Comments on: Butterscotch Tart

By: Helen

Helen — Sun, 09 Nov 2025 11:20:57 +0000

Hi Jane I love your website ideas/recipes and so do my students. At school we used to make this dessert with just margarine to control costs just use a little more flour. For those struggling with the lumps remove them before heating I would suggest using a stick blender. Thankyou.

By: Clive

Clive — Thu, 16 Oct 2025 14:40:06 +0000

Hi, if I wanted to make it as individual tartlets, would I need to change the cooking times?
Thank you.
Clive

By: Shawna

Shawna — Thu, 11 Sep 2025 23:36:08 +0000

I just made two- one for me and one for my in-laws. I did struggle with flour lumps the first go. I could not shift them. The mix came together but there were several small flour balls which I tried my best to pick out. Tart set and was lovely- everyone loved it but there were a couple of stray flour balls I noticed. (I don’t think anyone else cared/ noticed though lol). The second try I used all the milk to make the flour paste and that helped a lot to help dissolve the flour. I don’t think there were any big lumps the second time. If anyone else struggles with this I’d reccomend just using all the milk in the flour mixture. The flavour of the filling and crust are amazing- though I did add a pinch of salt to the crust and about 2-3g to the filling as I really like salted caramel. I’d definitely make this again. Despite the simple and few ingredients this is a more advanced bake because it does require a bit of finesse with the technique and temp. Don’t be discouraged if it isn’t perfect the first time! The video was very helpful to gauge consistency of the filling too.

By: Karen Tyler

Karen Tyler — Sat, 06 Sep 2025 08:02:15 +0000

This sounds delicious, do you think it would work with a biscuit base as you would use for cheesecake
Thank you

By: Jane's Patisserie

Jane's Patisserie — Thu, 28 Aug 2025 10:19:03 +0000

In reply to Lisa. What do you mean you made it like you would a sauce? Did you change the method from whats written? If you watch my social media videos for this it's quite a thick mix when pouring in, but it's smooth. And then you whisk/beat the flour/milk in and it'll distribute and thicken xx

By: Jane's Patisserie

Jane's Patisserie — Thu, 28 Aug 2025 10:17:36 +0000

In reply to Kate. It's the same amount! x

By: Jane's Patisserie

Jane's Patisserie — Thu, 28 Aug 2025 10:17:16 +0000

In reply to ashley. Yes, you can sub for cornflour! I would use the same amount x

By: Jane's Patisserie

Jane's Patisserie — Thu, 28 Aug 2025 10:16:59 +0000

In reply to Laura. Hey! It's worth maybe using more milk with your flour to water it down more, and making sure you have a heavy based pan and use a spatula to mix to prevent any catching (as that can cause lumps). Try sieving it into a new pan and thicken a bit more! x

By: ashley

ashley — Tue, 26 Aug 2025 21:54:59 +0000

hiya! thanks for the recipe. i can’t have gluten unfortunately, but i saw your note about cornflour in the filling. could i sub 65g cornflour for the plain flour or would i need to adjust the measurements? thanks very much!x

By: Laura

Laura — Tue, 26 Aug 2025 18:44:00 +0000

Oh my word. I failed miserably at this! The pastry case was beautiful, and then I went and ruined it with the filling. Please help me with what I did wrong! It was a lumpy, lumpy mess. I whisked it over a low heat for ages, to try and cook down the flour. But the lumps just wouldn’t shift. I sieved it, but it left the most watery filling, that’s never going to set. I used block butter, whole milk, and followed the recipe to the letter. Any ideas?
My ‘paste’ was a very thick putty to begin with? Again, didn’t mess around with the quantities or method.

By: Lisa

Lisa — Tue, 26 Aug 2025 14:43:13 +0000

I always remember having this at school. Loved it. I had one problem making it. I followed the instructions . The flour/milk mixture was so gloopy I could not add to the sugar and butter. Tried twice no difference. I made it like you would a sauce . Not sure what it tastes like yet but hope it’s ok. Wondering if corn flour would be better. Well for me anyway. Will try it next time.

By: Kate

Kate — Tue, 26 Aug 2025 14:24:45 +0000

You’ve put the measurements for flour to thicken but not for cornflour. How much cornflour would I use please? Thank you, can’t wait for your book to arrive.

By: Lauren

Lauren — Tue, 26 Aug 2025 12:03:22 +0000

Do you need to wait for the filling to come to room temperature before putting it in the fridge?

By: Lauren

Lauren — Tue, 26 Aug 2025 12:02:27 +0000

In reply to Carol Adams. Do you need to wait for the filling to come to room temperature before putting it in the fridge?