Butterscotch Tart

Butterscotch Tart is a childhood memory. As a dessert after Sunday lunch, this was the best part of the meal. The sweet smooth texture of the butterscotch and the slight crunch of the base was a dream. If I had my way it would be compulsary for every meal. I still do 40 years later!!! Serve as a dessert/pudding or a snack.

Butterscotch Tart

A traditional butterscotch tart for dessert or just because you want to.

4.59 from 56 votes

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Course: Dessert

Cuisine: British

Keyword: Dairy, Dessert, Eggs, Pastry, Pies/Tarts

Cook Time: 40 minutes minutes

Total Time: 40 minutes minutes

Servings: 6 people

Calories: 301kcal

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Ingredients

 

MetricImperial

• ▢ 1 pastry crust 8inch/20cm
• ▢ 1 cup light brown sugar
• ▢ 5 tbsp cornstarch cornflour
• ▢ 3/4 cup milk
• ▢ 2 tbsp butter
• ▢ 1/4 tsp vanilla extract
• ▢ 2 large eggs separated
• ▢ 1/2 cup sugar
• ▢ 1/2 tsp cream of tartar

Instructions

• Line an 8-inch (20 cm) tart or pie pan with the pastry crust.
  1 pastry crust
• Line the pastry with wax paper and fill the crust with dried beans or rice.
• Bake in a preheated 400F (200C) oven for 10 minutes.
• Remove the paper and beans and bake an additional 5 to 10 minutes, until the crust is light golden brown.
• Remove the crust from the oven and set aside.
• Meanwhile, combine the brown sugar and cornstarch in a mixing bowl.
  1 cup light brown sugar, 5 tbsp cornstarch
• Bring the milk to a boil in a saucepan and pour over the brown sugar mixture, stirring to dissolve the sugar.
  3/4 cup milk
• Return the mixture to the saucepan and bring to a boil over moderate heat, stirring constantly, and continue to stir while the mixture boils gently for 3 minutes.
• Remove from the heat and stir in the butter, vanilla, and egg yolks.
  2 tbsp butter, 1/4 tsp vanilla extract, 2 large eggs
• Stir over low heat for an additional 2 minutes, and pour the mixture into the pie shell.
• Beat the egg whites until stiff but not dry, adding the sugar and cream of tartar a little at a time as you beat.
  1/2 cup sugar, 1/2 tsp cream of tartar
• Mound the egg whites on top of the butterscotch filling and bake in a preheated 300F (150C) oven until the meringue is lightly browned, about 30 minutes.
• Serve warm, chilled, or at room temperature.

Nutrition

Calories: 301kcal | Carbohydrates: 66g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 12mg | Potassium: 85mg | Sugar: 61g