(This post has been updated from the original May 2015 version to provide a better experience for you)
In this post you will learn how to make your very own nostalgic Butterscotch Tart! Literally my favourite dessert from school, I actually used to skip dinner altogether and just have 2 servings of this whenever it was on the menu. I loved it that much! This old school dessert went by many names across the country (butterscotch tart, caramel tart & even gypsy tart) but they were all the same and all tasted amazing! Speaking of old school desserts, have you seen my treacle tart recipe? Another one of my faves!
When I think of school dinners I personally only think of one thing… Butterscotch Tart. I LOVED this pudding when I was in school. So much so that, on my last day, I asked a dinner lady for the recipe. It was on this scrappy bit of paper that got mislaid over the years. I honestly thought it was lost forever.
Until one day – I was being nosy at my parents house (as you do) and to my utter surprise & elation, found the scrappy bit of paper! The recipe was a little on the vague side but nothing I couldn’t work out if I put my mind to it. And I was very determined.
Straight away I just knew you lovely bunch would love it too so I had to share once I’d figured it out!
Here is what you will need to make a 20cm/8″ tart.
For the Pastry
For the Filling
To make the pastry put the flour butter & salt into a food processor & blitz briefly until it resembles fine crumbs. (If you don’t have a processor, put the ingredients into a large bowl and rub with your fingers until you get the same result.)
Add one of the beaten eggs and a splash of cold water. Blitz again briefly until it just starts to come together to form a dough. (Or mix together with your hands.)
Tip the dough out and gently knead together into a ball. Wrap in clingfilm, flatten into a disc and refrigerate for 30 minutes. (This is important, don’t skip it!)
Preheat your oven to 190°C/Fan 170°C.
When chilled, place the dough between two pieces of clingfilm and roll out a circle to a thickness of 2-3mm.
Peel off one layer of clingfilm then carefully (cling film side up) lift and drape over the tart tin. Press the pastry firmly into the base & sides. Try not to trap any air underneath.
Fold the sides down over the edge of the tin and press to “cut off” the excess.
Then remove the cling film and pierce all over with a fork.
Pop it into the freezer for 10 minutes to firm up.
Scrunch up a large sheet of baking paper (NOT greaseproof paper as that will stick) place into the tart case & fill with baking beans/rice. Bake in the preheated oven for 15 mins.
Take out the oven, remove the beans/baking paper. Brush the pastry all over with the 2nd beaten egg and pop back into the oven for a further 10-12 minutes until golden brown. Allow to cool completely.
Firstly, in a very large saucepan melt the butter and sugar together over a low heat. Stir until the sugar has dissolved.
Then add the flour and cook, beating vigorously with a wooden spoon, for 2-3 minutes.
Next, tip the mixture into a large mixing bowl and add in the salt, vanilla, butterscotch & milk. Beat until smooth and thick. To start with, it will feel like it won’t come together but it will.
If you’re mixture split & you’re having a hard time bringing it together, pop it into a food processor and blitz on high until smooth and thick.
Finally, pour the filling into the cooled pastry case and allow to set at room temperature for at least 30 minutes to an hour. It should just hold it’s shape when cut.
With my first bite into this Butterscotch Tart, it took me straight back to my school days. I would get so excited when this was on the menu! That beautiful, soft & gooey butterscotch filling on a gorgeously golden pastry crust. Just, yes. A thousand times yes!
What was your favourite dessert at school? Let me know in the comments below!
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A classic old school dessert, this Butterscotch Tart recipe will have you reminiscing in no time! A beautiful butterscotch filling in a golden pastry crust... just YUM.
Place flour, butter & salt in a food processor and pulse until like fine crumbs. Add one egg & a splash of water and pulse again until a crumbly dough forms.
Bring together, flatten into a disc, wrap in cling film and chill for 30 minutes.
Preheat your oven to 190°C/Fan 170°C.
Roll out a rough circle that's wider than the base and sides of the tin to 2mm thick between two sheets of cling film. Peel off the top layer and drape over the tart tin.
Gently press the pastry into the tin, press off the excess then peel off the cling film and prick all over with a fork. Freeze for 10 minutes.
Scrunch up a big bit of baking paper and lay over the pastry. Fill with baking beans then bake for 15 mins.
Remove the beans and baking paper, brush all over with beaten egg then bake again for 10-12 mins until golden. Set aside to cool.
Gently melt together the butter and sugar in a large saucepan over a low heat.
Add the flour then Beat continuously until it comes together. (About 3 minutes.)
Take off the heat then add the salt, vanilla, butterscotch and milk. Beat vigorously until smooth. (If it just won't come together, blitz it in a food processor for a minute or two.)
Pour into the cooled base and leave to set at room temperature for 30-60 mins.
Store in an airtight container at room temperature and consume within 3-4 days.
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