Butterscotch Custard Tart
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
A sweet and creamy tart filled with butterscotch custard, perfect for dessert.
Ella x
Ingredients
- 250 gbutter
- 500 gsugar
- 4eggs
- 200 mlmilk
- 150 mlbutterscotch syrup
- 200 gall-purpose flour
- 10 gsalt
- 120 gunsalted butter, melted
- 1 mlvanilla extract
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
Make the pastry dough by combining flour, salt, and melted butter in a bowl. Mix until the dough comes together.
Tip: Use a food processor if you prefer a flakier pastry.
- 3
Roll out the pastry dough and place it in a 20cm tart pan. Chill in the fridge for 10 minutes.
- 4
Line the pastry with parchment paper and fill with pie weights. Bake for 15 minutes.
Tip: This step is crucial to prevent the pastry from becoming soggy.
- 5
Make the butterscotch custard by combining sugar, eggs, and milk in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens.
Tip: Don't let the custard boil, as it can curdle.
- 6
Remove the pastry from the oven and pour the butterscotch custard into the pastry shell.
Tip: Let the custard cool slightly before serving.
- 7
Melt the butterscotch syrup and unsalted butter in a saucepan over low heat. Pour the syrup mixture over the custard.
Tip: This step adds an extra layer of flavor to the tart.
- 8
Add a sprinkle of salt and a drizzle of vanilla extract to the tart for extra flavor.
- 9
Chill the tart in the fridge for at least 2 hours before serving.
Tip: This allows the flavors to meld together and the custard to set.
- 10
Serve the tart chilled, garnished with a sprinkle of sea salt if desired.
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