball. Wrap it in cling film and chill it in the fridge for 30 minutes to relax the gluten and make rolling easier.
Step 2: Roll and Blind Bake the Tart Shell
Once chilled, roll the pastry out to about 2mm thick on a floured surface. Carefully transfer it to your loose-bottomed tart tin, gently pressing it into the base and sides. Trim any excess pastry by running your rolling pin along the edges. Prick the base with a fork to prevent puffing up during baking. Line the shell with baking paper and fill it with baking beans or dried pulses for blind baking. This step is essential to get a crisp and evenly cooked shell that won’t go soggy once filled.
Step 3: Bake the Tart Shell
Pop your tart shell into the freezer briefly before baking at 180°C (fan 170°C/356°F). Baking chilled pastry helps maintain its structure and enhances flakiness. Bake for 15 minutes with the weights, then carefully remove the paper and beans, and bake for another 5 to 7 minutes until the pastry is golden and cooked through. Let it cool while you prepare the luscious filling.
Step 4: Make the Butterscotch Filling
In a large saucepan, combine the sugar and butter over medium heat until melted and bubbling, giving a rich caramel aroma that’s impossible to resist. Slowly whisk in the flour to create a smooth paste, then gradually add the milk while stirring constantly to avoid lumps. Bring this mixture to a gentle simmer where it thickens into a velvety butterscotch sauce. Finally, stir in the vanilla extract, butterscotch essence, and a pinch of salt to balance the sweetness perfectly.
Step 5: Assemble and Chill
Pour the warm butterscotch filling into the cooled tart shell, spreading it evenly with the back of a spoon. Allow it to cool at room temperature, then pop it into the fridge for at least 2 hours to set firmly. The chilling step unlocks the signature creamy yet sliceable texture that makes this Butterscotch Tart Recipe such a standout dessert.
How to Serve Butterscotch Tart Recipe
Garnishes
For a finishing touch, sprinkle flaky sea salt over the tart just before serving to highlight the sweet butterscotch flavor. You can also add a dollop of freshly whipped cream or a scoop of vanilla ice cream to balance the richness and add a light, airy contrast.
Side Dishes
Pair this tart with fresh seasonal berries or a simple fruit salad to add a refreshing burst of acidity that complements the buttery sweetness. A cup of strong black coffee or a light dessert wine also works beautifully, elevating your indulgence to a gourmet experience.
Creative Ways to Present
Try serving individual portions in mini tart pans for an elegant party presentation, or drizzle warm caramel sauce and scatter toasted pecans on top for extra texture. You could even layer slices between flaky puff pastry for a butterscotch tart mille-feuille twist that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover tart stored in an airtight container in the fridge for up to 3 days. This keeps the pastry crisp and the filling wonderfully fresh, ready for a second round of indulgence whenever you please.
Freezing
If you want to prepare this Butterscotch Tart Recipe ahead of time, the tart shell and butterscotch filling can be frozen separately. Wrap the baked and cooled tart shell tightly, and store the filling in a freezer-safe container. Thaw both in the fridge before assembling for best results.
Reheating
For a just-baked feel, you can gently warm slices in a low oven (about 150°C/300°F) for 5 to 7 minutes. Avoid microwaving, as that can soften the pastry too much. Warming enhances the buttery aroma and brings back that irresistible comfort.
FAQs
Can I use salted butter instead of unsalted?
Yes, but reduce or omit the added salt in the recipe to avoid oversalting. Using unsalted butter gives you more control over the flavor balance, especially in a sweet dish like this.
What if I don’t have butterscotch essence?
You can substitute with extra vanilla extract or a splash of caramel syrup for a similar flavor profile. The essence just enhances that signature butterscotch taste, but the tart will still be delicious without it.
Can I make the tart gluten-free?
Absolutely! Replace the plain flour with a gluten-free all-purpose blend suitable for baking. The texture might vary slightly, but the flavors will remain just as delightful.
How long does it take to set in the fridge?
It’s best to chill the tart for at least 2 hours to allow the filling to firm up properly. If you are in a hurry, chilling overnight yields even better texture and flavor.
