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!
Ingredients
- 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
Instructions
- 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
Tried this recipe?Let us know how it was!