So today we’ve got one of those indulgent recipes. I clearly remember the days we had Butterscotch Tart for school dinner - the word would spread all the way down the lunch queue. Never had school kids been so excited to eat school dinners!
Note – This recipe has been updated from the archives – first published in June 2019. The recipe ingredients remains the same but I’ve updated the method and added new images and helpful content.
Butterscotch tart is a classic, nostalgic dessert. It comprises a shortcrust pastry topped with "butterscotch". The butterscotch is a very sweet filling made with milk, brown sugar, butter and flour and tastes a bit like caramel, although the texture is a little different. In my opinion, butterscotch tart isn't complete without chocolate 100s and 1000s.
My silky butterscotch tart melts in your mouth. Serve it as it is, spoon over whipped cream or add a scoop of eggless vanilla ice cream.
I keep the recipe easy by using a store-bought pastry case which is a perfect substitute to homemade.
If you’ve ever tried to recreate this dessert at home, you’ll know it can seem a little delicate to get just right—but don’t worry, with this recipe, you’ll get a perfectly silky filling that sets beautifully. The method I use ensures the butterscotch thickens just enough on the stove and firms up in the fridge so you can slice it cleanly. No more runny middles or guessing when it’s done—just follow the steps and give it the proper chill time, and it’ll turn out exactly as you remember it from school.
I’ve also included a few tricks in the method that take care of common hiccups. For example, whisking the flour in steadily helps prevent lumps or graininess, and letting the filling cool slightly before pouring it into the tart case keeps the pastry crisp. Even though I use ready-made pastry for ease (always!), a quick blind bake ensures a base that holds up perfectly under the rich filling.
INGREDIENTS You'll Need
I use a shop-bought sweet shortcrust pastry case for ease.
The butterscotch filling is a surprisingly simple list, but each ingredient matters.
The soft light brown sugar gives it a mellow molasses-like edge that makes it distinctly "butterscotch" rather than just caramel. I've tried it with dark brown sugar and I find the filling becomes a bit bitter and tastes like treacle - not the effect we're going for.
The unsalted butter brings richness, while the whole milk and plain flour thickens the mixture just enough to slice once set.
You might be surprised that there’s no cream or eggs involved—just pure, simple school-dinner magic.
Top with chocolate sprinkles to make it authentic school dinner style.
Tips On How To Make It
To make the butterscotch filling – melt butter in a pan along with half the milk. Add in the sugar until it has fully dissolved then add in the milk flour paste to thicken. Cook until thickened, and allow to cool. Pour into the pastry case. Allow to cool, then refrigerate.
If your flour paste clumps in the butterscotch mixture, pass through a metal sieve whilst still hot. If only small clumps are left behind, the mixture should still thicken nicely, just cook it a little longer.
I cook the mixture until it reaches a runny pancake batter consistency whilst hot. As it cools, you will see it thicken further in the pan. Cook it too much and it won't spread well in the pastry case.
Don’t rush the fridge time. Let it set for a good few hours, ideally overnight. The filling should wobble gently but hold its shape. If it’s too soft to slice cleanly, it probably needed a bit more cooking or chilling.
I suggest you call over your old school friends and serve them this butterscotch tart. I can guarantee that your guests will thank you once they re-live their school days. Although, be prepared for some serious reminiscing - I bet they’ll still remember that embarrassing thing that you did in the playground …
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Butterscotch Tart School Dinner Style
Equipment
- pan
Ingredients
- 1 sweet shortcrust pastry case 8 inch
- 170 gram unsalted butter
- 170 gram soft light brown sugar
- 100 millilitres whole milk
- 35 gram plain flour
- 1 tablespoon milk chocolate sprinkles
Instructions
- In a saucepan add butter and 50 mls milk and allow the butter to melt.
- Add in the sugar and gently whisk until the sugar has completely melted.
- Allow to come to a gentle boil.
- Prepare a paste by whisking the remaining 50 mls milk and the flour in a small bowl.
- Add the paste little by little to the hot sugar mixture whilst constantly whisking to prevent lumps.
- Keep on the heat and whisk the butterscotch mixture on medium heat.
- Cook for a further 3-4 minutes or until the mixture reaches a pancake batter consistency.
- Remove from the heat and let the mixture cool in the pan until it thickens a bit more.
- Pour the butterscotch into the pastry case, sprinkle over the chocolate sprinkles then let it cool to room temperature.
- Place in the fridge to set for 5 hours or ideally overnight.
- Cut into slices when ready to serve. You may want to clean the knife between slices to get a clean finish.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Danielle says
Ah, this tart is just impeccable. I would so much love to have a piece or two in front of me right now. Definitely the recipe to make for a holiday.
jcookingodyssey says
Thanks Danielle, let us know if you try this recipe.
Valerie says
That sure does sound tasty, it would go perfectly with some fresh, hot coffee. I like that scale, I have a flat one and things always fall off of it, the bowl would be so handy!
jcookingodyssey says
Thanks Valerie, I have a flat scale and facing the same problem that is why this time we chose with a bowl 🙂
Ramona says
This looks so good! I am drooling over here and I would like a slice so badly with my cup of coffee.
I definitely save this to make as soon as possible. Yumm.
jcookingodyssey says
Thanks Ramona. Let us know your experience.
Monica says
I absolutely love butterscotch as a flavor but have never made my own for a tart like this! It sounds and looks incredible - perfect for an elegant, special dessert!
jcookingodyssey says
Thanks Monica, give it a try 🙂
Sophie says
I love butterscotch’s and tarts. And your recipe has both. On my list for next dessert endeavor
jcookingodyssey says
Excellent! Let us know your feedback.
Neha says
Wow! I love butterscotch flavor so much and I never tried making a butterscotch tart at home, extremely eager to try this one out!
jcookingodyssey says
Hope you enjoy making it.
Kathryn G says
Butterscotch is such a great dessert flavor that sometimes gets overlooked. Thanks for sharing and reminding us how great a butterscotch dessert can be!!
jcookingodyssey says
You are so right Kathryn! Butterscotch deserves more love 🙂
Unknown says
I've never had a dessert like this but it looks so delicious! I love the addition of the chocolate sprinkles!
jcookingodyssey says
Thanks a lot 🙂 yes we love it too.
Sharon says
I don't see butterscotch desserts often enough, so when I ran acorss this one I knew it would be one I would love.
jcookingodyssey says
Hope you try this one 🙂
Eva says
I never had butterscotch tart but I am a huge pie and tart lover so I think I'd love it. Beautiful cake plate!!
jcookingodyssey says
Thank you 🙂
Unknown says
Loving that silky tart filling.. Looks so creamy with the best crisp tart on the outside
jcookingodyssey says
Thank you!
anna says
Butterscotch tart is my partner's favourite treat in the whole world! Your version of it looks very delicious, and I so wish I've had at least couple of slices of it in front of me right now!
jcookingodyssey says
Hahahaha I wish too 🙂 But hey this recipe is foolproof and I hope you give it a go 🙂
carrie says
Now that is my kind of tart! It looks so delicious and I love that it's so quick to make! Can't wait to try it!
jcookingodyssey says
Hope you enjoy making this 🙂
Jacqueline Debono says
OMG! I also remember butterscotch tart from school lunches! I absolutely have to make this recipe!Pinning for later!
jcookingodyssey says
Please do and let us know how you like it 🙂
sugarlovespices says
I've never had butterscotch tart but it looks and sounds delicious! A scale is my best friend in the kitchen! 🙂
jcookingodyssey says
Yes, scale is our best friend in the kitchen too!