Butterscotch Tart Old School Version

Get it on Google Play

Get it on Google Play


459 grams plain flour

120 grams margarine

120 grams lard

50 ml water

230 grams margarine (fiiling)

230 grams plain flour (fiiling)

230 grams granulated sugar / caster sugar (fiiling)

10 grams vanilla essence (fiiling)

10 grams butterscotch essence (fiiling)

150 ml semi skimmed milk (fiiling)


1. To make the pie crust. In a bowl, Chop up the Lard and Margarine into cubes to make it easier to rub in. Add all of the plain flour (459g) to the Mixing Bowl. Add in the Lard and Margarine and begin to rub in (Like any Shortcrust Pastry).

2. Keep rubbing the Marg, Lard and Flour together until the mixture resembles Breadcrumbs. Add in the water, but not all of it! Use a bit at a time so that you use just enough to create a Breadcrumbs. Mix it around until you have a dough ball. Leave the dough for 10 minutes.

3. Once the dough has set you can roll it out and put it into a baking tray (Grease the tray lightly). Prick the dough with a fork on the base (about 6 times evenly spread). Then you can begin to bake blind. (using beans or whatever you like above grease proof or oven safe parchment paper!). Bake in a pre-heated oven at 180 / 200°C - Cook Pastry for 15 minutes. Remove the beans and pastry and cook for an extra 5 minutes. The Pastry should be Golden Brown. Once the Pastry is cooked let it cool.

4. To make the filling. Melt Margarine and Sugar in pan. Add Flour and cook through. Put all of the mixture into a clean Mixing Bowl and mix in both Vanilla and Butterscotch Essence as well as Milk. Mix until thick and creamy and then spread over cooled pastry. Chill in fridge for 1 hour. Serving Suggestion! Serve Chilled! Serve with whipped Cream.

Bon Appetit!

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