Description
A nostalgic British classic that melts in your mouth!
Smooth, buttery, and rich with deep caramel flavors—this tart is perfect for sharing with loved ones over a cup of tea.
Ingredients:
1 pre-baked shortcrust pastry tart shell
½ cup (100g) unsalted butter
1 cup (200g) light brown sugar
2 cups (500ml) whole milk
4 tbsp cornstarch
4 tbsp cold water
1 tsp vanilla extract
Instructions:
In a saucepan, melt the butter over medium heat until smooth and golden. (2 minutes)
Stir in the brown sugar and cook until dissolved and bubbling. (3 minutes)
Slowly add the milk, whisking continuously to combine. (2 minutes)
In a small bowl, mix cornstarch with cold water to make a slurry, then stir into the pan. (1 minute)
Cook over medium heat, stirring constantly, until the mixture thickens into a glossy butterscotch filling. (6-7 minutes)
Remove from heat, stir in vanilla extract, and pour the mixture into the pre-baked pastry shell. (2 minutes)
Smooth the top with a spatula and allow to cool at room temperature. (30 minutes)
Transfer to the refrigerator and chill until fully set. (2 hours)
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes (plus chilling)
Kcal: 320 kcal | Servings: 8 slices
#BritishDessert #ButterscotchTart #ClassicBaking #SweetMemories
Step-by-Step Guide
Follow these detailed instructions for a perfect butterscotch tart. First, ensure your pre-baked shortcrust shell is completely cool. In a medium saucepan, melt the butter over medium heat until it foams and turns a light golden color, about 2 minutes. Add the light brown sugar and stir constantly for 3 minutes until the sugar is fully dissolved and the mixture is bubbling. This creates the foundational caramel flavor. Very gradually pour in the whole milk while whisking vigorously to prevent curdling. In a separate small bowl, create a smooth slurry by mixing the cornstarch with 4 tablespoons of cold water. Whisk this slurry into the warm milk mixture in the pan. Continue cooking over medium heat, stirring constantly with a wooden spoon or spatula, for 6-7 minutes. The filling is ready when it thickly coats the back of the spoon and large bubbles break the surface. Remove from heat, stir in the vanilla extract, and immediately pour into the pastry shell. Smooth the top and cool for 30 minutes before refrigerating for at least 2 hours to set completely.
Serving Suggestions
This classic tart is delightful on its own but can be elevated with simple accompaniments. Serve each slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a textural contrast, sprinkle with toasted pecans or flaky sea salt. A drizzle of extra butterscotch sauce or a dusting of powdered sugar makes for a beautiful presentation. It pairs perfectly with a strong cup of English breakfast tea or a glass of cold milk.
How-to Summary
To summarize: Melt butter, dissolve brown sugar, then slowly whisk in milk. Add a cornstarch slurry to thicken the mixture into a glossy filling. Flavor with vanilla, pour into a pre-baked shell, cool, and chill until set. The key is constant stirring during the cooking process to achieve the perfect smooth consistency.
Frequently Asked Questions
Can I use dark brown sugar instead of light?
Yes, dark brown sugar will give a deeper, more molasses-like flavor. The tart will be slightly darker in color and have a richer taste.
My filling is lumpy. What went wrong?
Lumps usually form if the cornstarch slurry wasn’t smooth or if the milk was added too quickly. Always whisk continuously when adding the milk and ensure your slurry is lump-free before adding it to the pan.
How long does the tart keep in the fridge?
Stored in an airtight container or well-covered, the tart will keep for up to 3 days. The pastry may soften slightly over time.
Can I make this without a pre-baked shell?
Absolutely. You can use your favorite shortcrust pastry recipe. Blind bake it at 375°F (190°C) for 15-20 minutes until light golden before adding the filling.
Why did my filling not set firmly?
This typically means it wasn’t cooked long enough after adding the cornstarch. Ensure you cook until the filling is very thick and bubbling. Chilling is also essential for a firm set.
Common Mistakes to Avoid
- Adding milk too quickly: This can cause the mixture to seize or curdle. Pour in a slow, steady stream while whisking.
- Undercooking the filling: The cornstarch needs to reach a full boil to activate its thickening power. Cook until visibly thick.
- Pouring hot filling into a warm shell: This can make the pastry soggy. Ensure both your shell and filling have cooled slightly (about 5 minutes) before combining.
- Not stirring constantly: Butterscotch can easily burn or stick to the bottom of the pan. Consistent stirring is non-negotiable.
Conclusion
This butterscotch tart is a testament to the power of simple ingredients creating extraordinary comfort. Its smooth, velvety texture and rich caramel flavor are sure to evoke sweet memories and create new ones. By following the step-by-step guide and avoiding common pitfalls, you can master this British classic. It’s a wonderfully shareable dessert that proves sometimes the most beloved treats are also the most straightforward to make. Enjoy the process and the delicious results.