About this recipe:Who can forget school dinners? Cold mashed potato and nasty, fish-flavoured stuff (was it even fish?). The only thing that made it worthwhile was the puddings. Sponge cake with pink icing, chocolate custard or, my favourite, Butterscotch Tart. For years I hunted high and low to find the recipe for Butterscotch Tart. I tried recipe after recipe to no avail. Until one day I perfected it! And because I'm a nice person I will share it with you. And you will love me. Forever.
For the pastry: Sift 300g plain flour with a pinch salt and 150g caster sugar.
Add beaten egg and butter and mix to a dough. You may need to add a very small amount of water. Leave in a cool place for 1 hour. Alternatively, if you’re in a rush you can put it in the freezer for 10 minutes.
After cooling, roll out pastry and place into 2 greased tins (loose based tins are best).
Blind bake in oven at 180ºC (350ºF/Gas Mark 4) for 10-15 minutes.
For butterscotch filling: Melt 320g butter in a pan over a low heat.
Mix in 320g demerera sugar and stir until dissolved.
Slowly add the milk and 80g flour, whisking as you do so until smooth.
Heat mixture, whisking continuously until butterscotch coats the back of a spoon.
Pour into pastry cases. Allow to cool then refrigerate until:
1) It’s time to share with your loved ones
2) Your willpower disappears and you hide in the cupboard under the stairs to eat it all by yourself.
I've made this twice already and okay, so I cheated a little I bought a sweet pastry case from the supermarkert and made half the volume of the butterscotch and it was sublime - one tip is to sift the flour into the pan a little at a time and stir well before adding more flour. - 01 Jun 2011