BUTTERSCOTCH TART OLD SCHOOL RECIPE
This super easy recipe for Butterscotch Tart will transport you straight back to the 80s. This is my old dinner lady's very own retro recipe!
Provided by Amy Treasure
Categories Old School Puddings
Time 1h10m
Number Of Ingredients 5
Steps:
- Add the butter and milk into a large saucepan and place over low heat until the butter has melted.
- Add the sugar and whisk until fully incorporated.
- Turn the heat up to medium and sieve the flour straight into the mixture and whisk well to ensure there are no lumps.
- Heat for a further minute, whisking until the mixture thickens.
- Leave to cool for a couple of minutes and then pour the butterscotch into the shortcrust pastry case. Use the back of a spoon to level the mixture. Put the Butterscotch Tart into the fridge to cool and set, this will take about an hour.
Nutrition Facts : Calories 109 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 9 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 48 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
BUTTERSCOTCH TART
Rich and sweet pudding for all occasions! Really simple. NB: the photo is not mine. I forgot to take one before it was demolished!
Provided by charl91
Time 15m
Yield Serves 6
Number Of Ingredients 5
Steps:
- If you are using ready to roll or pre-rolled pastry:
- Line your pie dish and bake blind using greaseproof paper and baking beans.
- Once the pastry is cooked set aside to cool.
- For the filling:
- In a saucepan, melt the butter. Add the milk and sugar and stir until all dissolved.
- Whisk in the flour.
- Keep stirring until it begins to thicken and then reduce the heat.
- Cook on a low heat for 1 minute.
- Pour the mixture into your pastry case and allow to cool and set. This takes a good while hence it would be at its best to make the night before and give it overnight to completely set.
- Serve up with some freshly whipped cream or pouring cream, whichever you'd prefer!
- Good old school classic!
BUTTERSCOTCH BERRY TART
Steps:
- HEAT oven to 350 degrees F. Combine flour, sugar and salt in processor; blend 10 seconds. Add shortening, blending until mixture resembles coarse meal. Add egg, vanilla and almond extracts. Process until moist clumps form, turning mixer on/off to scrape sides.
- GATHER dough into ball and, using floured fingertips, press dough onto bottom and up sides of 9-inch tart pan with removeable bottom.
- PRESS 1/2 cup almonds over bottom of crust. Spread 1/2 cup jam over almonds; spread 1/2 cup butterscotch topping over jam.
- BAKE tart until crust is golden at edges and jam is thick and bubbly, about 40 minutes. Cool completely on rack. Push up pan bottom to release tart.
- TOSS berries with remaining 2 tablespoons jam in bowl to coat. Top tart with berries; sprinkle remaining 2 tablespoons almonds around edge of tart. Drizzle additional 2 tablespoons butterscotch over top.
BUTTERSCOTCH TARTS
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Roll out dough to 1/8-inch thickness. Cut into 5 five-inch rounds, and fit into 3-inch tart pans with removable bottoms. Prick bottoms with a fork. Place a second tart pan inside each dough-lined pan, and place them all on a baking sheet; bake 20 minutes. Remove top pans, and continue baking until light-golden brown, 5 to 10 minutes more. Remove from oven, and allow to cool completely.
- Prepare butterscotch: In a medium bowl, lightly beat egg yolks; set aside. Pass brown sugar, flour, and salt through a medium sieve to remove any lumps. Transfer to a medium saucepan, and place over medium heat to melt sugar, whisking frequently. Meanwhile, in a small saucepan, bring milk to a simmer. Whisk milk into melted sugar, and cook, whisking constantly until thick, about 5 minutes. Remove from heat. Add 1/4 hot sugar mixture to beaten egg yolks, and whisk to combine. Whisk egg yolks into sugar mixture, and return to heat very briefly to cook the eggs and thicken slightly, about 30 seconds. Remove from heat, and whisk in butter. Pass mixture through a fine sieve.
