So today we’ve got one of those indulgent recipes. I clearly remember the days we had Butterscotch Tart for school dinner – the word would spread all the way down the lunch queue. Never had school kids been so excited to eat school dinners!
Note – This recipe has been updated from the archives – first published in June 2019. The recipe ingredients remains the same but I’ve updated the method and added new images and helpful content.
Butterscotch tart is a classic, nostalgic dessert. It comprises a shortcrust pastry topped with “butterscotch”. The butterscotch is a very sweet filling made with milk, brown sugar, butter and flour and tastes a bit like caramel, although the texture is a little different. In my opinion, butterscotch tart isn’t complete without chocolate 100s and 1000s.
My silky butterscotch tart melts in your mouth. Serve it as it is, spoon over whipped cream or add a scoop of eggless vanilla ice cream .
I keep the recipe easy by using a store-bought pastry case which is a perfect substitute to homemade.
If you’ve ever tried to recreate this dessert at home, you’ll know it can seem a little delicate to get just right—but don’t worry, with this recipe, you’ll get a perfectly silky filling that sets beautifully. The method I use ensures the butterscotch thickens just enough on the stove and firms up in the fridge so you can slice it cleanly. No more runny middles or guessing when it’s done—just follow the steps and give it the proper chill time, and it’ll turn out exactly as you remember it from school.
I’ve also included a few tricks in the method that take care of common hiccups. For example, whisking the flour in steadily helps prevent lumps or graininess, and letting the filling cool slightly before pouring it into the tart case keeps the pastry crisp. Even though I use ready-made pastry for ease (always!), a quick blind bake ensures a base that holds up perfectly under the rich filling.
INGREDIENTS You’ll Need
I use a shop-bought sweet shortcrust pastry case for ease.
The butterscotch filling is a surprisingly simple list, but each ingredient matters.
The soft light brown sugar gives it a mellow molasses-like edge that makes it distinctly “butterscotch” rather than just caramel. I’ve tried it with dark brown sugar and I find the filling becomes a bit bitter and tastes like treacle – not the effect we’re going for.
The unsalted butter brings richness, while the whole milk and plain flour thickens the mixture just enough to slice once set.
You might be surprised that there’s no cream or eggs involved—just pure, simple school-dinner magic.
Top with chocolate sprinkles to make it authentic school dinner style.
Tips On How To Make It
To make the butterscotch filling – melt butter in a pan along with half the milk. Add in the sugar until it has fully dissolved then add in the milk flour paste to thicken. Cook until thickened, and allow to cool. Pour into the pastry case. Allow to cool, then refrigerate.
If your flour paste clumps in the butterscotch mixture, pass through a metal sieve whilst still hot. If only small clumps are left behind, the mixture should still thicken nicely, just cook it a little longer.
I cook the mixture until it reaches a runny pancake batter consistency whilst hot. As it cools, you will see it thicken further in the pan. Cook it too much and it won’t spread well in the pastry case.
Don’t rush the fridge time. Let it set for a good few hours, ideally overnight. The filling should wobble gently but hold its shape. If it’s too soft to slice cleanly, it probably needed a bit more cooking or chilling.
I suggest you call over your old school friends and serve them this butterscotch tart. I can guarantee that your guests will thank you once they re-live their school days. Although, be prepared for some serious reminiscing – I bet they’ll still remember that embarrassing thing that you did in the playground …
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Butterscotch Tart School Dinner Style
Equipment
- pan
Ingredients
- 1 sweet shortcrust pastry case 8 inch
- 170 gram unsalted butter
- 170 gram soft light brown sugar
- 100 millilitres whole milk
- 35 gram plain flour
- 1 tablespoon milk chocolate sprinkles
Instructions
- In a saucepan add butter and 50 mls milk and allow the butter to melt.
- Add in the sugar and gently whisk until the sugar has completely melted.
- Allow to come to a gentle boil.
- Prepare a paste by whisking the remaining 50 mls milk and the flour in a small bowl.
- Add the paste little by little to the hot sugar mixture whilst constantly whisking to prevent lumps.
- Keep on the heat and whisk the butterscotch mixture on medium heat.
- Cook for a further 3-4 minutes or until the mixture reaches a pancake batter consistency.
- Remove from the heat and let the mixture cool in the pan until it thickens a bit more.
- Pour the butterscotch into the pastry case, sprinkle over the chocolate sprinkles then let it cool to room temperature.
- Place in the fridge to set for 5 hours or ideally overnight.
