British Butterscotch Tart

British Butterscotch Tart


12 people made this

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.


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

Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

  1. Pastry: Mix together flour, salt and sugar.
  2. 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.
  3. After cooling roll out pastry and place into 2 greased spring form pans.
  4. Blind bake in oven at 180 degrees C for 10-15 minutes.
  5. Butterscotch Filling: Melt 320g butter in a saucepan over a low heat.
  6. Mix in 320g Demerera sugar and stir until dissolved.
  7. Slowly add the milk and 80g flour, whisking as you do so until smooth.
  8. Heat mixture, whisking continuously until butterscotch coats the back of a spoon.
  9. Pour into pastry cases. Allow to cool then refrigerate till needed.

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