Toffee cream tart

    17 min

    Just like you had at school. This toffee cream tart uses a shop bought pastry case saving you a little time. A tasty, easy dessert great for finishing a variety of meals.


    91 people made this

    Serves: 8 

    • 150ml milk
    • 70g margarine
    • 45g soft brown sugar
    • 30g plain flour
    • 3 dessertspoons golden syrup
    • 2 capfuls vanilla extract
    • 1 (20cm/8 in) pastry case
    • ice cream, to serve

    Prep:5min  ›  Cook:12min  ›  Ready in:17min 

    1. In a saucepan over a medium heat, warm the milk.
    2. In a separate saucepan melt the margarine and sugar together, stirring frequently. Add in the flour and mix well.
    3. Gradually add the hot milk into the butter mixture, whisking constantly to avoid lumps and bring to the boil. Stir constantly for 7 minutes until thickened and golden brown then add syrup and vanilla. Remove from the heat and pour into the pastry case. Allow to cool fully then slice and serve with a scoop of ice cream.

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    Reviews in English (4)


    Hi. I think the colour of the pie depends on the sugar you use. I used very dark brown sugar, but you can get light brown sugar, so it would make a lighter pie. In my original recipe I had stated to boil for 5-7 minutes until it tastes like toffee/butterscotch, and also to add more milk if necessary, but that was taken out with editing?? Hope this helps.  -  17 Apr 2017


    What did I do wrong? I was so looking forward to trying this recipe as the tart was my favourite at school. My first attempt was just wrong on so many levels - I used the 150ml milk as stated but the result did not darken at the boiling stage and after 10 mins of stirring and boiling I though maybe it was just lighter than the photo - there was nowhere near enough for my tart case and it was so thick and gloopy(like the glue I used to make with flour and water when I was little)I couldn't even spread it. Then I read the preevious comment regarding the amount of milk, so I tried again with 250ml milk - the texture seemed better, but it was still like blancmange/jelly texture and once again, it did not darken or go creamy at the boiling stage.....any suggestions why this would have happened? I would love to try this again, but don't want to waste any more ingredients. P.S. The 2 star rating is not a reflection on the recipe itself - I am sure it is lovely - but based on my own experience of it  -  16 Apr 2017


    150 ml of milk to not enough, comes out far too thick, ive upped it too 250ml for my second make and its a lot creamier and nicer 😀  -  02 Jun 2016