- Prepare meringue: In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until foamy, about 1 minute. Add granulated sugar, and beat until stiff.
- Pour butterscotch into baked shells. Mound meringue on top of tarts, and bake until meringue is browned, about 10 minutes. Refrigerate until well chilled, at least 1 hour, before serving.
CHOCOLATE BUTTERSCOTCH TARTLETS
Tartlets are like cake pops-tiny and tasty, and a tempting way to experiment with different fillings. But this prizewinning combo is too good to toy with. -Jennifer Larison, Tucson, Arizona
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3-3/4 dozen.
Number Of Ingredients 8
Steps:
- Place chocolate and butterscotch chips in a small bowl. In a small saucepan, bring 1 cup cream just to a boil. Pour over chips; whisk until smooth. Stir in brandy. Cool to room temperature, stirring occasionally. Refrigerate until chilled., In a large bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spoon chocolate mixture into tart shells; top with whipped cream and garnish with orange zest. Refrigerate until serving.
Nutrition Facts : Calories 81 calories, Fat 6g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 14mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
10 BEST-EVER BUTTERSCOTCH DESSERT COLLECTION
Try these butterscotch desserts for treats that have a twist on caramel you'll love! From pudding to blondies to cake and cookies, butterscotch makes any dessert better.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a butterscotch recipe in 30 minutes or less!
Nutrition Facts :
BUTTERSCOTCH TART
Make and share this Butterscotch Tart recipe from Food.com.
Provided by Diana Adcock
Categories Tarts
Time 1h30m
Yield 1 tart, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Lightly butter a flan pan.
- For the pastry: Sift the flour into a large bowl and add the butter.
- With your fingers rub the butter and flour together until mixture is fine and crumbly.
- Stir in sugar.
- Add the yolk and ice water.
- Mix to a soft dough and press into a ball.
- Roll pastry between two sheets of plastic wrap.
- Remove plastic and line the bottom and sides of flan pan with pastry.
- Trim edges.
- Cover with plastic wrap and place in fridge to chill for 20 minutes.
- Cut a piece of parchment paper and line bottom of pastry.
- Fill with pie weights, beans or rice.
- Bake for 35 minutes.
- Remove from oven, discard paper and the beans or rice if using.
- Set flan pan aside.
- To make Filling: Place sugar and flour in a heavy based medium pan.
- Make a well in the center.
- Using a whisk add the milk slowly, whisking to a smooth paste.
- Add butter.
- Stir with the whisk over low heat for about 7-8 minutes or until the mixture boils and thickens.
- Remove from heat.
- Whisking quickly add the yolk and vanilla extract until smooth.
- Spread filling into precooked pastry.
- Smooth out top.
- For the Meringue: Place the egg whites in a cold, dry glass bowl.
- With Cold beaters beat whites until firm peaks form.
- Slowly add the sugar while beating until mixture is thick and glossy and the sugar is dissolved.
- Spoon meringue over filling and swirl into peaks.
- Bake for 20 minutes or until meringue is a light golden brown.
- Remove and cool on a wire rack.
- Serve warm or cold.
Nutrition Facts : Calories 419, Fat 18.3, SaturatedFat 11.1, Cholesterol 93.4, Sodium 151.7, Carbohydrate 57.5, Fiber 1, Sugar 27.9, Protein 6.4
BUTTERSCOTCH MERINGUE TART
Make and share this Butterscotch Meringue Tart recipe from Food.com.
Provided by evelynathens
Categories Tarts
Time 55m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- For crust: Put butter, flour, sugar and ground hazelnuts in processor, process until mixture resembles coarse meal; add 2-3 tblsps ice water and the egg yolk and process using on/off turns until stiff dough forms; gather dough into a ball, flatten into a disk, cover in plastic wrap and refrigerate for 30 minutes; preheat oven to 400F; roll out and pastry to fit 8 inch-diameter tart pan and press in to fit bottom and sides; place a sheet of foil over crust and fill with dry beans or pie weights; bake in preheated oven for 10 minutes, carefully remove foil and beans and bake 5 minutes longer; remove and cool.
