Butterscotch Custard Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Pastry Shell:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">2 tbsp caster sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp fine sea salt</li><li class="ingredients-single-item">For the Butterscotch Custard:</li><li class="ingredients-single-item">100g unsalted butter</li><li class="ingredients-single-item">200g light brown sugar</li><li class="ingredients-single-item">300ml double cream</li><li class="ingredients-single-item">150ml whole milk</li><li class="ingredients-single-item">1 vanilla pod, seeds scraped (or 2 tsp vanilla extract)</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">2 large egg yolks</li><li class="ingredients-single-item">1 tbsp cornflour</li><li class="ingredients-single-item">½ tsp flaky sea salt, plus extra for garnish</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or rice for blind baking</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Fine mesh sieve</li><li class="equipment-single-item">Food processor (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. In a food processor (or by hand using your fingertips), combine the flour, salt, and cold cubed butter until the mixture resembles fine breadcrumbs. The cold butter will create steam pockets during baking, resulting in a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the caster sugar and mix briefly. Whisk the egg yolk with 2 tablespoons of ice-cold water and drizzle into the flour mixture while pulsing until it just begins to come together as a dough. Add the remaining tablespoon of water only if needed - the dough should be just moist enough to hold together when pressed.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes. Chilling allows the gluten to relax and the butter to firm up again, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C. Roll out the chilled pastry on a lightly floured surface to about 3mm thickness, creating a circle large enough to line your tart tin with a slight overhang. Be gentle but work confidently to avoid overworking the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Carefully transfer the pastry to the tin, pressing it gently into the corners without stretching it. Trim any excess, leaving a small overhang to allow for shrinkage. Prick the base with a fork and return to the refrigerator for 15 minutes to chill again.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Line the chilled pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-7 minutes until the pastry is lightly golden and feels dry to the touch. The blind baking ensures your pastry won't develop a soggy bottom when filled with the custard.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the pastry shell cools, prepare the butterscotch custard. In a heavy-bottomed saucepan, melt the butter over medium heat. Add the brown sugar and stir until dissolved, then allow to bubble gently for about 3-4 minutes until it turns a shade darker and smells caramelized, but not burnt.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Carefully pour in the cream and milk - the mixture will bubble vigorously, so stand back! Add the vanilla seeds or extract and the sea salt. Stir continuously until smooth, then remove from heat and allow to cool slightly for about 5 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>In a large bowl, whisk together the whole eggs, egg yolks, and cornflour until smooth. Very gradually pour the warm butterscotch mixture into the eggs, whisking constantly to prevent the eggs from curdling. This tempering technique ensures a silky-smooth custard.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Pass the mixture through a fine mesh sieve into a jug to remove any lumps or bits of cooked egg, creating a perfectly smooth custard base.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Reduce the oven temperature to 160°C. Place the pastry case on a baking sheet, then carefully pour in the butterscotch custard mixture, filling it almost to the top.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake the tart for 25-30 minutes until the custard is just set but still has a slight wobble in the center - it will continue to set as it cools. You're looking for a gentle tremor rather than a liquid jiggle when you gently shake the tart.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Remove from the oven and allow to cool completely at room temperature, then refrigerate for at least 2 hours or ideally overnight to fully set the custard.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Just before serving, sprinkle a pinch of flaky sea salt over the top to enhance the butterscotch flavor. The salt cuts through the sweetness and creates a perfect balance of flavors. Slice with a warm knife for clean cuts, wiping the blade between slices for professional-looking presentation.</li></ol>