Old School Butterscotch Tart is a nostalgic dessert that brings back memories of school dinners and classic comfort food. With its rich, buttery filling and crisp pastry crust, this tart is a decadent treat that never goes out of style.
Whether you’re making it for family gatherings, a dinner party, or just to relive the good old days, this dessert is sure to please. Serve it with a dollop of whipped cream or enjoy it as is—it’s a slice of pure indulgence!
Kitchen Equipment Needed
- Mixing bowl
- Saucepan
- Whisk
- Rolling pin
- 9-inch tart tin
- Baking beans or pie weights
- Baking parchment paper
- Measuring cups and spoons
Ingredients
For the Pastry:
- 1 1/2 cups (190g) all-purpose flour
- 1/2 cup (115g) unsalted butter, chilled and cubed
- 2 tbsp granulated sugar
- 2–3 tbsp cold water
For the Butterscotch Filling:
- 1/2 cup (115g) unsalted butter
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (60ml) heavy cream
- 2 tbsp all-purpose flour
- 1 1/4 cups (300ml) whole milk
- 1/2 tsp vanilla extract
Directions
- Make the Pastry: In a mixing bowl, combine the flour and sugar. Rub in the butter with your fingertips until the mixture resembles breadcrumbs. Add cold water, one tablespoon at a time, and mix until a dough forms. Wrap the dough in plastic wrap and chill for 30 minutes.
- Blind Bake the Pastry: Preheat your oven to 375°F (190°C). Roll out the pastry on a lightly floured surface and line a 9-inch tart tin. Trim the edges and prick the base with a fork. Line with parchment paper and fill with baking beans or pie weights. Bake for 15 minutes, remove the weights, and bake for another 10 minutes until golden. Let cool.
- Make the Butterscotch Filling: In a saucepan, melt the butter over medium heat. Stir in the brown sugar and cook for 2–3 minutes until smooth and bubbling. Whisk in the flour and cook for 1 minute. Gradually add the milk, whisking constantly to avoid lumps. Cook until the mixture thickens, about 5 minutes. Remove from heat and stir in the heavy cream and vanilla extract.
- Assemble the Tart: Pour the butterscotch filling into the cooled tart shell and smooth the top with a spatula. Allow the tart to set at room temperature for 1–2 hours or refrigerate for 30 minutes.
- Serve: Slice and serve as is or with a dollop of whipped cream for extra indulgence.
Prep Time
30 minutes
Cook Time
25 minutes
Total Time
55 minutes
Nutrition (Per Serving, Approx.)
- Calories: 320
- Protein: 4g
- Fat: 18g
- Carbohydrates: 36g
- Fiber: 1g
- Sugar: 18g
Expert Tips
- Crumbly Pastry: Chill all your ingredients and avoid overworking the dough for the flakiest crust.
- Smooth Filling: Whisk constantly while cooking the filling to avoid lumps and ensure a silky texture.
- Make Ahead: Prepare the pastry and filling a day in advance. Assemble the tart just before serving.
FAQs
Can I use store-bought pastry?
Yes, pre-made shortcrust pastry is a time-saving option that works perfectly for this recipe.
How should I store leftovers?
Store the tart in an airtight container in the refrigerator for up to 3 days.
Can I freeze the tart?
It’s best to freeze the baked pastry shell separately and make the filling fresh, as the texture of the butterscotch may change when frozen.
Storing & Reheating
- Storing: Keep the tart in the fridge for up to 3 days.
- Reheating: Serve cold or allow it to come to room temperature for a softer texture.
Substitutions & Variations
- Dairy-Free Option: Use plant-based butter, milk, and cream for a dairy-free version.
- Extra Flavor: Add a pinch of sea salt to the filling for a salted butterscotch twist.
- Alternative Sweetener: Substitute brown sugar with coconut sugar for a slightly different flavor profile.
Old School Butterscotch Tart
Old School Butterscotch Tart is a nostalgic dessert that brings back memories of school dinners and classic comfort food. With its rich, buttery filling and crisp pastry crust, this tart is a decadent treat that never goes out of style. Whether you’re making it for family gatherings, a dinner party, or just to relive the good old days, this dessert is sure to please.
Equipment
- - Mixing bowl
- - Saucepan
- Whisk
- - Rolling pin
- - 9-inch tart tin
- - Baking beans or pie weights
- - Baking parchment paper
- Measuring cups and spoons
Ingredients
- #### For the Pastry:
- - 1 1/2 cups 190g all-purpose flour
- - 1/2 cup 115g unsalted butter, chilled and cubed
- - 2 tbsp granulated sugar
- - 2–3 tbsp cold water
- #### For the Butterscotch Filling:
- - 1/2 cup 115g unsalted butter
- - 1/2 cup 100g brown sugar, packed
- - 1/4 cup 60ml heavy cream
- - 2 tbsp all-purpose flour
- - 1 1/4 cups 300ml whole milk
- - 1/2 tsp vanilla extract
Instructions
- **Make the Pastry:** In a mixing bowl, combine the flour and sugar. Rub in the butter with your fingertips until the mixture resembles breadcrumbs. Add cold water, one tablespoon at a time, and mix until a dough forms. Wrap the dough in plastic wrap and chill for 30 minutes.
- **Blind Bake the Pastry:** Preheat your oven to 375°F (190°C). Roll out the pastry on a lightly floured surface and line a 9-inch tart tin. Trim the edges and prick the base with a fork. Line with parchment paper and fill with baking beans or pie weights. Bake for 15 minutes, remove the weights, and bake for another 10 minutes until golden. Let cool.
- **Make the Butterscotch Filling:** In a saucepan, melt the butter over medium heat. Stir in the brown sugar and cook for 2–3 minutes until smooth and bubbling. Whisk in the flour and cook for 1 minute. Gradually add the milk, whisking constantly to avoid lumps. Cook until the mixture thickens, about 5 minutes. Remove from heat and stir in the heavy cream and vanilla extract.
- **Assemble the Tart:** Pour the butterscotch filling into the cooled tart shell and smooth the top with a spatula. Allow the tart to set at room temperature for 1–2 hours or refrigerate for 30 minutes.
- **Serve:** Slice and serve as is or with a dollop of whipped cream for extra indulgence.
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