- For filling: Mix cornstarch with sugar in a small saucepan over medium-low heat; slowly add the milk, whisking constantly, and cook until the cream thickens; remove from heat and cool for 10 minutes; whisk in butter, egg yolks and vanilla; pour cream into crust.
- For meringue: Beat egg whites until soft peaks form; add sugar and beat until stiff, but not dry, peaks form; cover cream filling with meringue, sealing to edge of pastry and make decorative peaks and swirls in meringue; sprinkle over 1 tblsp dark brown sugar and flaked almonds.
- Bake at 400F for 10-12 minutes, until meringue is a nice golden colour.
Nutrition Facts : Calories 474.2, Fat 23.1, SaturatedFat 11.2, Cholesterol 126.8, Sodium 176.5, Carbohydrate 61.5, Fiber 1.3, Sugar 40.8, Protein 6.9
BUTTERSCOTCH PECAN TART WITH SCOTCH-SPIKED WHIPPED CREAM
Provided by Julie Richardson
Categories Milk/Cream Scotch Egg Dessert Thanksgiving Oscars Kentucky Derby Pecan Christmas Eve Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 21
Steps:
- For crust:
- Blend flour, sugar, and sea salt in processor. Add butter to processor; using on/off turns, blend until mixture resembles coarse meal. Whisk cream and egg yolk in small bowl to blend. Add cream mixture to processor; using on/off turns, blend until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling out.
- Roll out dough disk on lightly floured surface to 14-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough firmly onto bottom and up sides of pan. Trim dough overhang, allowing 1/4 inch of dough to extend above sides of pan. Pierce crust all over with fork. Freeze until firm, 10 to 15 minutes.
- Preheat oven to 350°F. Line crust with foil and fill with dried beans or pie weights. Bake crust until sides are set and light golden, about 35 minutes. Remove foil and beans. Continue to bake crust until golden and cooked through, about 15 minutes longer. Cool crust in pan on rack. Maintain oven temperature.
- For filling:
- Cook butter in heavy small skillet over medium-high heat until beginning to brown, about 21/2 minutes. Add brown sugar and whipping cream and bring to boil, whisking to blend. Boil 1 minute. Transfer butterscotch to medium bowl and cool to lukewarm, stirring occasionally, about 30 minutes.
- Whisk egg yolks and flour in another medium bowl to blend. Whisk in vanilla. Gradually add yolk mixture to butterscotch; whisk until filling is smooth. Using electric mixer, beat egg whites and sea salt in large bowl until soft peaks form. Fold whites into filling in 2 additions.
- Spread 1 cup toasted pecans over bottom of crust; pour filling evenly over pecans. Sprinkle 1/4 cup pecans over.
- Bake tart until filling is set in center and top is deep brown, 26 to 28 minutes. Transfer tart to rack and cool in pan at least 2 hours. DO AHEAD: Can be made 2 days ahead. Cool completely. Cover and store at room temperature.
- For scotch-spiked whipped cream:
- Beat cream, brown sugar, and 1 tablespoon Scotch in large bowl until soft peaks form, adding 1 more tablespoon Scotch, if desired.
- Remove sides from tart pan. Cut tart into wedges and serve with Scotch-spiked whipped cream.
CHOCOLATE LOVERS' BUTTERSCOTCH CHIFFON TART
Categories Milk/Cream Chocolate Egg Dessert Bake Christmas Thanksgiving Vinegar Pecan Fall Winter Gourmet Kidney Friendly Peanut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 23
Steps:
- Make bittersweet chocolate dough:
- Blend together the flour, cocoa powder, and salt in a bowl. Using the metal blade in a food processor, pulse the butter and the powdered sugar together until combined. Add the flour and cocoa mixture to the food processor bowl and pulse until the mixture resembles coarse meal. Add the egg and pulse until incorporated. Dump the dough onto a piece of plastic wrap or into a plastic bag and gently knead until the dough holds together. Flatten into a 6-inch disk, cover with plastic wrap (or close plastic bag), and refrigerate for 30 minutes (until just firm enough to roll). Roll out dough into a 1/8-inch-thick circle between 2 lightly floured sheets of plastic wrap. Fit dough into ungreased tart pan. Patch any holes or rips by pressing in scraps of extra dough with your fingers. Trim excess dough so that there's 1/8 inch of dough above the top edge of the tart pan (to account for shrinkage while baking). Chill for 1 hour before baking.
