can anyone give me the recipe for butterscotch tart like we used to get at school years ago?

Answer 1

try this one, hope its ok

Answer 2

Butterscotch Tart

Ingredients
1 pastry crust for an 8-inch pie pan
1 cup light brown sugar
5 Tbs cornstarch
3/4 cup milk
2 Tbs butter
1/4 tsp vanilla extract
2 eggs, separated
1/2 cup sugar
1/2 tsp cream of tartar

Directions
Line an 8-inch pie pan with the pastry crust.
Bake in a preheated 400F oven for 10 to 15 minutes, until the crust is
light golden brown. Remove the crust from the oven and set aside.

Combine the brown sugar and cornstarch in a mixing bowl.
Bring the milk to a boil in a saucepan and pour over the brown sugar
mixture, stirring to dissolve the sugar.

Return the mixture to the
saucepan and bring to a boil over moderate heat, stirring constantly,
and continue to stir while the mixture boils gently for 3 minutes.

Remove from the heat and stir in the butter, vanilla, and egg yolks.
Stir over low heat for an additional 2 minutes, and pour the mixture
into the pie shell. Beat the egg whites until stiff but not dry,
adding the sugar and cream of tartar a little at a time as you beat.

Mound the egg whites on top of the butterscotch filling and bake in a
preheated 300F oven until the meringue is lightly browned,
about 30 minutes. Serve warm, or chilled.

Answer 3

Butterscotch Tart
7 oz plain flour
3 1/2 oz. butter
1 (5 oz) can evaporated milk, chilled
6 oz light muscovado sugar (must be raw cane sugar)
icing sugar and cocoa powder for dusting
single cream to serve


Preheat the oven to 200C/400F/Gas 6.

Tip the flour into a mixing bowl, add the butter and chop it up into the flour with a knife and fork.
When the butter is in small pieces, rub into the flour until the mixture looks like a pale yellow crumble.
Shake the bowl and rub in any lumps that rise to the surface.

Mix 2-3 tbs. cold water into the crumble mix with a round bladed knife until it starts to cling together. Pinch the pastry together with your fingers then wipe the ball of dough round the bowl to pick up any crumbs.

Knead the dough gently until it is as smooth as you can get it. Roll out into a 25cm circle then line a 20cm/8 in flan tin. Press gently into the sides of the tin, allowing the excess to flop over the edge.
Line with greaseproof paper and baking beans and bake blind for 20 minutes.

Remove the paper and beans.

Whisk together the evaporated milk and sugar. After 5 minutes the mix should be thickened and pale.
Pour into the pastry case and return to the oven for 10 minutes.

Allow the tart to cool in the tin. .