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Butterscotch Tart Recipe

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4 from 52 reviews

  • Author: Ava
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://quickandsweetrecipes.com/butterscotch-tart-recipe/