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Traditional Butterscotch Tart

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.
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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.