- Put oven rack in middle position and preheat oven to 375°F. Lightly prick shell all over with a fork. If using pie weights: Line shell with parchment and fill with pie weights. Bake until pastry deepens in color (but does not brown), about 12 minutes. Remove parchment and bake for another 2 to 3 minutes more. If not using pie weights: Bake until pastry deepens in color (but does not brown), about 12 minutes. Check after the first 5 minutes; if center of tart puffs up, gently push down with the back of a spoon. Cool completely in the tart pan on a rack, about 20 minutes.
- Make butterscotch filling:
- Bring corn syrup, 3/4 cup sugar, and 2 tablespoons water to a boil in a 1 1/2- to 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Boil mixture, without stirring, swirling pan occasionally, until it melts into a deep golden caramel, 7 to 9 minutes. Remove saucepan from heat and add butter, vinegar, and a pinch of salt, swirling pan until butter is melted. Add 1/3 cup cream and vanilla and simmer, stirring, 1 minute (sauce will be golden brown). Cool sauce to warm.
- While sauce is cooling, sprinkle gelatin over remaining 2 tablespoons water in a small saucepan and let stand 1 minute to soften, then heat over low heat until dissolved. Stir into butterscotch sauce and cool to room temperature.
- Beat egg whites with a pinch of salt in a large bowl with an electric mixer until they hold soft peaks, then add remaining tablespoon sugar and continue to beat until whites just hold stiff glossy peaks. Fold in butterscotch sauce gently but thoroughly. Beat remaining cream with cleaned beaters until it just holds stiff peaks, then fold into butterscotch mixture gently but thoroughly. Gently pour chiffon into cooled pastry shell, letting it mound, and chill, uncovered, until set, at least 2 hours.
- Make pecan topping:
- Cook pecans in butter with salt in a small heavy skillet over moderate heat, stirring frequently, until golden, about 5 minutes. Remove from heat and cool nuts completely.
- Let tart stand at room temperature, about 30 minutes. Just before serving, sprinkle cooled nuts over top of tart.
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BEST OLD SCHOOL BUTTERSCOTCH TART - SIDECHEF
From sidechef.com
5/5 (1)Total Time 1 hr 30 minsCuisine American, BritishCalories 72 per serving
- To make the pastry put the All-Purpose Flour (250 gram), Unsalted Butter (125 gram) and Salt (to taste) into a food processor & blitz briefly until it resembles fine crumbs. If you don’t have a processor, put the ingredients into a large bowl and rub with your fingers until you get the same result.
- Add Egg (1) and a splash of Water (to taste). Blitz again briefly until it just starts to come together to form a dough. Or mix together with your hands.
- Tip the dough out and gently knead together into a ball. Wrap in clingfilm, flatten into a disc and refrigerate for 30 minutes.
SEA SALT BUTTERSCOTCH TART RECIPE - PUREWOW
From purewow.com
2.9/5 (308)Total Time 1 hrServings 10Calories 431 per serving
- MAKE THE CRUST: In a bowl with a handheld mixer or a stand mixer with a paddle attachment, mix the granulated sugar, coconut oil and vanilla together until fluffy. Mix in the almond meal flour and salt. Then press the mixture evenly into the bottom and up the sides of the tart pan.
- Place the entire tart pan in the freezer for 10 minutes to harden, then bake in the oven until the edge is brown and the center is crusty, 15 minutes. Remove from the oven and let cool.
