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Butterscotch Tart Recipe

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4.4 from 100 reviews

This butterscotch tart features a crisp, buttery pastry base filled with a rich, creamy butterscotch filling made from brown sugar, butter, and milk. The tart is baked blind before being topped with a smooth, thickened butterscotch custard that sets in the fridge for a delectably sweet and indulgent dessert perfect for any occasion.

Ingredients

Scale

Pastry

  • 175 g plain flour
  • 100 g unsalted butter (cold and cubed)
  • 1 tbsp icing sugar
  • 1 egg yolk
  • splash of cold water (about 1 tbsp)

Filling

  • 65 g plain flour
  • 150 ml full-fat milk
  • 250 g unsalted butter
  • 250 g light brown soft sugar

Instructions

  1. Prepare Pastry: Add the plain flour and icing sugar to a large bowl. Incorporate the cold cubed unsalted butter by rubbing the mixture together with your fingertips until it resembles fine breadcrumbs.
  2. Form Pastry Dough: Add the egg yolk and about 1 tablespoon of cold water into the bowl. Mix with your hand or a spatula until the dough comes together, kneading a bit if necessary. Alternatively, pulse all ingredients in a food processor until the mixture starts binding.
  3. Chill and Roll Pastry: Grease and flour a 9-inch (23 cm) loose-bottomed tart tin. Roll the pastry on a lightly floured surface to about 1-2 coin thickness. Press the pastry evenly into the tart tin, trim edges neatly, and fill any gaps with pastry scraps. Refrigerate for 30 minutes.
  4. Blind Bake Pastry: Preheat the oven to 200ºC (fan 180ºC). Line the pastry with baking parchment and fill with baking beans or rice. Bake blind for 15 minutes to set the crust.
  5. Finish Baking Pastry: Remove the parchment and baking beans, then bake the pastry for another 5 minutes or until golden brown and cooked through. Allow the tart case to cool completely.
  6. Make Filling Base: In a small bowl, whisk together 65 g plain flour and 75-100 ml of milk until a smooth, lump-free paste is formed.
  7. Heat Butter and Milk: In a medium saucepan, combine 250 g unsalted butter and the remaining milk. Heat gently until the butter melts completely.
  8. Add Sugar and Combine: Stir in 250 g light brown soft sugar over low to medium heat until it dissolves fully.
  9. Thicken Filling: Slowly pour the flour and milk paste into the saucepan, stirring continuously. Continue heating over medium-low heat, whisking or stirring with a spatula to prevent lumps and sticking, until the mixture thickens into a smooth custard. Sieve to remove any lumps if necessary.
  10. Assemble Tart: Pour the thickened butterscotch filling evenly into the cooled tart shell.
  11. Chill to Set: Refrigerate the assembled tart for 3-4 hours or preferably overnight to allow the filling to set firmly.
  12. Serve: Once set, carefully remove the tart from the tin and enjoy this rich butterscotch dessert.

Notes

  • Using cold butter in the pastry ensures a flaky crust.
  • Blind baking the pastry prevents a soggy bottom when adding the moist filling.
  • Stirring the filling continuously while heating prevents lumps and ensures a smooth texture.
  • Allowing the tart to chill overnight results in a firmer filling and better flavor development.
  • You can substitute light brown sugar with dark brown sugar for a richer butterscotch flavor.
  • Ensure the pastry is fully cooled before adding the filling to avoid melting the base.

Keywords: butterscotch tart, tart recipe, homemade tarts, dessert tart, brown sugar dessert, baking recipe, creamy tart filling

Find it online: https://todayfoodrecipe.com/butterscotch-tart-recipe/