Easy Butterscotch Tart Recipe for School Dinners

Easy Butterscotch Tart Recipe will instantly transport you back to the happiest part of the school dinner queue. Imagine a crisp, buttery pastry case filled with a sweet, creamy, and deeply comforting butterscotch filling, all topped with a blanket of dreamy whipped cream.

Butterscotch Tart is the ultimate nostalgic pudding that’s incredibly simple to make at home. No fancy techniques are required, just pure, unadulterated comfort in every bite.

WHY YOU WILL LOVE THIS BUTTERSCOTCH TART

You will absolutely adore this dessert for so many reasons.

• Firstly, it’s a powerful trip down memory lane, capturing that classic school dinner taste perfectly.
• Secondly, this Easy Butterscotch Tart Recipe is incredibly simple and uses basic ingredients you likely already have.
• Furthermore, it’s a guaranteed crowd-pleaser for both kids and adults, making it perfect for family dinners.
• Finally, you can make it ahead of time, which takes the stress out of serving dessert to guests.

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WHAT YOU WILL NEED

The Butterscotch Tart ingredient list is short and sweet, just like the tart itself.

For the Pastry Case:

• Shortcrust Pastry: You can use a 320g sheet of ready-rolled shortcrust pastry for ultimate ease. Of course, you can use your own homemade pastry if you prefer.
• A Pinch of Salt: To balance the sweetness.

For the Butterscotch Filling:

• Light Brown Sugar: This is essential for that classic, caramel-like butterscotch flavor. Do not use white sugar.
• Butter: Unsalted butter, for richness.
• Golden Syrup: This gives the filling its signature glossy sheen and chewy texture.
• Evaporated Milk: The secret ingredient! It creates a much richer, creamier set than regular milk and is authentic to the original.
• Vanilla Extract: For a warm, aromatic depth.

For the Topping:

• Whipped Cream: Lightly sweetened with a little icing sugar and vanilla.
• Chocolate Curls or Grated Chocolate: For that final, authentic finishing touch.

TOOLS YOU WILL WANT

You will need a 9-inch loose-bottomed tart tin, baking beans (or uncooked rice/pulses), a saucepan, a mixing bowl, and an electric whisk for the cream.

HOW TO MAKE THIS BUTTERSCOTCH TART

Follow these Butterscotch Tart simple steps for a perfect, wobble-free tart every time.

Blind Bake the Pastry Case

1. First, preheat your oven to 200°C/400°F/Gas 6.
2. Then, gently unroll your pastry and press it into your tart tin, trimming off any excess.
3. Prick the base all over with a fork, line it with baking parchment, and fill it with baking beans.
4. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 5-7 minutes until the base is dry and lightly golden. Set it aside to cool. Reduce the oven temperature to 160°C/320°F/Gas 3.

Create the Butterscotch Filling

1. In a medium saucepan, gently melt the butter, brown sugar, and golden syrup together over low heat.
2. Stir continuously until the sugar has completely dissolved and the mixture is smooth.
3. Carefully and slowly, pour in the evaporated milk and vanilla extract. The mixture will bubble up, so be cautious.
4. Increase the heat to medium and bring the mixture to a gentle simmer, stirring constantly for 3-4 minutes until it has thickened slightly. It should coat the back of a spoon.

Assemble and Set

1. Pour the warm butterscotch filling directly into the cooled pastry case.
2. Carefully place the tart back in the oven and bake for 20-25 minutes. The filling should be set with a very slight wobble in the center.
3. Remove the tart from the oven and let it cool completely on a wire rack. It will firm up significantly as it cools.

Add the Finishing Touch

1. Once the tart is completely cool, carefully remove it from the tin.
2. Whip the cream with a little icing sugar and vanilla until it forms soft peaks.
3. Spread the whipped cream evenly over the cooled butterscotch filling and decorate with chocolate curls.

TIPS AND TRICKS FOR PERFECT BUTTERSCOTCH TART

I want to share my best tips to make your Easy Butterscotch Tart Recipe flawless. To prevent a soggy bottom, ensure your pastry case is properly cooked and golden before adding the filling. Furthermore, do not rush the filling; letting it simmer for the full few minutes is crucial for it to set properly.

For the cleanest slices, chill the entire assembled tart for an hour before slicing and serving. If your filling seems to be splitting, remove it from the heat and whisk vigorously until it becomes smooth again.

VARIATIONS YOU WILL ACTUALLY TRY

This Butterscotch Tart recipe is wonderfully adaptable. For a Banoffee Twist, spread a layer of sliced bananas over the cooled pastry case before adding the butterscotch filling. For a Nutty Delight, sprinkle a handful of chopped toasted pecans or walnuts over the butterscotch layer before adding the cream. You can also make a Butterscotch Tart Recipe without baking the filling by using a different, fridge-set method, but this baked version is the most authentic.

MAKE-AHEAD, STORAGE & FREEZING

This Butterscotch Tart is fantastic for planning ahead. You can store it, without the cream topping, covered in the refrigerator for up to 3 days. Add the whipped cream just before serving. I do not recommend freezing the assembled tart as the filling can become watery upon thawing.

TROUBLESHOOTING: COMMON QUESTIONS

Let’s solve any potential issues. If my filling is too runny, it likely needed a longer simmering time to thicken. You can try re-setting it by chilling it thoroughly. If my pastry is soggy, it was probably under-baked during the blind-baking stage. Ensure it is crisp and golden before adding the liquid filling. How do I know when the filling is set? It should have a slight wobble in the center when you gently shake the tin; it will firm up perfectly as it cools.

SERVING SUGGESTIONS

This Butterscotch Tart is best served chilled. A classic wedge is all you need, but it’s also wonderful with a hot cup of tea or a scoop of vanilla ice cream on the side for an extra-indulgent treat.

NUTRITION NOTES

This Butterscotch Tart is a treat dessert in every sense of the word. For a slightly lighter version, you can use a reduced-fat evaporated milk, but the richness and texture will be slightly affected.

MY STORY: WHY I ADORE THIS BUTTERSCOTCH TART

This Easy Butterscotch Tart Recipe is my ultimate comfort food. It takes me right back to primary school, sitting in the hall with a red plastic tray, eagerly waiting for pudding. The dinner ladies were heroes, and this tart was the ultimate prize.

Recreating it at home fills my kitchen with the same sense of joy and anticipation. It’s the dessert I make when I need a little hug on a plate.

FINAL CHECKLIST BEFORE YOU BAKE

Before you start, do a quick scan:

• Pastry is thawed if frozen.
• Oven is preheated.
• Tart tin is greased.
• You have baking beans ready for blind baking.

BUTTERSCOTCH TART FAQs