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British Butterscotch Tart
Like a British version of a caramel tart. This recipe makes two tarts and you could make it even quicker by using shop bought flan cases.
Ingredients
Serves: 8
- 2 1/3 cups (300g) plain flour
- 150g softened butter
- 1 pinch salt, to taste
- 2/3 cups (155g) caster sugar
- 1 whole egg, whisked
- 370g softened butter
- 320g demerera sugar
- 180ml milk
- 80g plain flour
Directions
Preparation:20min ›
Cook:10min ›
Ready in:30min
- Pastry: Mix together flour, salt and sugar.
- Add whisked egg and butter then mix to a dough. You may need to add a very small amount of water. Leave in a cool place for 1 hour. Alternatively; if you’re in a rush you can put it in the freezer for 10 minutes.
- After cooling roll out pastry and place into 2 greased spring form pans.
- Blind bake in oven at 180 degrees C for 10-15 minutes.
- Butterscotch Filling: Melt 320g butter in a saucepan over a low heat.
- Mix in 320g Demerera sugar and stir until dissolved.
- Slowly add the milk and 80g flour, whisking as you do so until smooth.
- Heat mixture, whisking continuously until butterscotch coats the back of a spoon.
- Pour into pastry cases. Allow to cool then refrigerate till needed.
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Reviews and Ratings
Global Ratings:
(20)
Reviews in English (24)
I've made this twice already and okay, so I cheated a little I bought a sweet pastry case from the supermarkert and made half the volume of the butterscotch and it was sublime - one tip is to sift the flour into the pan a little at a time and stir well before adding more flour. - 01 Jun 2011 (Review from Allrecipes UK & Ireland)
Altered ingredient amounts. I used pre-bought pastry case. The mixture definately would fill two of these! - 22 Feb 2011 (Review from Allrecipes UK & Ireland)
Altered ingredient amounts. I used two medium eggs instead of one large egg, this made the tart sweeter - Verry yummy when finished! - 22 Jan 2011 (Review from Allrecipes UK & Ireland)