Butterscotch Tart


Again, I am going to assume you have premade the Shortcrust Pastry base by following the recipe in the "Pastry" section of this website:

1 cup soft brown sugar

1/3 cup plain flour

1 cup milk

4g unsalted butter

1 teaspoon vanilla essence

1 egg yolk


Shortcrust Pastry base


For the filling, place the sugar and flour in a small pan. Make a well and gradually whisk in the milk to form a smooth paste. Add the butter and stir with a whisk over low heat for 8 minutes, or until the mixture boils and thickens.

Remove from the heat, add the essence and yolk and whisk until smooth.

Spread into the pastry case and smooth the surface.

For the Meringue:

Beat 2 egg whites until firm peaks form. Add 2 tablespoons of caster sugar gradually, beating until thick and glossy and all the sugar has dissolved.

Spoon over the filling and swirl into peaks with a fork or flat-bladed knife.

Bake for 5-10 minutes, or until the meringue is golden.

Serve warm or cold.