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 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).
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!
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 tbsp (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 tbsp (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?
- 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.
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!
Gypsy tart.
Yes, that's right it's similar to a gypsy tart, but a gypsy tart is made with evaporated milk 🙂
Hi! Could I use soft dark brown sugar as I can't get hold of the light one at the moment? Thank you!
Hi Anne
Thanks for messaging us on here and FB Messanger and glad we could help with your enquiries and your butterscotch tart came out really well 🙂
Enjoy!!
I was at school in the 80's and I remember this pudding *very* well :p. I'm going to give this a try in the next few days but I think I'm going to use evaporated milk instead of whole milk, see if it gives a deeper flavour
Hi Tracy
Thanks for the comment 🙂
Hope you enjoy the Butterscotch tart, let us know how it goes?
Could you add a tablespoon of cornflour to thicken it?
My husband will love this going to surprise him with this for his birthday Saturday perfect timing!
Hi Claudia
Thanks for the comment and rating 🙂
Hope your husband had a great birthday and enjoys the butterscotch tart!!
What a great nostalgic tart! I love the popcorn topping too.
Thanks for the comment and rating 🙂
Glad you liked the popcorn topping, hope you enjoy the recipe 🙂
Hi after adding the flour to the mixure (stage 5) are you meant to turn up the heat as mine was still runny after 2-3 minutes of whisking and hadn't thickened at all?
By the way I have never heard of this tart before but it looks yummy.
Hi Wendy, thank you for your message and I hope I have replied quick enough! Yes, turn the heat up enough to make it bubble for it to thicken. But keep stirring and make sure it doesn't burn!
You can see our Youtube video here too if it helps https://youtu.be/SsGSi5r39yA Thank you for contacting us 😉
I was born in the 80s and most definitely remember Butterscotch tart. I'm going to make this for the kids at the weekend, it looks delicious!
Hi Beth
You have to love the 80s and this brings back so many good memories of my childhood 🙂
Hope you enjoy this recipe!!
Enjoy
Hi Kay
Can you freeze these butterscotch tarts?
Hi Donna
This butterscotch tart will keep for 4 days when kept covered in the fridge.
It is best made fresh, but if you really needed to, it can be frozen!
You can keep it in the freezer for up to 3 months and defrost it overnight in the fridge.
Hope this helps?
Luke
Well written recipe. Loved the fantastic rich sticky, butterscotch tart.
Hi Sumit
Thanks for the kind words, hope you enjoy this recipe as much as we all did 🙂
Fantastic tart! That texture is just the way I like it, and the result is outstanding. I wonder if I can replicate it straight away... 🙂
Thank you so much for the comment and rating 🙂
Hope you enjoy the recipe!
Enjoy
Was delighted to find this recipe. Almost exactly like my favourite school pudding. It really is delicious and brings back fond memories of primary school. No need for anything else just straight up is perfect.
Hi Kate
Thank you for the comment and rating, it really is appreciated!!
We are glad you liked the recipe and brought back the same memories for you, that it did for us 🙂
If you like old school recipes, check out our new recipe, Cheese and Mashed potato pie which is another comfort recipe we made based on what we had at school!
Enjoy!!
Made this today, following the recipe carefully. It tastes delicious, but even after 5 hours in the fridge it didn't set.
Not sure what went wrong 😔
Hi Sue
It's so disappointing when it goes wrong!
The flour is what thickens it up and 4 tbsp always works for me?
Maybe add an extra tbsp next time to get it a bit thicker? Or use less milk?
Did you keep it on the heat whilst you added the flour paste?
It should thicken whilst on the heat so add more flour and stir as you go.
Thank you for your feedback, I hope these tips will work for you next time?
Kay & Luke
Made this today, I've just put it in the fridge to set, how ever I'm a bit concerned as it still seemed rather runny even after adding the flour mixture, i use the flour method when making white sauce so i know it works but i usually eyeball it with that haha, hopefully it turns out ok
Hi Aimee
I'm confident your butterscotch tart would have firmed up once you take it out of the fridge, fingers crossed!!
Hope you enjoy the recipe and let us know how it was?
Many thanks, Luke and Kay
Are you sure its 4 tbsp of flour that you add to the mixture as I watched a video and she only put 4 tsps of flour in . Mine was thick and lumpy with 4 tbsp !
Sorry, I missed this message before? Yes it is definitely 4 tbsp of flour, if you mix the flour with 6tbsp of milk into a smooth paste, it should not be lumpy? Once it is smooth slowly pour into the butter and sugar mixture, whilst stirring. The flour works to thicken the butterscotch filling.
Hi how much milk and flour and butter goes into the butterscotch because at the top it just says200g of flour does that mean 100g for pastry and 100g for the butterscotch bit?thanks x
Hi, for the butterscotch filling of the tart you will only need 4tbsp of flour. I can't see where it says 200g of flour?
Is that for the actual Sweet Shortcrust Tart if you make your own tart case?
It was my all time favourite!!!
What name was it known as at your school, some have told me they called it a Gypsy tart at their school? We are going to be making the Old School style sprinkle cake next!
How long will this keep for - if I make it a day or two ahead?