- Cut into slices when ready to serve. You may want to clean the knife between slices to get a clean finish.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Butterscotch Tart School Dinner Style
Equipment
- pan
Ingredients
- 1 sweet shortcrust pastry case 8 inch
- 170 gram unsalted butter
- 170 gram soft light brown sugar
- 100 millilitres whole milk
- 35 gram plain flour
- 1 tablespoon milk chocolate sprinkles
Instructions
- In a saucepan add butter and 50 mls milk and allow the butter to melt.
- Add in the sugar and gently whisk until the sugar has completely melted.
- Allow to come to a gentle boil.
- Prepare a paste by whisking the remaining 50 mls milk and the flour in a small bowl.
- Add the paste little by little to the hot sugar mixture whilst constantly whisking to prevent lumps.
- Keep on the heat and whisk the butterscotch mixture on medium heat.
- Cook for a further 3-4 minutes or until the mixture reaches a pancake batter consistency.
- Remove from the heat and let the mixture cool in the pan until it thickens a bit more.
- Pour the butterscotch into the pastry case, sprinkle over the chocolate sprinkles then let it cool to room temperature.
- Place in the fridge to set for 5 hours or ideally overnight.
- Cut into slices when ready to serve. You may want to clean the knife between slices to get a clean finish.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Garvanu might not be a dessert you hear about every day, but once you’ve had a spoon, you’ll wonder where it’s been all your life! It’s a creamy, milk-based Gujarati dessert made with semolina, milk, sugar, and warm spices. This family recipe honours the method passed down through generations.
Note – This recipe has been updated from our recipe archives with new images, video and content. Recipe remains the same. First published in September 2016.
Kheer has always been a favourite of mine in every form and flavour. While rice kheer is my tried-and-true, I like to follow the seasons by making mango paneer kheer .
To make Garvanu (did you know this means sweet in Gujarati?) semolina is first roasted with ghee until it’s golden and develops a rich, nutty aroma. This is then simmered in milk and sugar is added to sweeten. It’s finished with cardamom powder and saffron. I like to add charoli whilst the kheer is still hot then garnish with nuts.
Divine!
Strictly speaking, the traditional version isn’t garnished with nuts, but I’ve added nuts and rose petals to highlight the beauty that she is!
My Mum would usually make garvanu around Sheetla Satam with methi makai na vada and poori or methi na thepla .
The humble semolina is often at heart of celebratory sweets across India and certainly in our home. Just see the transformation in sooji no siro for puja or sooji gujiya for holi!
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Milk – I use full fat milk to make the kheer extra creamy and thick. You may find that you need to add more milk as kheer cools.
Semolina – I use the coarse variety of semolina so that the kheer has texture and a bit of bite. I find that the fine variety makes the kheer smooth.
Sugar – I have made this recipe with regular sugar and brown sugar. Any will work. I do not recommend using jaggery in this recipe as it can cause the milk to split.
Ghee – I use a little of my homemade ghee to roast the semolina.
Cardamom – you’ll find this spice in almost every Indian sweet. I use green cardamom powder.
Saffron – saffron threads add luxury and richness to desserts. I add the saffron particularly when serving garvanu on special occasions.
Charoli – these small seeds are often added to Indian desserts to add texture and richness and taste nutty. Leave them out if you can’t find them.
Pistachio, almonds & rose petals – added to make the kheer look pretty! I’m sure you can agree.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Garvanu (Gujarati Semolina Kheer)
Equipment
- Kadai Pan
Ingredients
- 1 litre full fat milk
- 50 grams semolina coarse
- 80 grams sugar
- 2 tablespoon ghee
- ½ teaspoon cardamom powder
- 1 teaspoon charoli optional
- 4-5 strands saffron optional
Garnish
- pistachio and almond slivers
- rose petals
Instructions
- Heat ghee in a kadai and gently roast the semolina on low heat until it smells toasted. Take your time with this step to prevent burning. Remove the roasted semolina from the pan.
- Heat milk in the pan until it comes to a boil then reduce the heat to a simmer. Simmer for around 5 minutes. Keep stirring to prevent burning.
- Then add the roasted semolina to the milk and simmer for 3-4 minutes on low-medium heat. Keep stirring to prevent lumps forming.
- Add in the sugar and continue to simmer for 2-3 minutes.
- Remove from the heat, add cardamom powder, saffron threads and charoli (if using).
- The kheer will thicken as it cools so you may find it needs a bit more milk. The consistency of semolina kheer should be little thicker than normal kheer.
- Optionally decorate with the slivered nuts and rose petals.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
