Name: Granny Jean's Old School Butterscotch Tart
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
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

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!

Delicious homemade butterscotch tart on a rustic plate with a potted plant in the background — Pin
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Granny Jean’s Old School Butterscotch Tart

Recipe by Stay at Home Mum

0.0 from 0 votes

A 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.

Course: DessertsCuisine: AustralianDifficulty: Easy

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Calories

320

kcal

Total time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

1 shortcrust pastry shell
190 grams 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.

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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