Butterscotch Tart
- Preparation and cooking time
- Total time
- Plus approx 3 hours cooling time (or overnight if you can!)
- Easy
- Serves 6
Ingredients
- - 250g butter
- - 500g light brown sugar
- - 190ml full fat milk
- - 2 heaped tbsp plain flour
- EITHER: a ready made pastry case OR a pack of ready to roll/pre-rolled shortcrust pastry (in this case you will need a flan dish - approx 21cm)
- - EITHER: a ready made pastry case OR a pack of ready to roll/pre-rolled shortcrust pastry (in this case you will need a flan dish - approx 21cm)
Method
- STEP 1If you are using ready to roll or pre-rolled pastry:
- STEP 2Line your pie dish and bake blind using greaseproof paper and baking beans.
- STEP 3Once the pastry is cooked set aside to cool.
- STEP 4For the filling:
- STEP 5In a saucepan, melt the butter. Add the milk and sugar and stir until all dissolved.
- STEP 6Whisk in the flour.
- STEP 7Keep stirring until it begins to thicken and then reduce the heat.
- STEP 8Cook on a low heat for 1 minute.
- STEP 9Pour the mixture into your pastry case and allow to cool and set. This takes a good while hence it would be at its best to make the night before and give it overnight to completely set.
- STEP 10Serve up with some freshly whipped cream or pouring cream, whichever you'd prefer!
- STEP 11Good old school classic!
