Butterscotch Tart Old School Version

A community recipe by Jakekordecki

Not tested or verified by Nigella.com

Introduction

Yummy, sweet, sticky goodness! This is the classic recipe for Butterscotch tart. I have tried it myself and it tastes 100% like what I would eat in Primary, Junior and Secondary School for dessert. It is very quick and easy to make. You will be amazed!

Ingredients

Serves: 16

Metric Cups

For the Tart Crust (Shortcrust Pastry)

459 grams plain flour
120 grams margarine
120 grams lard
50 millilitres water

For the Filling

230 grams margarine
230 grams plain flour
230 grams granulated sugar
10 grams vanilla essence
10 grams butterscotch essence
150 millilitres semi skimmed milk

For the Tart Crust (Shortcrust Pastry)

16⅕ ounces all-purpose flour
4¼ ounces margarine
4¼ ounces lard
2 fluid ounces water

For the Filling

8⅛ ounces margarine
8⅛ ounces all-purpose flour
8⅛ ounces granulated sugar
⅓ ounce vanilla essence
⅓ ounce butterscotch essence
5 fluid ounces reduced fat milk

Method

Butterscotch Tart Old School Version is a community recipe submitted by Jakekordecki and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

For The Pie Crust:

Get a Mixing Bowl out.

Chop up the Lard and Margarine into cubes to make it easier to rub in.

Add all of the Plain Flour (459g) to the Mixing Bowl.

Then add in the Lard and Margarine and begin to rub in (Like any Shortcrust Pastry).

Keep rubbing the Marg, Lard and Flour together until the mixture resembles Breadcrumbs.

Then add in the water, but not all of it! Use a bit at a time so that you use just enough to create a dough. YOU DO NOT WANT TO FLOOD IT!

Mix it around untill you have a dough ball.

Then if you wish you can leave the dough for 10 minutes.

Next once the dough has set you can roll it out and put it into a baking tray (Grease the tray lightly).

Prick the dough with a fork on the base (about 6 times evenly spread).

Then you can begin to bake blind. (using beans or whatever you like above grease proof or oven safe parchment paper!).

Bake in a pre-heated oven at 180/200°C - Cook Pastry for 15 minutes.

Then remove the beans and pastry and cook for an extra 5 minutes. The Pastry should be Golden Brown.

Once the Pastry is cooked let it cool before adding in the filling.

For the Filling!

Melt Margarine and Sugar in pan.

Add Flour and cook through.

Put all of the mixture into a clean Mixing Bowl and mix in both Vanilla and Butterscotch Essence as well as Milk.

Mix until thick and creamy and then spread over cooled pastry.

Chill in fridge for 1 hour.

Serving Suggestion!

Serve Chilled!

Serve with whipped Cream.

Chocolate Sauce

Chocolate Flake Pieces.

For The Pie Crust:

Get a Mixing Bowl out.

Chop up the Lard and Margarine into cubes to make it easier to rub in.

Add all of the all-purpose flour (459g) to the Mixing Bowl.

Then add in the Lard and Margarine and begin to rub in (Like any Shortcrust Pastry).

Keep rubbing the Marg, Lard and Flour together until the mixture resembles Breadcrumbs.

Then add in the water, but not all of it! Use a bit at a time so that you use just enough to create a dough. YOU DO NOT WANT TO FLOOD IT!

Mix it around untill you have a dough ball.

Then if you wish you can leave the dough for 10 minutes.

Next once the dough has set you can roll it out and put it into a baking tray (Grease the tray lightly).

Prick the dough with a fork on the base (about 6 times evenly spread).

Then you can begin to bake blind. (using beans or whatever you like above grease proof or oven safe parchment paper!).

Bake in a pre-heated oven at 180/200°C - Cook Pastry for 15 minutes.

Then remove the beans and pastry and cook for an extra 5 minutes. The Pastry should be Golden Brown.

Once the Pastry is cooked let it cool before adding in the filling.

For the Filling!

Melt Margarine and Sugar in pan.

Add Flour and cook through.

Put all of the mixture into a clean Mixing Bowl and mix in both Vanilla and Butterscotch Essence as well as Milk.

Mix until thick and creamy and then spread over cooled pastry.

Chill in fridge for 1 hour.

Serving Suggestion!

Serve Chilled!

Serve with whipped Cream.

Chocolate Sauce

Chocolate Flake Pieces.

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Introduction

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For the Tart Crust (Shortcrust Pastry)

For the Filling

For the Tart Crust (Shortcrust Pastry)

For the Filling

Method

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