Description
Butterscotch tart brings back memories of grandma’s kitchen, where sweet nostalgia fills the air with warmth and comfort. Your taste buds will dance with delight as classic British baking tradition meets pure homemade goodness.
Ingredients
Scale
Main Ingredients:
- 2 cups whole milk
- 4 large egg yolks
- 1 cup brown sugar
- 1 ½ cups all-purpose flour
Supporting Ingredients:
- ½ cup unsalted butter, softened
- ¼ cup unsalted butter
- ¼ cup granulated sugar
- ¼ cup water
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Seasoning:
(none)
Instructions
- Set oven to 350F and grab a mixing bowl for your tart crust.
- Combine 1 ½ cups flour, ½ cup softened butter, ¼ cup sugar, and ¼ teaspoon salt until your mixture looks crumbly.
- Gradually add ¼ cup water, working the mixture until a smooth dough forms.
- Roll your dough into a 9-inch tart pan, pressing evenly across bottom and sides.
- Bake the crust for 20 minutes at 350F until edges turn golden brown.
- Grab a medium saucepan to create your butterscotch filling.
- Whisk 1 cup brown sugar and ¼ cup cornstarch together until fully blended.
- Slowly pour 2 cups whole milk into the sugar mixture, stirring constantly.
- Cook the mixture over medium heat for 5-7 minutes, stirring until it thickens substantially.
- Separate 4 egg yolks in a separate bowl and slowly add hot mixture to temper them.
- Return egg mixture to saucepan and cook for 2 minutes at medium heat, stirring continuously.
- Remove from heat and quickly incorporate ¼ cup butter and 1 teaspoon vanilla extract.
- Pour warm filling into your prepared crust, spreading evenly.
- Refrigerate tart for 3-4 hours until filling completely sets and becomes firm.
Notes
- Chill the dough for 30 minutes before rolling to prevent shrinking and ensure a flaky crust.
- Use a kitchen thermometer when tempering egg yolks to prevent scrambling and maintain a smooth filling texture.
- Swap out traditional milk for dairy-free alternatives like almond or oat milk to make the tart suitable for lactose-intolerant guests.
- For a gluten-free version, replace wheat flour with a blend of almond and rice flour in both the crust and filling.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Tarts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 321 kcal
- Sugar: 38 g
- Sodium: 105 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 126 mg