Is this Butterscotch Tart Recipe suitable for beginners?
Definitely! While it has a few steps, none are complicated, and the instructions guide you through the process clearly. It’s a rewarding project for anyone wanting to impress with a homemade dessert.
Final Thoughts
If you’re searching for a dessert that feels like a loving celebration on your palate, this Butterscotch Tart Recipe is your new best friend. The combination of buttery crust and luscious filling will have you coming back for seconds without hesitation. Treat yourself, your family, or friends with this classic yet fabulously indulgent tart – happiness is truly just a slice away!
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Butterscotch Tart Recipe
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
Description
This classic Butterscotch Tart recipe features a buttery, crisp pastry shell filled with a rich, creamy homemade butterscotch filling. Perfectly balanced sweetness with a hint of vanilla and butterscotch essence makes it an irresistible dessert for any occasion.
Ingredients
For the Pastry:
- 160g (1 + 1/3 cups) Plain/All Purpose Flour
- 1/4 tsp Salt
- 85g (1/3 cup + 1 tbsp) Unsalted Butter, cold & cubed
- 3 – 4 tbsp Cold Water
- 1 Egg, beaten (for brushing)
For the Butterscotch Filling:
- 100ml (1/3 cup + 1 tbsp) Whole/Full Fat Milk
- 40g (1/3 cup) Plain/All Purpose Flour
- 175g (3/4 cup) Unsalted Butter, cubed
- 175g (3/4 cup + 1/8 cup) Golden Caster Sugar
- Pinch of Salt
- 1 tsp Vanilla Extract
- 1 tsp Butterscotch Essence
Instructions
- Make the Pastry Crumbs: Either using a pastry blender or by rubbing the cold butter between your forefingers and thumbs, mix the plain flour, salt, and cubed butter in a large bowl until fine crumbs form, resembling coarse sand.
- Form the Pastry Dough: Gradually add the cold water a tablespoon at a time and gently bring the dough together with your hands until it forms a ball that is not sticky. Be careful not to overwork the dough.
- Chill the Dough: Wrap the dough ball in cling film and flatten it into a disc. Refrigerate for 30 minutes to firm up the pastry, which will make it easier to roll out.
- Prepare the Tart Shell: On a lightly floured work surface, roll out the chilled dough to about 2mm thickness. Carefully lift the rolled pastry and line your 20cm/8-inch loose-bottomed tart tin, pressing gently into the base and sides.
- Trim and Prick the Pastry: Roll the rolling pin over the tart tin edges to cut off excess pastry. Use a fork to prick holes evenly in the base to prevent the crust from puffing up during baking.
- Blind Bake the Pastry: Line the pastry shell with scrunched baking paper and fill it with baking beans or dried pulses to weigh it down. Place the tart tin in the freezer while preheating the oven to 180°C (Fan 170°C) / 356°F.
- Bake the Pastry Shell: Bake the lined tart shell in the preheated oven for about 15 minutes to set the base and prevent it from becoming soggy when filled.
- Prepare the Butterscotch Filling: In a large saucepan, combine the milk, flour, golden caster sugar, and a pinch of salt. Heat gently while stirring continuously with a wooden spoon until the mixture thickens into a smooth custard.
- Add Butter and Flavors: Remove the saucepan from heat and stir in the cubed unsalted butter, vanilla extract, and butterscotch essence until the butter has fully melted and the mixture is glossy and smooth.
- Fill and Chill the Tart: Pour the warm butterscotch filling into the baked tart shell, spreading it evenly. Allow the tart to cool to room temperature before chilling it in the refrigerator for at least 1 hour to set fully.
Notes
- Use cold butter and water for the pastry to achieve a flaky texture.
- Blind baking the pastry prevents the base from becoming soggy once the filling is added.
- If you don’t have butterscotch essence, you can substitute it with a combination of vanilla and a little caramel flavoring.
- Store the tart refrigerated and consume within 2-3 days for best taste and texture.
- For a gluten-free version, substitute the plain flour with a gluten-free baking blend suitable for pastry.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
