• Rachel Patterson

Butterscotch Tart

This is a blast from the days of my school dinners...it was one of my favourites.


Butterscotch Tart




35g (1.2 oz) plain flour

175g (6 oz) butter

1 teaspoon vanilla extract

100ml (3 1/2 fl oz) milk

175g (6 oz) light brown sugar

1 pastry case


Cube the butter and pop it in a pan with the sugar and milk. Heat over a medium to low heat until the butter has melted.


Add the vanilla extract.


Slowly add in the flour, whisking as you do.


Heat for about five minutes, whisking constantly until the mixture has thickened.


Pour into a pastry case and put in the fridge to set. It will only take about an hour.

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© 2020 Rachel Patterson