BUTTERSCOTSH TART - 1971
- Adam Cloete
- Aug 31, 2016
- 1 min read
Introduction
I have searched high and low to get hold of this dessert. I finally found it and it took me right back to my school days! It is so simple to make, it's hard to believe that it can taste so delicious. Enjoy!
Ingredients
Serves: 6
Metric Cups 250 grams butter 500 grams brown sugar ⅛ litre milk 2 tablespoons flour 1 kilogram shortcrust pastry
Method
Butterscotch Tart (Old School Version) is a community recipe submitted by Sandie47 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Using the half fat to flour method (half trex and half stork margarine) make the pastry. Leave to rest in the fridge for half and hour before you use it. Line your pie dish (approx 21cm) and bake blind using greaseproof paper and beans. Once the pastry is cooked set aside. To make the butterscotch filling, in a saucepan, melt the butter. Add the milk and the sugar, stirring until dissolved. Whisk in the flour. As soon as the mixture thickens, reduce the heat. Cook on a very low heat for 1 minute. Poor the mixture into your baked pastry case and allow to cool. Serve with custard or cream.
Additional Information
The pie is best eaten a day later, however if you are serving it in the evening, make it early in the morning and place in the fridge. Source: Nigella Photo: Kitchenmason
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