The Boho Baker’s Butterscotch Tart with a Lancaster Honey & Cinnamon Cream
- For the Pastry
- 125g plain flour
- 55g butter, cubed
- 2-3 tbsp cold water
- Pinch of salt
- For the Filling
- 500g brown sugar
- 250g butter
- 60ml milk
- 2tbsp plain flour
- 100g white chocolate (optional) to decorate
- For the Cream
- 250ml whipping cream
- 2tbsp Lancaster runny honey
- 1tbsp cinnamon
The Boho Baker describes herself as “Baker. Writer. Forager. Wanderer. Organic ingredient and edible floral Enthusiast. Member of the Guild of Food Writers.” Very local to our HQ in Preston, she’s kindly agreed to do a series of recipes for us, celebrating the best of our local produce. Follow her on instagram @thebohobaker.
Butterscotch tart is a delightfully nostalgic dessert, reminiscent of school days and Sunday suppertime treats. This recipe stays true to the original, with the addition of a sweet spiced cream for pouring.
- Preheat your oven to 200C/180C fan/gas 6. Pour the flour and salt into a bowl and add the cubed butter. Using your fingertips, quickly rub the flour and butter together until it resembles coarse breadcrumbs. Be careful not to use the palms of your hands, as the heat can make the mixture greasy.
- Add the water a teaspoon at a time, stirring with a knife until the dough binds together. Wrap in clingfilm and pop in the fridge for 30 minutes to chill.
- Remove the pastry from the refrigerator and roll out on a lightly floured surface. Use the pastry to line a tart tin (metal or glass is fine), before placing a circle of baking paper in the centre and weighing down with baking beans. Bake for 15 minutes, then carefully remove the beans and the paper before baking for a further 5 minutes until crisp and golden.
- Whilst your pastry case is cooling, it is time to get started on your butterscotch filling. Melt the butter in a pan before adding the sugar and milk, stirring until dissolved. Add the flour and whisk vigorously as the mixture starts to thicken. Reduce the heat and allow the mixture to simmer for 1 minute, stirring occasionally.
- Pour the butterscotch mixture into your tart case and leave to cool, ideally overnight. If you are decorating your tart, break the chocolate into small squares and microwave on a low heat in 30 second intervals, stirring between each blast. Once the chocolate has fully melted, pour it into a piping bag, snip off the end, and apply gentle pressure whilst piping your design. Pop in the fridge to set.
- To make the cream, combine the double cream, honey, and cinnamon in a jug before whisking by hand. The cinnamon will rise to the top of the cream if left to stand, so give it a quick stir again if you are preparing it a little while before serving.
- Enjoy hot or cold, with lashings of spiced cream.
- If you don’t have much of a sweet tooth, reduce the honey and increase the cinnamon in the pouring cream.
- When it comes to melting the chocolate, you ideally want the chocolate to melt into itself, so to speak. Heat in very small increments, stirring any lumps until well combined. Melting it in this way prevents the chocolate from getting too hot and runny, making it easier to pipe the design on top of the tart.