Using a table knife, work the liquid into the flour to bring the pastry together. Make a well in the centre of the flour mixture and pour in the egg mix. Mix the egg with the lemon juice and a tablespoon of water. Alternatively, do this in a food processor or a mixer and then transfer to a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Allow to set at room temperature (or in the fridge on a warm day).To make the pastry, mix the flour and icing sugar together in a bowl. Remove from the heat, stir through the salt, vanilla and butterscotch essence then pour into your pastry case.(You are looking for a wallpaper paste like consistency.) Bring to the boil, stirring constantly, and cook until it thickens.A little at a time, add the milk/flour mixture, stirring well with a wooden spoon.Melt the butter and caster sugar in a large saucepan set over a low/medium heat.Whisk the milk and flour together in a jug until smooth.Remove the baking paper and beans, brush all over with beaten egg and bake for a further 10-12 mins until golden.Line the pastry with scrunched up baking paper and fill with baking beans.Place in the freezer and preheat your oven to 180☌/Fan 170☌/356☏. Roll your rolling pin over the top to cut off excess pastry then prick the base all over with a fork.Roll the pastry out to 2mm thick on a floured work surface then carefully lift over the tart tin.Wrap in cling film (saran wrap in the US), flatten into a disc and chill for 30 mins.Gradually add the water and bring together to form a ball with your hands.Either using a pastry blender or rubbing between your forefingers and thumbs, mix the flour, salt and butter in a large bowl until fine crumbs form.Mix the flour (160g | 1 + 1/3 Cups) and salt (1/4 tsp) together in a large mixing bowl then add the cold cubed butter (85g | 1/3 Cup + 1 tbsp). 175g (3/4 Cup + 1/8 Cup) Golden Caster Sugar.100ml (1/3 Cup + 1 tbsp) Whole/Full Fat Milk.85g (1/3 Cup + 1 tbsp) Unsalted Butter, cold & cubed.160g (1 + 1/3 Cups) Plain/All Purpose Flour.Here is what you will need to make a 20cm/8″ tart. If you would like a copy of the original recipe, please email me at Ingredients and equipment Please note, this recipe has been updated to improve both the flavour and texture. (For a printer friendly version, see the recipe card at the end of this post) It needs to be the consistency of wallpaper paste to set properly.īutterscotch Tart – Step by Step Picture Recipe Be patient with the butterscotch filling.Do not leave out the butterscotch essence! It’s the key ingredient to making it taste exactly as it did in school.Don’t have time to make your own shortcrust pastry case? Buy a ready made one and fill as per the recipe.Flattening your pastry into a disc before refrigerating will chill it faster.Remember, you can always add more but you can’t take it out! Add the water gradually to your pastry.Don’t have a pastry blender? Make sure you have cold hands, cold butter and cold water instead.They’re cheap and make pastry quicker, easier and better!

Use a pastry blender to make your pastry.

Now we’re into the good stuff!! Here’s some super helpful tips (born from me making the mistakes so you don’t have to!) that I think will really help you out. Butterscotch tart tips and troubleshooting

Gypsy tart with condensed milk