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slice of butterscotch tart being lifted up to serve
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4.94 from 142 votes

Old School Butterscotch Tart

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!
This classic school dessert is surpisingly easy and quick to make, follow along our recipe.
Prep Time5 minutes
Active Time5 minutes
Cooling time3 hours
Total Time3 hours 10 minutes
Course: Dessert
Cuisine: British
Keyword: 80's recipe, gypsy tart, nostalgic, retro, school dessert, shortcrust pastry tart
Yield: 8 People
Calories: 365kcal
Author: Luke and Kay - Flawless Food

Ingredients

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
    Trimming the short crust pastry edges with a knife from the pastry pan/case
  • 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
    Butter being melted in a silver cooking pot
  • 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
    Brown sugar and milk being added to melted butter in a silver cooking pot
  • 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.
    Pouring the flour paste in to the butter mixture in a silver pot to make our butterscotch filling
  • 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.
    Pouring the butterscotch filling into a shortcrust pastry tart

Video

Nutrition

Calories: 365kcal | Carbohydrates: 36g | Protein: 2g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 50mg | Sodium: 101mg | Potassium: 72mg | Fiber: 1g | Sugar: 22g | Vitamin A: 583IU | Calcium: 42mg | Iron: 1mg