• Sweet Shortcrust Pastry
  • 225 grams plain flour
  • 3 teaspoons icing sugar
  • 140 grams cubed butter
  • 1 large egg yolk
  • 2 tablespoons water approximately
  • Butterscotch:
  • 175 grams butter
  • 100 milliliters whole milk
  • 175 grams soft light brown sugar
  • 40 grams plain flour
  • Chocolate shards:
  • 200 grams milk or dark chocolate
  • Popping candy
  • Gold edible dust


  1. Pour flour and icing sugar into a bowl, add the cubed butter and rub it into the dry ingredients using your fingertips until it resembles fine crumbs. Make a well in the centre.
  2. Add the egg yolk and mix it into the dry ingredients with enough water to bring the dough together. I like to use a knife to help me bring it all together whilst it's too sticky to handle.
  3. Pour onto a lightly floured surface and knead with your hands until it forms a smooth dough. Place in the fridge to chill. This will make it easier to handle.
  4. Roll out the dough 2-3mm thick and line your chosen loose bottom tart tin. I use a 14 x 4 1/3 inch rectangle tart tin but you can just use an 8 inch round tin if preferred. Prick the base with a fork and leave to chill in the fridge for 30 minutes.
  5. Line the chilled base with baking paper and fill with baking beans. Blind bake in a preheated oven at 200°C for 12-15 minutes.
  6. Remove the baking paper and baking beans and continue to cook for a further 10-15 minutes until the pastry on the bottom has dried and looks golden. Leave pastry to cool.
  7. For the butterscotch filling, melt the butter with 1/2 of the milk. Once the butter has melted stir in the sugar and mix until dissolved.
  8. Mix the remaining milk with the flour until you have a smooth paste. Add the paste to the rest of the ingredients and let the mixture bubble gently for 1-2 minutes until it thickens. Pour the butterscotch into a separate bowl and leave to cool. Place cling film on top of the butterscotch to stop a skin from forming.
  9. Once cooled, pour the mixture into the cooled pastry case and place the tart in the fridge for at least 4 hours (preferably overnight) until set.
  10. For the shards, pour the melted chocolate onto a piece of baking paper and spread out to your desired thickness. Sprinkle over popping candy and place in the fridge/freezer until fully set. Break the set chocolate into shards and place them into the butterscotch tart to set. I like to dust my shards with some gold dust to add a pop of colour and shine. Cut the tart into slices and enjoy :D