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Bakealong - Butterscotch Tart

Old school classic!
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Course: Dessert
Keyword: butterscotch, butterscotch tart
Prep Time: 30 minutes
Cook Time: 30 minutes
Set in fridge: 3 hours
Total Time: 4 hours
Servings: 12 Slices
Author: Amy


  • 1 packet Ready to roll shortcrust pastry
  • 270 g Butter
  • 45 ml Milk
  • 270 g Brown sugar
  • 60 g Plain flour
  • 145 ml Milk


For the pastry:

  • Preheat your oven to 160° Fan. Take the shortcrust pastry out of the fridge 45 minutes before you need it and use immediately.
  • Unravel the shortcrust pastry out onto a lightly floured flat surface. Using a rolling pin, roll the pastry out to stretch it a little so it will fit over the tin.
  • Place your pastry over a 9 inch fluted tart tin and press the pastry into the base and sides of the tin, leaving some hanging over.
  • Place a sheet of baking paper on top of the pastry and fill it with ceramic baking balls or uncooked pasta or rice, to weigh it down.
  • Place into the oven for 15 minutes. Set out onto a cooling rack and remove the baking sheet and weights. Set back into the oven for another 10 minutes or until golden in colour.

Butterscotch filling

  • Place 60g sifted plain flour and 100ml milk into a jug and whisk until smooth. Set aside.
  • Melt 270g Butter with 45ml milk in a saucepan. Once the butter has melted, add in 270g brown sugar and mix on a medium heat until melted.
  • Slowly add in the flour and milk mixture and continue to mix on a medium heat until the sauce thickens.
  • Pour the sauce over the pastry case and allow it to settle on its own.
  • Place into the fridge for at least 3 hours to set.