- MAKE THE FILLING: In a saucepan, combine the brown sugar, coconut cream, coconut oil and salt. Bring to a boil and then cook over medium heat for about 25 minutes. Have a cup of ice water nearby. Dip the tip of a fork into the boiling sugar and then into the ice water; if the sugar sticks between the tines of the fork without dissolving, the filling is ready. Pour it into the cooled tart crust, sprinklewith sea salt, arrange the apple slices on top, if desired, and let it cool and harden before slicing and serving.
OLD SCHOOL BUTTERSCOTCH TART | EASY PICTURE RECIPE ...
From kitchenmason.com
Reviews 106Calories 420 per servingCategory Tarts Pies And Pastry
- 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.
- Gradually add the water and bring together to form a ball with your hands. It shouldn't be sticky.
- Roll the pastry out to 2mm thick on a floured work surface then carefully lift over the tart tin. Gently press into the base and sides.
OLD SCHOOL BUTTERSCOTCH TART - FLAWLESS FOOD
From flawlessfood.co.uk
Ratings 93Calories 365 per servingCategory Dessert
- Once the butter is melted, stir the sugar in and keep stiring at low heat, until sugar is fully dissolved.
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- Beat butter in medium bowl; add eggs and rum extract, blending well. Stir together sugar, flour and salt; beat into butter mixture. Stir in walnuts and butterscotch chips; spread in bottom of crust. Fold edges of crust loosely over filling, if desired.
- Bake 45 to 50 minutes or until golden brown. Cool 10 minutes on wire rack; remove side of springform pan. Cool an additional hour. Best if served slightly warm. Cut into wedges and serve with vanilla ice cream, if desired. 8 servings.
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From savorthebest.com
Reviews 4Calories 383 per servingCategory Desserts
- See the recipe for the shortbread pastry. Bake the pastry in an 11-inch tart pan and let it cool. Keep the tart pan on a baking sheet to make it easy to move.
- Place the cornstarch in a small dish and stir in a splash of the evaporated milk until the cornstarch dissolves and there are no lumps. Pour in the rest of the milk while whisking and set aside.
- Place the butter, brown sugar, and salt in a saucepan over medium heat. After the butter melts, let the mixture come to a boil and cook stirring constantly for 2 minutes.
- Give the milk/cornstarch mixture a quick stir then slowly pour it into the sugar mixture, whisking constantly. The mixture will bubble up toward the top of the saucepan but if you pour the milk slowly, it won’t overflow. Simmer for an additional 2 minutes, stirring constantly.
BUTTERSCOTCH TART - TASTEMADE
From tastemade.co.uk
- Pour flour and icing sugar into a bowl, add the cubed butter and rub it into the dry ingredients using your fingertips until it resembles fine crumbs. Make a well in the centre.
- Add the egg yolk and mix it into the dry ingredients with enough water to bring the dough together. I like to use a knife to help me bring it all together whilst it's too sticky to handle.
- Pour onto a lightly floured surface and knead with your hands until it forms a smooth dough. Place in the fridge to chill. This will make it easier to handle.
- Roll out the dough 2-3mm thick and line your chosen loose bottom tart tin. I use a 14 x 4 1/3 inch rectangle tart tin but you can just use an 8 inch round tin if preferred. Prick the base with a fork and leave to chill in the fridge for 30 minutes.
BUTTERSCOTCH TART RECIPE | NESTLé FAMILY ME
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- Combine flour, butter, icing sugar and egg in a bowl; rub the ingredients by hand until dough forms. Press into the base and sides of 26cm loose bottom tart tin. (Press the bottom with fork to avoid dough puffing up before baking).
- Beat the melted butter, NESTLÉ Sweetened Condensed Milk, eggs and vanilla essence; mix until all ingredients are well combined. Fold over with the raisins and walnuts.
- Pour the mixture into the cooled prepared tart base, bake in 180°C preheated oven for 35-40 minutes or until its firm in the middle.
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