Butterscotch Tart (Old School Version)

A community recipe by Sandie47

Not tested or verified by Nigella.com

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Introduction

I have searched high and low to get hold of this dessert. I finally found it and it took me right back to my school days! It is so simple to make, it's hard to believe that it can taste so delicious. Enjoy!

Ingredients

Serves: 6

Metric Cups

250 grams butter
500 grams brown sugar
⅛ litre milk
2 tablespoons flour
1 kilogram shortcrust pastry

9 ounces butter
18 ounces brown sugar
⅓ pint milk
2 tablespoons flour
2⅕ pounds shortcrust pastry

Method

Butterscotch Tart (Old School Version) is a community recipe submitted by Sandie47 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Using the half fat to flour method (half trex and half stork margarine) make the pastry. Leave to rest in the fridge for half and hour before you use it.

Line your pie dish (approx 21cm) and bake blind using greaseproof paper and beans. Once the pastry is cooked set aside.

To make the butterscotch filling, in a saucepan, melt the butter. Add the milk and the sugar, stirring until dissolved. Whisk in the flour.

As soon as the mixture thickens, reduce the heat. Cook on a very low heat for 1 minute.

Poor the mixture into your baked pastry case and allow to cool. Serve with custard or cream.

Using the half fat to flour method (half trex and half stork margarine) make the pastry. Leave to rest in the fridge for half and hour before you use it.

Line your pie dish (approx 21cm) and bake blind using greaseproof paper and beans. Once the pastry is cooked set aside.

To make the butterscotch filling, in a saucepan, melt the butter. Add the milk and the sugar, stirring until dissolved. Whisk in the flour.

As soon as the mixture thickens, reduce the heat. Cook on a very low heat for 1 minute.

Poor the mixture into your baked pastry case and allow to cool. Serve with custard or cream.

Additional Information

The pie is best eaten a day later, however if you are serving it in the evening, make it early in the morning and place in the fridge.

Tell us what you think

What 3 Others have said

To 160g of both butter & sugar 3oz of evaporated milk & 80g of flour gave me a thick cut'able tart, was lush, but I added butterscotch essence too.

Posted by Icecreamdogpark on 16th November 2016
In reply to Abmea - You could try using tinned evaporated milk instead of ordinary milk - it could thicken the mixture a little more.

Posted by Ritzy on 21st October 2014
My mum and I are trying to source the perfect butterscotch tart recipe for a friend... we made this one but it is really runny (so much so i left some on a slight tilt in the fridge and it has cascaded over the edge of the dish and continues to travel! We are going to try again with more flour to tabilise but does anyone have any suggestions?!

Posted by abmea on 18th May 2011