Old School Butterscotch Tart

Ingredients

• Sweet Shortcrust Pastry Tart (Shop brought or follow link for our homemade recipe)
• 180 grams (3/4 cup) Unsalted butter
• 2 tbsp (30 ml) Milk (full fat is best, but any will work)
• 180 grams (1 cup) Soft Light Brown Sugar
• 4 tbsp Plain Flour
• 6 tbsp (80 ml) Milk (full fat is best, but any will work)

Instructions

1. 1

   Case: Make your Sweet Shortcrust Pastry Tart case first or use a pre made case from the shop?

2. 2

   Melt the butter with 2 tbsp of milk in a pan over a low heat.

3. 3

   Dissolve: Once the butter is melted, stir the sugar in and keep stiring at low heat, until sugar is fully dissolved.

4. 4

   Mix: Place the flour into a small bowl, add 6tbsp milk and mix into a fine paste.

5. 5

   Whisk: Pour the flour paste slowly, bit by bit in to the pan whilst constantly whisking, for 2-3 mins until its thickened.

6. 6

   Cool: Take off heat and allow to cool slightly for 5 minutes.

7. 7

   Pour the mixture into the tart case until evenly spread and place in the fridge for 3-4 hrs to set, before serving.