How to Make Old Fashioned Butterscotch Tart

If you’ve never tried butterscotch tart, you’re missing a treat.  The first bite brings the rich taste of sweet butterscotch, combined with the delightful crumbly texture of the pastry.  This is an old post-war recipe left to me by my British grandmother – you can’t buy this from your typical bakers.

You will need:

6 ounces shortcrust pastry

7 ounces dark brown sugar

1 can of evaporated milk

Swiss roll tin (approx 11 inches by eight inches)

Steps:

First, pre-heat your oven to 400 degrees.  Use the shortcrust pastry to line your Swiss roll tin.  Bake uncovered for 10 minutes at 400 degrees (gas mark six).  Remove from the oven and allow to cool.

Meanwhile, pour the milk into a bowl or measuring jug.  Whisk it until it is thick and creamy, then add all of the sugar.

Pour this mixture into the pastry case and bake it at 350 degrees (gas mark four), for 25 minutes.  Be warned that the filling will rise about an inch above the level of the pastry case during cooking, but when it is cold it will subside.

Serving Suggestion

Serve cold from the fridge; it serves six to eight people.  Another serving suggestion is to serve with fresh whipped cream or ice-cream for a delicious and decadent desert.