We’ve teamed up with Annie Mae Herring (also known as The Culinary Bee) to bring back an absolute British icon that is the Butterscotch Tart.
A gloriously wobbly, ridiculously nostalgic school pudding with buttery pastry and a thick, silky butterscotch filling. And for this one, we’ve seasoned it with Maldon Original Sea Salt Flakes because you need to season your desserts.
Why? A butterscotch tart is rich and sweet whereby Maldon Sea Salt is crushed directly into the butterscotch filling to balance the brown sugar and caramel richness, then finished on top of the tart to give tiny pops of salinity that make the butterscotch elevated.
How To Make Butterscotch Tart
- Heat the oven to 180°C fan.
- Rub the butter into the flour and icing sugar until it resembles breadcrumbs. Add the egg yolk and enough cold water to bring everything together. Wrap and chill for 30 minutes.
- Roll out the pastry and line a 23cm tart tin. Chill for another 15 minutes, prick the base, then line with baking paper and baking beans. Blind bake for 15 minutes. Remove the paper and beans and bake for another 8 to 10 minutes until lightly golden. Leave to cool completely.
- For the filling, melt the butter in a saucepan over a medium heat. Add the dark brown sugar and stir until dissolved.
- Whisk in the flour and cook for 1 minute. Gradually pour in the milk, whisking continuously, followed by the double cream. Add the vanilla and crushed Maldon Original Sea Salt Flakes.
- Cook gently for 6 to 8 minutes, whisking regularly, until you have a thick, glossy butterscotch that coats the back of a spoon.
- Pour into the cooled pastry case and smooth the top. Allow to cool, then refrigerate for at least 4 hours, or preferably overnight, until completely set.
- Just before serving, finish with a final pinch of Maldon Original Sea Salt Flakes.
