Outdated College Butterscotch Tart – Lavender and Lovage

An old-fashioned recipe at this time, and one which I cherished, Outdated College Butterscotch Tart. My favorite “afters” in school dinners.

A Traditional and A lot-Cherished College Dinners Pudding

An old-fashioned recipe at this time, and one which I cherished, Outdated College Butterscotch Tart. If this was on the menu for “afters” in school dinners, I all the time selected it.

I’m fortunate sufficient to have gone to a number of faculties (transferring each three years resulting from my father’s job) the place the college dinners had been glorious, with a lot of alternative, and effectively cooked.

These old-fashioned dinner recipes have actually stood the take a look at of time, I believe, and normally supply well-balanced and nutrional meals that had been massively welcome for busy households.

I do know that pizza, salads, turkey twizzlers and pasta are the norm now, however I keep in mind good sizzling meals with loads of protein and veggies.

Puddings, or afters as we known as them, had been the treats, and ones all of us cherished. From steamed/baked puddings with custard to iced tray bake muffins, they had been massively in style.

Right now’s recipe for is SO straightforward to make, and it’s nonetheless a household favorite. Make it with do-it-yourself shortcrust pastry, or a pre-made pastry case for ease, each work equally effectively.

I’ve shared each strategies in my recipe card, which is printable and is shared under. For an additional butterscotch enhance, add some toffee, butterscotch or caramel essence, as I usually do.

I’ve added chocolate vermicelli (or chocolate shavings) as an elective additional, as some college dinners added them and a few didn’t – so you possibly can select.

I hope you take pleasure in this blast from the previous for those who make it, and please do let me know within the feedback under if it introduced again fond (or not so discover!) recollections, Karen

Cooking Notes and Shortcrust Pastry Recipe

• For do-it-yourself shortcrust pastry comply with this recipe:
• 340g SR flour (12 ozs)160g butter (6 ozs)chilly water (to combine, about 30ml)pinch of salt
• 1. Combine flour and salt in basin, rub within the butter till it resembles tremendous breadcrumbs.
• 2. Utilizing a knife to chop and stir, combine with chilly water to type a stiff dough. Don’t over combine, mild of hand is finest.
• 3. Enable pastry dough to relax and “loosen up” for half-hour, in a fridge or a cool place, cowl the bowl or put the pastry in some cling movie.
• To BAKE BLIND:
• 1. Pre-heat the oven to 180C/160C Fan/Fuel Mark 4 and grease and/or line a 20cm (8″) flan dish or tart tin
• 2. Line the tart tin with the rolled pastry and ease into the tin, earlier than trimming the surplus pastry that hangs over the rim.
• 3. Line the pastry case with baking paper and fill with ceramic baking beans, dried beans or dried rice.
• 4. Bake blind for 10 to fifteen minutes. Then take away the baking paper and baking beans and cook dinner for an extra 5 minutes till the pastry is golden brown. Enable to chill.
• For a very wealthy filling, use single cream instead of entire milk.

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Outdated College Butterscotch Tart Recipe

Outdated College Butterscotch Tart

Yield:
10 slices

Prep Time:
10 minutes

Cook dinner Time:
5 minutes

Extra Time:
1 hour

Complete Time:
1 hour quarter-hour

An old-fashioned recipe at this time, and one which I cherished, Outdated College Butterscotch Tart. If this was on the menu for “afters” in school dinners, I all the time selected it.

I’m fortunate sufficient to have gone to a number of faculties (transferring each three years resulting from my father’s job) the place the college dinners had been glorious, with a lot of alternative, and effectively cooked.

These old-fashioned dinner recipes have actually stood the take a look at of time, I believe, and normally supply well-balanced and nutrional meals that had been massively welcome for busy households.

I know that pizza, salads, turkey twizzlers and pasta are the norm now, however I keep in mind good sizzling meals with loads of protein and veggies.

Puddings, or afters as we known as them, had been the treats, and ones all of us cherished. From steamed/baked puddings with custard to iced tray bake muffins, they had been massively in style.

Right now’s recipe for is SO straightforward to make, and it’s nonetheless a household favorite. Make it with do-it-yourself shortcrust pastry, or a pre-made pastry case for ease, each work equally effectively.

I’ve shared each strategies in my recipe card, which is printable and is shared under. For an additional butterscotch enhance, add some toffee, butterscotch or caramel essence, as I usually do.

I’ve added chocolate vermicelli (or chocolate shavings) as an elective additional, as some college dinners added them and a few did not – so you possibly can select.

I hope you take pleasure in this blast from the previous for those who make it, and please do let me know within the feedback under if it introduced again fond (or not so discover!) recollections, Karen

Elements

• 7″ to eight” (18cm to 20cm) ready-made shortcrust pastry case, OR 8ozs (225g) do-it-yourself shortcrust pastry, that has been baked blind – see under
• 100g unsalted butter
• 50ml entire milk
• 100g comfortable mild brown sugar
• 40g sifted plain flour
• 1 teaspoon toffee, caramel or butterscotch essence (OPTIONAL)
• 1 tablespoon chocolate vermicelli or chocolate shavings (OPTIONAL)

Directions

1. Place the butter, milk and sugar right into a saucepan and place over a delicate warmth, stirring on a regular basis, till the butter has melted and the sugar has dissolved. Add the essence if utilizing.
2. Flip the warmth as much as about medium, and add the sifted flour to the mixtrure, whisking ALL THE TIME to make sure there are not any lumps, because it thickens.
3. Take away it from the warmth and permit to chill barely for about 5 minutes, earlier than pouring it into the ready and baked pastry case. Sprinkle the chocolate vermicelli or chocolate shavings over now, if uisng.
4. Place the tart in a cool place, or the fridge, for about 1 hour till the butterscotch has set and is agency.
5. Utilizing a pointy knife, minimize into slices to serve.

Notes

For do-it-yourself shortcrust pastry comply with this recipe:

340g SR flour (12 ozs)160g butter (6 ozs)chilly water (to combine, about 30ml)pinch of salt

1. Combine flour and salt in basin, rub within the butter till it resembles tremendous breadcrumbs.

2. Utilizing a knife to chop and stir, combine with chilly water to type a stiff dough. Don’t over combine, mild of hand is finest.

3. Enable pastry dough to relax and “loosen up” for half-hour, in a fridge or a cool place, cowl the bowl or put the pastry in some cling movie.

To BAKE BLIND:

1. Pre-heat the oven to 180C/160C Fan/Fuel Mark 4 and grease and/or line a 20cm (8″) flan dish or tart tin

2. Line the tart tin with the rolled pastry and ease into the tin, earlier than trimming the surplus pastry that hangs over the rim.

3. Line the pastry case with baking paper and fill with ceramic baking beans, dried beans or dried rice.

4. Bake blind for 10 to fifteen minutes. Then take away the baking paper and baking beans and cook dinner for an extra 5 minutes till the pastry is golden brown. Enable to chill.

For a very wealthy filling, use single cream instead of entire milk.

Diet Info

Yield 10

Serving Measurement 1

Quantity Per Serving

Energy 236Complete Fats 12gSaturated Fats 7gTrans Fats 0gUnsaturated Fats 4gLdl cholesterol 32mgSodium 86mgCarbohydrates 29gFiber 1gSugar 17gProtein 3g