I got love for you if you were born in the 80’s?! Who remembers this delicious Old School Butterscotch tart?!
I have fond memories of this fantastic rich sticky, butterscotch tart. Usually served up with whipped cream or custard in the school canteen!
I love to make it for my children (and us!) to show them what school desserts were like before the 2005 guidelines kicked in ( I do agree with the idea of healthier school meals but this dessert is sadly becoming a missed childhood memory!)
I will take you through, step by step how to make this tart yourself at home. It is really very easy and quick aside from the cooling time!
What is the difference between Butterscotch Sauce and Caramel Sauce?
Caramel is made using granulated white sugar, whereas butterscotch uses light brown sugar. That is the only difference!
How to make Old School Butterscoth Tart?
Simply melt the butter with 30ml milk on low heat (I use whole milk but any will work) pour in soft light brown sugar, and stir , watch as it marbles together into a caramel colour.
Mix the remaining 70ml of milk with 4 tbsp of flour making sure to stir well, so no lumps. Slowly pour into the butterscotch mixture whilst whisking it (to prevent lumps from forming).
Help my Butterscotch sauce is Lumpy?
In the early days of making this, I made the mistake of not stiring the flour in with the milk, which made a lumpy Butterscotch sauce…. please if this happens to you do not give up!!
Simply use a sieve to push the sauce through the lumps.
Making own or using store-bought Pastry case for a tart?
We used a store-bought pastry case, as I have yet to take pictures of us making a homemade pastry. Store-bought pastry tart is a quicker option, but if you did want to make your own pastry cases we will be updating this post with how to soon!
Pour the (still warm) butterscotch sauce into the tart case. Just pour all in the middle, it will spread out to the edges by itself!! Cover without letting anything touch the sauce (we use a microwave splash cover) Place in the fridge to set, for about 3 hours.
That’s it your ready to serve!! Tastes great with whipped cream (or squirty spray cream) or custard!
Alternatively, take it a step further and try adding toffee popcorn and Mini Jazzies! Mix it up using your favourite toppings!?
We used Popcorn Shed, Mini Pop Toffee Popcorn to decorate, fantastic toffee flavour, the popcorn is half the size of regular pop corn so perfect for decorating and also great for snacking on too!
Old School Butterscotch Tart
Ingredients
- Shortcrust Pastry Tart Shop brought or Homemade
Butterscotch Filling
- 180 grams (3/4 cup) Unsalted butter
- 2 tbsp (30 ml) Milk full fat is best, but any will work
- 180 grams (1 cup) Soft Light Brown Sugar
mix togther the below before adding to sauce to prevent lumps
- 4 tbsp Plain Flour
- 6 tbsp (80 ml) Milk full fat is best, but any will work
Optional…….. your favourite toppings?! Such as popcorn, chocolate, merigue, cream, fruit.
Instructions
- Melt the butter with 2 tbsp of milk in a pan over a low heat.
- Once the butter is melted, stir the sugar in and keep stiring at low heat, until sugar is fully dissolved.
- Place the flour into a small bowl, add 6tbsp milk and mix into a fine paste.
- Pour the flour paste slowly, bit by bit in to the pan whilst constantly whisking, for 2-3 mins until its thickened.
- Take off heat and allow to cool slightly for 5 minutes.
- Pour the mixture into the tart case until evenly spread and place in the fridge for 3-4 hrs to set, before serving.
Nutrition
Hope you enjoyed this Nostalgic, Old School Butterscotch Tart as much as we do! Let us know in the comments how you get on and if there are any other recipes you would like us to recreate?
Why not try out our passion fruit thumbprint cookie recipe if you like sweet things!?
Tried this was really lovely especially with cream or ice cream
Glad you enjoyed it, our fav is cream!
Can alternative (nut milk) be used?
Yes I think almond or coconut milk will make a good sub, I will be making a vegan version as I have had a few requests for one now.
Is the recipe best using full fat milk or would cream be even better?
I have never tried cream but I would think single cream would work well?
What size pastry case is used for the basic recipe? Would be helpful to put this on the method details.
Will never forget this old school pud. One of the few great things of school back in the day.
I would always go up for more….. if there was any left over!