Old School Butterscotch Tart – Nostalgia all the way!

Butterscotch Tart

The one good thing about school dinners all those years ago was the Butterscotch tarts. I simply couldn't get enough of them! So much so I was known to have more than one on some days! (grin)
Anyway, fast forward to the present day and I realised that since leaving school, I've not had one – nada, nothing – for over 25 years!!!
Well that changed this past weekend and I am soo glad I tried to make one! I was going to make some chocolate tarts but ended up making mini chocolate tarts, mini butterscotch tarts, as well as the main event!! Heaven…
So, a few things I learned…
1. In this recipe I used flour and milk as a thickening agent. Next time I might use cream and see how that turns out. It's all trial and error!
2. I wouldn't use cornflour as I think that might make the mix too thick.If you use flour, the mix might become a little lumpy – but don't worry, just use a sieve when pouring the mix into the pastry case. Easy – no lumps and one lovely tart!I
3. I might try soft dark brown sugar next time to get a more caramel-y taste. This was nice but maybe my taste buds are a bit more mature now I'm older! (wink!)
Above all though, I hope you like this recipe – please let me know with a quick review or rating!
Thanks so much!
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Cooling time 6 hours
Course Dessert
Servings 8


  • 175 g unsalted butter
  • 30 ml milk
  • 175 g soft light brown sugar
  • 1 large sweet pastry case

To thicken the caramel

  • 4 tbsp plain flour
  • 80 ml milk


  • Melt the butter and 30 ml milk in a pan
  • Once the butter has melted, add the brown sugar, stirring constantly until it is totally dissolved
  • Meanwhile, mix the flour and remaining cold milk in a separate bowl until it forms a smooth paste
  • Add the flour paste in stages to the sugar/butter mix using a whisk – each time you add some paste ensure the mixture is smooth before adding more
  • Once all the paste has been added, keep whisking for a further 5 minutes – the sauce will thicken but this will also give the flour time to cook out.
  • Once thickened sufficiently remove from the heat
  • At this stage, you may find that the sauce is still a little lumpy. If that is the case use a sieve in the next instruction
  • Pour the sauce into the pastry case (through a sieve if needed) and then place tart in the fridge for 5 – 6 hours or overnight
Keyword Butterscotch, nostalgic, school dinners
Tried this recipe?Let us know how it was!

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