Introduction

This butterscotch tart is a delightful treat that combines a crisp, buttery pastry with a rich, creamy butterscotch filling. It’s perfect for those who love smooth caramel flavors with a homemade touch. Simple to make yet impressively delicious, this dessert will quickly become a favorite.

A smooth, light brown tart with a shiny surface sits on a black plate. The tart has a neat scalloped edge with a pale, crumbly crust. One triangular slice is cut out and lifted slightly by a gold spatula, showing the thin crust layer beneath the soft, glossy filling. The scene includes two grayish plates with gentle curves placed around the tart, alongside three small gold forks with white handles resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

175 g plain flour
100 g unsalted butter (cold and cubed)
1 tbsp icing sugar
1 egg yolk
Splash of cold water
65 g plain flour
150 ml full-fat milk
250 g unsalted butter
250 g light brown soft sugar

Instructions

Step 1: In a large bowl, combine 175 g plain flour and 1 tbsp icing sugar. Add the cold, cubed butter and rub the mixture together with your fingertips until it resembles breadcrumbs.
Step 2: Add the egg yolk and a splash of cold water. Mix with your hand or a spatula until the pastry dough comes together, kneading gently if needed. Alternatively, pulse all ingredients in a food processor until the mixture starts to bind.
Step 3: Grease and flour a 23 cm (9″) loose-bottomed tart tin. Roll out the pastry on a lightly floured surface to about 1-2 coins thick. Press the pastry into the tin, trim the edges, and press any excess pastry to fill gaps. Refrigerate for 30 minutes.
Step 4: Preheat your oven to 200ºC (180ºC fan). Cover the pastry with baking parchment and fill with baking beans or rice. Bake blind for 15 minutes.
Step 5: Remove the parchment and baking beans, then bake for another 5 minutes or until the pastry is golden and cooked through. Let it cool while preparing the filling.
Step 6: In a small bowl, mix 65 g plain flour with 75-100 ml of milk until smooth with no lumps.
Step 7: In a medium pan, melt 250 g unsalted butter with the remaining milk over low-medium heat.
Step 8: Add 250 g light brown soft sugar and stir until the sugar dissolves completely.
Step 9: Slowly pour in the flour and milk mixture, stirring continuously. Cook gently until the mixture thickens, whisking or scraping the bottom to prevent lumps. Strain if necessary.
Step 10: Pour the thickened filling into the cooled tart case. Chill in the fridge for 3-4 hours or ideally overnight to set firmly.
Step 11: Carefully remove the tart from the tin once set and serve.

Tips & Variations

To ensure a crisp pastry, avoid overworking the dough and keep the butter cold.
For extra flavor, add a pinch of sea salt to the butterscotch filling.
If you prefer a vegan version, substitute butter with plant-based margarine and use a flax egg instead of the egg yolk.
Add a dollop of whipped cream or a sprinkling of chopped nuts on top before serving for extra texture.

Storage

Store the butterscotch tart covered in the refrigerator for up to 3 days. To reheat, allow it to come to room temperature for about 20 minutes; avoid microwaving as it can alter the texture of the filling.

How to Serve

A smooth, light brown tart with a glossy, creamy filling sits on a round black plate, showing one slice been cut out and lifted by a golden spatula with a white handle, revealing a thin, pale golden crust with scalloped edges below the smooth filling. The tart is placed on a white marbled surface with two empty white plates with wavy edges and three gold forks with white handles arranged nearby. The scene gives a clean and elegant look with soft lighting highlighting the tart’s creamy texture and the shiny utensils, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the pastry without a tart tin?

While the tart tin helps maintain the shape, you can use a regular pie dish. Just be sure to adjust the trimming and support the edges well to prevent shrinkage.

How do I know when the filling is thick enough?

The filling should coat the back of a spoon and hold its shape without running. Stir gently and cook slowly to allow the mixture to thicken properly.