Sweet Beginnings – Why You’ll Fall in Love with This Butterscotch Tart

If you’re anything like me, you know that some desserts are more than just a sweet ending to a meal – they’re a cozy memory you can hold onto. This Traditional Butterscotch Tart is exactly that kind of recipe. It’s rich, buttery, and melts in your mouth with every bite. Perfect for Sunday dinners, birthday treats, or just because you need a little indulgence in your life!

Growing up, my grandma used to whip up a batch of butterscotch pudding from scratch, and that memory has stuck with me like glue. So, when I set out to make a proper British Butterscotch Tart, I knew it had to hit all the right notes: sweet but not cloying, buttery but not greasy, and with that lovely crisp pastry that makes you close your eyes in bliss.

Here’s everything you’ll need:

Ingredients:

Shortcrust pastry: 250g (or pre-made if you’re short on time — no judgment here!)
Caster sugar: 150g
Butter: 100g

Whole milk: 250ml
Cornflour: 2 tablespoons
Egg: 1, beaten

Lemon juice: 1 teaspoon (optional, but adds a little brightness)
Vanilla extract: 1 teaspoon

First Steps: Getting That Perfect Base

1. Preheat and Prep:
First things first — preheat your oven to 180°C (fan). Grease a 23cm tart tin with a little butter or non-stick spray. Then, roll out your shortcrust pastry on a lightly floured surface until it’s big enough to line your tin. Gently press it into all the corners and trim off any excess pastry hanging over the sides.

2. Blind Bake the Pastry:
Now, line the pastry with a sheet of baking paper and fill it with baking beans (or dried rice if you don’t have beans). Blind bake it for 10-12 minutes — this helps prevent any soggy bottoms. Then, take out the paper and beans and bake for another 5 minutes until it’s golden and crisp. Set it aside to cool completely.

There’s something super satisfying about seeing that perfectly baked tart shell come out of the oven, all golden and beautiful. And trust me, your kitchen is going to smell heavenly already — and we haven’t even gotten to the butterscotch yet!

Creating the Dreamy Butterscotch Filling

Alright, now for the main event — that luscious, dreamy butterscotch filling. This is where the magic really happens.

3. Melt the Butter and Sugar:
In a medium saucepan over medium heat, melt the butter and caster sugar together. Stir them until the sugar dissolves completely and the mixture turns glossy and smooth.

4. Mix the Cornflour Paste:
While the butter and sugar are doing their thing, grab a small bowl and mix the cornflour with a splash of cold milk to create a smooth, lump-free paste.

5. Add the Milk and Cornflour:
Pour the remaining milk into the saucepan with the melted butter and sugar. Then whisk in your cornflour paste. Keep whisking gently — it’ll thicken up beautifully in a few minutes.

6. Cook Until Thickened:
Once the mixture starts to bubble and thicken, lower the heat and let it cook for another 2-3 minutes, stirring constantly. You want it to be thick but still pourable — think rich pudding consistency.

7. Stir in the Good Stuff:
Take the saucepan off the heat and quickly stir in the beaten egg, vanilla extract, and lemon juice (if using). Whisk it well so it’s silky smooth.

Pro Tips for Success:

Don’t walk away while the filling is cooking! It can go from perfect to burnt pretty fast.
Cool the tart shell fully before pouring in the filling — if it’s warm, the filling could separate.

Strain the filling through a sieve if you want an extra-smooth texture (this is optional but worth it if you have the time).

8. Fill and Chill:
Pour the butterscotch filling into your cooled pastry shell. Use a spatula to smooth out the top. Let it cool at room temperature for about 30 minutes, then pop it into the fridge for 2-3 hours to fully set.

Once it’s chilled and firm, it’s ready to slice and serve! Honestly, cutting into that glossy, golden tart is one of the most satisfying moments — you’ll want to savor every little bite.

FAQ Section and Sweet Ending

FAQs About Traditional Butterscotch Tart

1. Can I use store-bought pastry for this tart?
Absolutely! If you’re short on time or just don’t feel like making pastry from scratch, a good-quality pre-made shortcrust will work just fine.

2. How do I store leftovers?
Cover the tart with plastic wrap and keep it in the fridge. It’ll stay fresh for up to 3 days — if it lasts that long!

3. Can I freeze butterscotch tart?
You can freeze the baked tart without the filling. Freezing a finished tart might cause the filling to separate a bit when thawed, so it’s best enjoyed fresh.

4. My filling is lumpy! What went wrong?
Lumps usually happen if the filling isn’t whisked constantly while cooking. No worries though — just push it through a sieve and it’ll still taste amazing.

5. Can I make this tart ahead of time?
Yes! In fact, it’s better when made a day ahead. That way, it has plenty of time to set properly in the fridge.

6. What can I use instead of lemon juice?
If you skip the lemon juice, no biggie. It just adds a tiny bit of brightness, but the tart will still be rich and delicious without it.

7. Can I add toppings?
Totally! A little whipped cream, a sprinkle of sea salt, or even some toasted nuts would be divine.

Conclusion: Time to Treat Yourself

There’s just something magical about a dessert that feels both fancy and homey at the same time — and this Traditional Butterscotch Tart is exactly that. It’s rich without being heavy, sweet without being overwhelming, and honestly, it’s the kind of treat you’ll find yourself craving again and again.

If you try this recipe, I’d love to hear how it turned out for you! Drop a comment below, share your pics, or let me know if you added your own twist. Happy baking — and even happier eating! 🍰

Traditional Butterscotch Tart Recipe: A Classic British Dessert You’ll Love

Author: Mouad Boulkhiout
Total Time: 3 hours 35 minutes

Print Recipe

Description

Indulge in the sweet, nostalgic flavors of this Traditional Butterscotch Tart. Featuring a crisp shortcrust pastry base and a luscious, buttery filling, this classic British dessert is perfect for family gatherings, tea parties, or simply treating yourself. Easy to make with pantry staples, this tart sets beautifully in the fridge and is sure to impress anyone who takes a bite. Follow our simple step-by-step guide and bring a little old-fashioned charm into your kitchen today!

Ingredients

Scale

250g shortcrust pastry (homemade or store-bought)

150g caster sugar
100g butter
250ml whole milk

2 tablespoons cornflour
1 egg, beaten
1 teaspoon lemon juice (optional)

1 teaspoon vanilla extract

Instructions

Preheat your oven to 180°C (fan). Grease a 23cm tart tin.
Roll out the shortcrust pastry and line the tin, trimming the edges. Line with baking paper, fill with baking beans, and blind bake for 10-12 minutes. Remove beans and paper, then bake for an additional 5 minutes until golden. Set aside to cool.

In a saucepan, melt the butter and caster sugar over medium heat until smooth.
In a small bowl, mix the cornflour with a little cold milk to make a paste.
Add the remaining milk to the saucepan, then whisk in the cornflour paste.

Stir constantly until the mixture thickens and comes to a boil. Reduce heat and cook for another 2-3 minutes.
Remove from heat and quickly whisk in the beaten egg, vanilla extract, and lemon juice (if using), until smooth.
Pour the butterscotch filling into the cooled pastry shell and smooth the top.

Allow to cool at room temperature, then refrigerate for 2-3 hours until set.
Slice and serve!

Notes

Pastry Shortcut: Store-bought pastry works great if you’re pressed for time.

Lump-Free Filling Tip: Stir constantly while cooking and strain through a sieve if needed.
Flavor Boost: A pinch of sea salt sprinkled on top before serving enhances the butterscotch flavor beautifully.
Make Ahead: Best made a day ahead to allow the filling to set perfectly.