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 have included a slideshow below of this Old School British School dessert below
If you want to get on and make this Butterscotch Tart at home scroll to the bottom for a printable recipe sheet, containing all measurements and instructions.
However, if you want some extra tips and tricks read on below.
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!
See below for step by step guide of how to make this tart yourself at home.
It is really very easy and quick aside from the cooling time!
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 tablespoon of flour making sure to stir well, so no lumps. Slowly pour into the butterscotch mixture whilst whisking it (to prevent lumps from forming).
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!
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?
Store-bought pastry tart is a quicker option, but if you did want to make your own pastry cases check out our Sweet Shortcrust Pastry Tart post for all the tips, tricks and how to make your own perfect dessert shorcrust pastry!
If you do make your own, make it before you make the sauce, as the sauce needs to be poured in whilst it is warm!
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, squirty spray cream, double 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!
So, there you have it, feel free to share this amazing Old School Dessert with friends you went to school with, for nostalgic memories together!
📖 Step by Step Recipe
Old School Butterscotch Tart
Ingredients
- Sweet Shortcrust Pastry Tart - Shop brought or follow link for our homemade recipe
Butterscotch Filling
- 180 grams (¾ cup) Unsalted butter
- 2 tablespoon (30 ml) Milk - full fat is best, but any will work
- 180 grams (1 cup) Soft Light Brown Sugar
mix together the below before adding to sauce to prevent lumps
- 4 tbsp Plain Flour
- 6 tablespoon (80 ml) Milk - full fat is best, but any will work
Optional........ your favourite toppings?! Such as popcorn, chocolate, meringue, cream, fruit.
Instructions
- Make your Sweet Shortcrust Pastry Tart case first or use a pre made case from the shop?Sweet Shortcrust Pastry Tart
- Melt the butter with 2 tablespoon of milk in a pan over a low heat.180 grams (¾ cup) Unsalted butter, 2 tablespoon (30 ml) Milk
- Once the butter is melted, stir the sugar in and keep stiring at low heat, until sugar is fully dissolved.180 grams (1 cup) Soft Light Brown Sugar
- Place the flour into a small bowl, add 6tbsp milk and mix into a fine paste.4 tablespoon Plain Flour, 6 tablespoon (80 ml) Milk
- 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.
Video
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!?
Or our Flawless Lemon Drizzle Cake for another Great British dessert recipe!
More British Recipes
If you're in the mood for something truly British, then look no further than our fabulous collection of recipes.
Lorraine Allen
I remember this from my childhood, made it today really easy recipe to follow. Everyone enjoyed it immensely.
Luke and Kay
Thank you for choosing Old School Butterscotch Tart, Lorraine! We are glad to hear that our classic recipe brought back fond childhood memories and was enjoyed by everyone. Our goal is to provide easy-to-follow recipes that bring joy to all. Thank you for your feedback and we hope you continue to enjoy our recipes in the future! 🙂
Faye
Not rating as haven’t yet made this - but I was wondering if I could use this as a base for a banoffee pie?
Faye
Luke and Kay
Hi Faye, we have never done that but it sounds delicious, let us know how it goes ? 🙂
Ron Pontecore
I liked the taste of the butterscotch and, overall, this was a nice recipe. My big question is that the recipe produces less than 1.5 cups of butterscotch filling. That will not fill a standard 9 inch tart pan. I checked the quantities 3 times but I ended up with about a cup and a quarter of filling . Tasted very good but needs at least twice the filling.
Luke and Kay
Thank you for trying out our butterscotch tart recipe, Ron. We're thrilled to hear that you enjoyed the taste!
We appreciate your feedback regarding the quantity of filling produced by the recipe. We apologize if this caused any inconvenience for you, we have taken a closer look at the measurements. The shortcrust tart recipe we have linked to was 9 inches. But now you mention it I believe we may have used a smaller tin when we made this recipe? We are going to revisit this on our next baking day to check measurements?