Mary Berry Butterscotch Tart Recipe

This indulgent Mary Berry Butterscotch Tart Recipe is a silky and decadent dessert, which features a crisp sweet shortcrust pastry and a rich muscovado sugar custard. It’s a nostalgic Sunday lunch pudding, ready to set in the fridge in about 1 hour (plus chilling).

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Mary Berry Butterscotch Tart Ingredients

The Sweet Pastry:

• 175g (6 oz) Plain Flour: The base for a short, crumbly texture.
• 75g (3 oz) Butter: Cold and cubed. Use unsalted to control the seasoning.
• 25g (1 oz) Icing Sugar: Dusting sugar mixes in easier than granulated, preventing a gritty dough.
• 1 Large Egg: Separated (you will use the yolk for the pastry and the white for glazing).
• 1 tablespoon Cold Water: To bind.

The Butterscotch Filling:

• 175g (6 oz) Dark Muscovado Sugar: This is non-negotiable. Regular brown sugar lacks the intense molasses flavor required for true butterscotch.
• 40g (1 ½ oz) Cornflour (Cornstarch): The thickening agent that allows the tart to set sliceable.
• 450ml (¾ pint) Full-Fat Milk: For a creamy mouthfeel.
• 50g (2 oz) Butter: Adds gloss and richness to the custard.
• 2 Large Egg Yolks: Enriches the sauce and helps it set.
• 1 teaspoon Vanilla Extract: Rounds out the burnt sugar flavor.

How To Make Mary Berry Butterscotch Tart

1. Make the Pastry: Measure the flour and butter into a processor (or rub in by hand) until it resembles breadcrumbs. Add the icing sugar and egg yolk. Pulse or mix, adding the water sparingly until a dough forms. Wrap and chill for 30 minutes.
2. Blind Bake: Preheat the oven to 200°C (180°C Fan / 400°F). Roll out the pastry and line a 23cm (9 inch) loose-bottomed flan tin. Prick the base with a fork. Line with parchment and baking beans. Bake for 15 minutes. Remove beans/paper. Brush the base with the leftover egg white (this seals the pastry) and bake for another 5 minutes until pale golden and crisp. Reduce oven temperature to 160°C (140°C Fan / 325°F) if you plan to bake it further, though this filling is mostly stovetop-cooked.
3. Mix Dry Filling Ingredients: In a bowl, mix the dark muscovado sugar and cornflour together. Blend in a few tablespoons of the cold milk to form a smooth, dark paste.
4. Heat the Milk: Pour the remaining milk into a saucepan and bring just to the boil.
5. Combine and Thicken: Pour the hot milk onto the sugar paste, whisking tightly to dissolve any lumps. Return the entire mixture to the saucepan. Cook over medium heat, stirring constantly, until the mixture bubbles and becomes very thick and glossy.
6. Enrich: Remove from the heat. Beat in the butter, egg yolks, and vanilla extract until glossy and smooth.
7. Fill and Set: Pour the hot butterscotch filling into the baked pastry case. Level the top. Allow to cool completely at room temperature, then transfer to the fridge to set firm.

Recipe Tips

• The Sugar Matters: Do not swap Dark Muscovado for Light Brown Sugar. The “butterscotch” flavor comes entirely from the molasses content in the dark sugar. If the sugar is lumpy, sieve it before mixing with the cornflour.
• Stirring is Vital: When thickening the custard on the stove, use a whisk and get right into the corners of the pan. Cornflour has a tendency to stick and burn on the bottom very quickly.
• Sealing the Case: Brushing the semi-baked pastry with egg white creates a waterproof barrier. Since the filling is a wet custard, this step ensures your bottom crust stays crisp and doesn’t get soggy (the “soggy bottom” Mary dreads).
• Skin Prevention: To prevent a thick skin forming on top of the custard as it cools, you can press a piece of cling film or damp parchment paper directly onto the surface of the hot filling.

What To Serve With Mary Berry Butterscotch Tart

• Crème Fraîche: The slight sourness cuts through the intense sugar.
• Toasted Pecans: Sprinkle chopped nuts on top for texture.
• Unsweetened Whipped Cream: A classic pairing.
• Sea Salt: A tiny pinch of flakey salt on top makes it a “Salted Butterscotch Tart.”

How To Store Mary Berry Butterscotch Tart

• Refrigerate: Because of the milk and eggs in the filling, this tart must be stored in the refrigerator. It keeps well for up to 3 days.
• Freezing: This tart does not freeze particularly well; the cornflour custard can split and become watery upon thawing. Pastry cases can be frozen separately.

Mary Berry Butterscotch Tart Nutrition Facts

• Calories: 380 kcal
• Carbohydrates: 48g
• Fat: 18g
• Protein: 5g
• Sugar: 30g

Nutrition information is estimated per slice (8 slices).

FAQs

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• Mary Berry Old School Traybake​ Recipe
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