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Butterscotch Tart

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A classic butterscotch tart with a crisp pastry crust and a rich, silky butterscotch custard filling, perfect for any occasion.

Ingredients

  • For the tart crust:
    • 1 1/4 cups all-purpose flour
    • 1/2 cup unsalted butter, cold and cubed
    • 2 tablespoons granulated sugar
    • 1 egg yolk
    • 2–3 tablespoons cold water
    • Pinch of salt
  • For the butterscotch filling:
    • 1/2 cup unsalted butter
    • 3/4 cup brown sugar, packed
    • 3/4 cup heavy cream
    • 1/4 cup whole milk
    • 3 large egg yolks
    • 1 tablespoon cornstarch
    • 1 teaspoon vanilla extract
    • Pinch of salt

Instructions

  1. Combine flour, sugar, and salt in a bowl. Cut in the butter until mixture resembles coarse crumbs.
  2. Add the egg yolk and cold water, mixing just until dough forms.
  3. Press dough into a tart pan evenly on base and sides. Chill for 30 minutes.
  4. Preheat oven to 350°F (175°C) and bake crust until lightly golden, about 20 minutes. Cool completely.
  5. Melt butter in a saucepan over medium heat and stir in brown sugar until dissolved.
  6. Gradually add cream and milk, stirring constantly.
  7. Whisk egg yolks with cornstarch in a separate bowl. Slowly temper with the hot mixture.
  8. Return to saucepan and cook until thickened and smooth. Stir in vanilla and salt.
  9. Pour filling into cooled crust and smooth top.
  10. Chill tart for at least 2 hours until fully set before slicing and serving.

Notes

  • Add a thin layer of melted dark chocolate to the crust for a chocolate-butterscotch twist.
  • Sprinkle flaky sea salt on top to enhance caramel notes.
  • Top with whipped cream or toasted nuts for extra texture.
  • Store covered in the refrigerator for up to 3 days; best served chilled.
  • Reheating is not recommended to maintain texture.

Nutrition

Find it online: https://thefamilycooking.com/butterscotch-tart/