School Butterscotch Tart - serves 8
Ingredients
- 1 x 8in sweet pastry case, cooked (see sweet pastry case)
- 200g butter or margarine (margarine would have been used at school)!
- 200g dark brown sugar
- 50g cornflour
- 150ml water
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Method
A secret recipe given to me by an ex dinner lady.
Place the butter and sugar into a saucepan and stir over a low heat until melted.
In a large bowl, mix the cornflour to a paste with a little of the water, then add the rest of the water.
Strain into the butter and sugar and cook stirring until the mixture thickens.
Pour into the cooked pastry case and leave to cool.
Serve with double cream.
how to make this recipe dairy free...
Use dairy free margarine in the pastry and in the filling in place of butter.
Serve with soya cream or dairy free alternative.
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