During a rainy Saturday in March, I was helping my daughter prepare for her school’s spring fundraiser—a table full of homemade treats she promised her class. She wanted something a little different from the usual cupcakes and brownies.
That’s when I remembered a conversation I had with a retired British chef we met on our trip to the Lake District last year. He told us about the butterscotch tart that used to be served in English school lunches—sweet, silky, and baked in a shortcrust shell that held all the comfort of childhood.
So, we gave it a try. She mixed the cornflour while I kept an eye on the caramel, and we both watched in awe as the rich butterscotch filling came together on the stovetop, warm and golden like honey in the afternoon sun. The scent alone drew my sons into the kitchen one by one, asking what was cooking and if they could help “test it” later.
By the time we packed it up, it was hard not to slice into it right away. This tart became the star of the fundraiser. Even the school’s head custodian came up asking for the recipe—he said it reminded him of the one his gran used to make. Funny how food can do that, take people back in just one bite.
Short Description
Traditional Butterscotch Tart is a creamy, caramel-like dessert with a buttery shortcrust base and a rich, smooth filling. It’s simple, nostalgic, and perfect for gatherings or a cozy night in.
Key Ingredients
For the crust:
-
250g shortcrust pastry (homemade or pre-made)
For the filling:
- 150g caster sugar
- 100g unsalted butter
- 250ml whole milk
- 2 tbsp cornflour
- 1 egg, beaten
- 1 tsp vanilla extract
- 1 tsp lemon juice (optional)
Tools Needed
- 23cm tart tin
- Baking beans
- Mixing bowls
- Whisk
- Rolling pin
- Saucepan
- Sieve (optional for a smoother texture)
- Baking paper
Cooking Instructions
Step 1: Prepare the Crust
Preheat your oven to 180°C (fan). Lightly grease a 23cm tart tin. Roll out your shortcrust pastry on a floured surface and gently press it into the tin. Trim the edges and prick the base with a fork.
Line with baking paper and fill with baking beans. Blind bake for 10–12 minutes, then remove the beans and paper. Bake for an additional 5 minutes until golden and crisp. Set aside to cool completely.
Step 2: Make the Butterscotch Base
In a medium saucepan, melt the butter and caster sugar over medium heat. Stir constantly until the sugar dissolves and the mixture becomes glossy and smooth.
Step 3: Thicken the Filling
In a small bowl, mix cornflour with a splash of cold milk to make a smooth paste. Pour the remaining milk into the saucepan, then whisk in the cornflour paste. Continue stirring as the mixture thickens—this should take about 4–6 minutes.
Step 4: Add Flavor and Eggs
Once the mixture reaches a gentle boil and thickens to a custard-like consistency, reduce the heat. Remove the pan from heat and immediately whisk in the beaten egg, vanilla extract, and lemon juice (if using). Whisk until smooth and silky.
Step 5: Fill and Chill
Pour the filling into the cooled tart shell. Smooth the top with a spatula and let it cool at room temperature. Once cooled, refrigerate for 2–3 hours or until set.
Why You’ll Love This Recipe
– Rich butterscotch flavor with a creamy texture
– Classic comfort dessert that’s easy to make
– Great for special occasions or weeknight treats
– Kid-friendly and nostalgic for many adults
– Uses simple, pantry-friendly ingredients
– Make-ahead dessert perfect for gatherings
Mistakes to Avoid & Solutions
1. Undercooked pastry shell
Bake until fully golden. A pale crust can turn soggy after the filling is added. Use baking beans and prick the base to prevent puffing.
2. Grainy filling
This usually means the sugar didn’t fully dissolve. Stir continuously over medium heat until the butter and sugar melt completely before adding milk.
3. Lumpy custard
If you add the cornflour directly without making a paste first, it may clump. Always whisk it with cold milk separately.
4. Curdled texture
Add the egg off-heat and whisk fast. If the pan’s too hot, the egg will scramble instead of blending into the custard.
5. Filling not setting
If the tart doesn’t firm up in the fridge, it may not have thickened enough on the stovetop. Cook until visibly thick and creamy before removing from heat.
Serving and Pairing Suggestions
Serve chilled with a dollop of whipped cream
Pair with a hot cup of Earl Grey or coffee
Serve with fresh berries or sliced bananas
Drizzle with extra butterscotch sauce for a richer dessert
Ideal for potlucks, Sunday lunch, or afternoon tea
Cut into mini slices and serve on a dessert board
Storage and Reheating Tips
Refrigerate: Cover and store the tart in the fridge for up to 4 days.
Freezing: Wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge.
Reheating: Best served chilled, but you can warm a slice for 10–15 seconds in the microwave if you like a softer texture.
Prevent sogginess: Keep the tart wrapped in foil or a container with a paper towel inside to absorb moisture.
FAQs
1. Can I make the tart a day ahead?
Yes, this tart sets even better when made the night before. Just refrigerate it tightly covered.
2. Can I use skim milk instead of whole milk?
Whole milk gives the filling richness and body. Skim milk can work, but the texture may be thinner.
3. What if I don’t have cornflour?
You can use plain flour, but you may need to cook it a bit longer to get the right thickness.
4. Is it safe to add the egg without baking again?
Yes—just make sure the custard is hot enough and stir the egg in off-heat. The residual heat cooks it safely.
5. Can I use brown sugar for a deeper flavor?
Yes! Swap out caster sugar for light brown sugar for a richer, caramel-like taste.
Tips & Tricks
Chill your tart base for 10 minutes before blind baking to prevent shrinking
Use a non-stick tart pan with a removable base for easy release
Whisk constantly to prevent lumps during thickening
For an extra glossy finish, brush the cooled filling with a little warmed apricot jam
Strain the custard before pouring for the smoothest texture
Recipe Variations
1. Salted Butterscotch Tart
Add a pinch of sea salt into the filling right after adding the vanilla for a salted caramel flavor profile. Top with a sprinkle of flaky salt before serving.
2. Chocolate Swirl Butterscotch
Melt 50g dark chocolate and swirl into the filling before it sets for a marbled effect. Finish with chocolate curls on top.
3. Vegan Butterscotch Tart
Use vegan shortcrust pastry, plant-based butter, and oat milk. Skip the egg and use 1 more tbsp of cornflour to thicken.
4. Banana Butterscotch Tart
Layer banana slices over the pastry before pouring in the filling. Add a layer of whipped cream on top and a few banana chips for crunch.
5. Coconut Butterscotch Tart
Replace half the milk with canned coconut milk. Add toasted shredded coconut over the top once chilled for tropical flavor.
Traditional Butterscotch Tart
Ingredients
For the crust:
- 250 g shortcrust pastry homemade or pre-made
For the filling:
- 150 g caster sugar
- 100 g unsalted butter
- 250 ml whole milk
- 2 tbsp cornflour
- 1 egg beaten
- 1 tsp vanilla extract
- 1 tsp lemon juice optional
Instructions
- Preheat oven to 180°C (fan) and grease a 23cm tart tin. Roll out pastry, press into tin, trim edges, and prick base. Line with baking paper and fill with baking beans.
- Blind bake for 10–12 minutes, remove beans and paper, then bake 5 more minutes until golden. Let cool completely.
- Melt butter and sugar in a saucepan over medium heat, stirring until smooth and glossy.
- Mix cornflour with a splash of cold milk. Add remaining milk to the pan, then whisk in cornflour paste. Cook, stirring, until thickened (about 4–6 minutes).
- Once thick, remove from heat. Whisk in egg, vanilla, and lemon juice until smooth.
- Pour filling into tart shell, smooth the top, and cool. Chill in the fridge for 2–3 hours until set.