Hi Blair,
This butterscotch tart will keep for 4 days when kept covered in the fridge.
It is best made fresh, but if you really needed to, it can be frozen!
You can keep in the freezer for up to 3 months and defrost overnight in the fridge.
Hope this helps?
Luke
Thank you for this recipe, couldn't find it anywhere so I decided to make it.
Perfect
Absolutely delicious butterscotch taste, best dessert I’ve had in ages. So easy, I’ll be making this regularly!
Hi Joanna, So glad to hear you enjoyed the butterscotch tart. We are working on some more desserts at the moment!
This old school butterscotch tart looks yum.
Oh yes, it is delicous!
Hi what size tin is this recipe for please
Hi Emma, I use a 23cm / 9inch tin when making my own pastry tart Sweet Shortcrust Pastry Tart The shop bought ready made tarts are slightly smaller (I don't know exact measurement).
Looks delicious! This is a perfect dessert for the Holidays!
Yeah a good one for Christmas!
This is amazing, and so easy!
Glad you think so
I loved this in the 70's at my infant and junior school. Definitely going to make this! Remember it well and had chocolate sprinkles on mine 😍😋
I'm not sure why I don't remember this in my childhood but I DO know that I want to make this ASAP. Looks do good!
You must! You will love it!
OMG this tart just made me drool, like seriously.... looks amazing. I wish for a slice right now. Lovely recipe, I will definitely make this.
Lovely easy to follow recipe ,. There was not a crumb left on the plate !
This is so good! I thought it would be overly sweet, but it was nicely balanced.
My wife loves butterscotch and she thought this was the best she ever had. Thanks for such an easy to make tart recipe!
so simple yet so tasty!
Oh my, this looks so good and I love how you added a little fun to your decoration. Can't wait to make this!
OMG!! Is delicious! Thank you for this amazing Tart recipe
Can you only buy butterscotch essence on line
Made the filling today and early indications (ie. I ate the filling that wouldn't fit in the pastry case) are very good! It was my favourite dessert in primary school and I've never forgotten the taste. I'll be over the moon if it's the same! Thank you for posting 🙂
Sheena, that's so good to hear! Was always my favourite too! Awaiting the final verdict from you...... 🙂
I totally remember butterscotch tarts from when I was a kid. Can’t wait to try this for a bit of nostalgia!
What a great recipe. It’s delish! Thank you again!
So glad you enjoyed it 🙂
This tart looks absolutely perfect. I love all the ways you can customize it 🙂
You can choose your fav toppings to add to it, but deep down I love as it is!!!
hmm this looks good, is it possible to use coconut milk instead as im vegan
I have been asked this a few times now! I am going to give it a try next time, as I think it will be lovely with coconut milk! Will keep you updated 😉
I've always loved butterscotch, and though I didn't grow up with this old-fashioned tart, am sure I would have great memories of it if I did. I'd probably go with big dollops of whipped cream.
Yes whipped cream is a good choice! 😉
This looks awesome. Pinned it and can't wait to try.
Thank you! 🙂
I'm going to try it using flora butter (vegan) and oat milk for my sons birthday. Looking forward to trying it!
I made this today and was abit more runny than I wanted. What did I do wrong? Wasn’t quite as set as I wanted after an overnight refrigeration. Thank you. 😀
Oh dear, it's so disappointing when things don't turn out?
The flour is what thickens it up and 4 tbsp always works for me? Maybe add an extra tbsp next time to get it a bit thicker? Or stick with 4 tbsp but use less milk?
Did you keep it on the heat whilst you added the flour paste? It needs to stay on the heat for a couple of minutes to thicken.....
I used to be a cook supervisor in the school meals service 1970's , we worked very hard, everything was made from healthy fresh ingredients, This was a great favourite of the children's and teachers. If it was fattening food, the kids always worked it off with sports activities.This recipe is one of the nicest I have found, beautiful. YUMMY
Hi Susan,
Thank you for your comment, so glad you found this as yummy as we do!
Totally agree, kids will always work it off! My kids love this recipe just as I did when I was a kid!
Hi Susan, I agree with everything you say. I was a student rom the late sixties to the early eighties, and went to four different schools, and the meals were amazing! I particularly liked this dessert; the pastry was thin and crispy, and it was accompanied by something that we called ´shaving cream´. it was a brilliant white colour, had a texture a little like soft meringue,with a vanilla flavour. It was a perfect combination! I would love to hear from someone who also remembers this and anyone who knows how to make it!
I followed the recipe but it did not have that real butterscotch taste that it did as I remember it from school sadly it’s Come out the same look and consistency however just not the butterscotch taste .
Hi Rachael, Thanks for your message, it seems these dinner ladies all made it differently? For me this is how I remember it!
I know that you can buy butterscotch flavouring? (Similar to vanilla essence bottle)
Maybe try adding a couple of drops of that and see if brings out a richer butterscotch flavour you remember?
Let me know? x
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!
Me too my fav pudding at school
What size pastry case is used for the basic recipe? Would be helpful to put this on the method details.
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?
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.
Tried this was really lovely especially with cream or ice cream
Glad you enjoyed it, our fav is cream!