Ever had a dessert that instantly transports you back to childhood? For me, it’s butterscotch tart. One spoonful and I’m right back at the school dinner table, where this creamy, buttery slice was the one treat everyone secretly hoped would be on the menu.
The best part? It’s just as good—if not better—when you make it at home. The crisp pastry shell holds the smoothest, silkiest butterscotch filling that sets beautifully in the fridge. It’s simple, comforting, and surprisingly easy to pull together. Whether you’re baking for a family Sunday roast, a special gathering, or just craving something sweet and nostalgic, this tart will not disappoint.
What Makes This Butterscotch Tart Work
A good tart is all about the basics. Nothing fancy, just quality ingredients used the right way.
- Plain flour – Used in both the pastry and the filling. It gives structure to the tart and helps the filling set to that creamy but sliceable texture.
- Unsalted butter – The star of the show. It makes the pastry rich and crumbly, and it melts into the filling for that luxurious, velvety finish.
- Light brown sugar – The heart of the butterscotch flavor. Sweet and caramelly, with that soft toffee note. Want something bolder? Swap for dark brown sugar for a deeper, almost molasses-like taste.
- Milk – Go for full-fat milk. It makes the filling smooth, creamy, and indulgent—exactly what you want from a dessert like this.
Tips, Swaps & Variations
One of the things I love most about this tart is how flexible it can be.
- Short on time? Use shop-bought pastry. Just keep in mind, it’s often thinner than homemade, so you might not fit all the filling.
- Salted twist: Sprinkle a little flaky sea salt over the top once set. Salted butterscotch tart? Yes, please.
- Want to dress it up? Add whipped cream, chocolate curls, or sliced bananas on top for an extra layer of indulgence.
- Sugar swap: Light brown sugar keeps the flavor sweet and mellow. Dark brown sugar gives a stronger, richer bite. Both work—choose your favorite.
How to Serve Butterscotch Tart
This tart is rich, so it’s perfect on its own, but if you’d like to take it up a notch, try serving it with:
- A scoop of vanilla ice cream (classic and always a hit).
- Lightly whipped cream or crème fraîche to cut through the sweetness.
- Fresh raspberries or strawberries for a fruity contrast.
- A hot cup of coffee or tea—it balances the richness beautifully.
Storing & Making Ahead
If you like make-ahead desserts, this one’s a winner.
- In the fridge: Keep covered and it’ll last up to 3 days. Honestly, the flavor deepens after the first night.
- In the freezer: Wrap well and freeze for up to 3 months. Thaw in the fridge before serving.
- Make-ahead tip: Bake the pastry and fill the tart the day before you need it. Let it chill overnight so the filling sets perfectly.
Why You’ll Love This Recipe
- It’s comforting and nostalgic.
- It looks impressive, but the steps are straightforward.
- It can be made ahead, so no last-minute stress.
- It’s adaptable—you can make it plain and simple or fancy it up with toppings.
Final Thoughts
This old-fashioned butterscotch tart is the kind of dessert that never goes out of style. It’s rich but not overwhelming, simple but impressive, and it carries a little touch of nostalgia with every bite.
If you’re looking for a dessert that feels homemade, heartwarming, and a bit indulgent, give this one a try. Make it the night before, let the fridge do its work, and enjoy that first creamy, buttery slice when it’s perfectly chilled.
Fair warning though—one slice never feels like enough.
Old-Fashioned Butterscotch Tart Recipe | Easy Dessert Idea
4
servings30
minutes40
minutes300
kcalIngredients
- Pastry
175 g plain flour
100 g unsalted butter (cold and cubed)
1 tbsp icing sugar
1 egg yolk
splash of cold water
- Filling
65 g plain flour
150 ml milk (full-fat milk)
250 g unsalted butter
250 g light brown soft sugar
Directions
- Pastry
- In a large bowl, combine the flour and icing sugar. Add the cold, cubed unsalted butter and rub it in with your fingertips until the mixture resembles breadcrumbs.
- Add the egg yolk and 1 tbsp of cold water. Mix by hand or with a spatula until the pastry dough comes together, kneading lightly if needed.
Alternative: Use a food processor and pulse quickly until the mixture starts to bind. - Grease and flour a 9″/23cm loose-bottomed tart tin. Roll the pastry on a lightly floured surface to a thickness of 1–2 coins.
- Press the pastry into the tin, trim the edges, and fill any gaps with leftover pastry. Refrigerate for 30 minutes.
- Preheat the oven to 200ºC / 180ºC fan. Cover the pastry with baking parchment, fill with baking beans or rice, and bake ‘blind’ for 15 minutes.
- Remove the parchment and beans, then bake for another 5 minutes or until the pastry is golden and cooked through. Allow to cool while preparing the filling.
- Filling
- In a small bowl, mix the plain flour with 75–100 ml of milk until smooth, with no lumps remaining.
- In a medium pan, heat the butter with the remaining milk until melted.
- Add the light brown soft sugar, stirring over low-medium heat until dissolved.
- Slowly pour in the flour-milk mixture, stirring constantly while heating until thickened. Take your time to ensure it sets properly.
Use a whisk or flat-bottomed spatula to prevent flour sticking or forming lumps. Sieve out any lumps if necessary. - Pour the filling into the cooled tart case. Refrigerate for 3–4 hours, or preferably overnight, until fully set.
- Carefully remove the tart from the tin and serve.
Notes
- Recommended tart tin: 9″/23cm loose-bottomed tin.
- This dessert will keep for 3+ days in the fridge.
- Can be frozen for 3+ months.
- Shop-bought pastry can be used; follow the same baking method. Pre-made shells may be thinner and hold less filling.
- Light brown soft sugar can be swapped for dark brown soft sugar for a richer molasses flavor.
