Granny Jean’s Old School Butterscotch Tart is one of those old school recipes that just endures through fad and fashion!
You can make your own shortcrust pastry but this is such an easy cheat that if I am desperate to throw something tother at short notice premade pastry always suffices!
I love topping this tart with crumbled gingerbread; it really complements the butterscotch and adds a great textural crunch!
Granny Jean’s Old School Butterscotch Tart
3
servings15
minutes18
minutes320
kcal33
minutesA timeless throwback dessert—this easy butterscotch tart blends buttery sweetness with a creamy finish in just 33 minutes. Chill in a shortcrust shell and optionally top with crumbled gingerbread for nostalgic flair.
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Ingredients
1 shortcrust pastry shell
190 gram unsalted butter
30 ml Milk
1 pinch salt
1 cup raw or brown sugar
2 tbsp Cornflour
100 ml Cream
Directions
- Place butter in a saucepan over low heat until melted
- Add sugar and stir until dissolved
- Add salt, cornflour and cream and stir until it starts to thicken
- Remove from heat and allow to cool for a few minutes
- Pour into tart case and place in the fridge for a few hours to chill
- You can leave the tart plain or decorate with crumbled gingerbread cookies or your favourite bickie.
Very tasty, thankyou!