Butterscotch Meringue Tart Recipe

Name: Butterscotch Meringue Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces cold butter, cut into cubes; 4 ounces flour; 1 ounce sugar; 2 ounces ground hazelnuts; 2 -3 tablespoons ice water; 1 egg yolk; 2 ounces cornstarch; 4 ounces dark brown sugar; 1 ⅓ cups milk; 2 ounces butter; 3 egg yolks; 1 ½ teaspoons vanilla extract; 3 egg whites; 6 ounces sugar, plus; 1 tablespoon dark brown sugar; 2 tablespoons sliced almonds

Servings: persons

3 ounces cold butter, cut into cubes
4 ounces flour
1 ounce sugar
2 ounces ground hazelnuts
2 -3 tablespoons ice water
1 egg yolk
2 ounces cornstarch
4 ounces dark brown sugar
1 ⅓ cups milk
2 ounces butter
3 egg yolks
1 ½ teaspoons vanilla extract
3 egg whites
6 ounces sugar, plus
1 tablespoon dark brown sugar
2 tablespoons sliced almonds

1
For crust: Put butter, flour, sugar and ground hazelnuts in processor, process until mixture resembles coarse meal; add 2-3 tblsps ice water and the egg yolk and process using on/off turns until stiff dough forms; gather dough into a ball, flatten into a disk, cover in plastic wrap and refrigerate for 30 minutes; preheat oven to 400F; roll out and pastry to fit 8 inch-diameter tart pan and press in to fit bottom and sides; place a sheet of foil over crust and fill with dry beans or pie weights; bake in preheated oven for 10 minutes, carefully remove foil and beans and bake 5 minutes longer; remove and cool.
2
For filling: Mix cornstarch with sugar in a small saucepan over medium-low heat; slowly add the milk, whisking constantly, and cook until the cream thickens; remove from heat and cool for 10 minutes; whisk in butter, egg yolks and vanilla; pour cream into crust.
3
For meringue: Beat egg whites until soft peaks form; add sugar and beat until stiff, but not dry, peaks form; cover cream filling with meringue, sealing to edge of pastry and make decorative peaks and swirls in meringue; sprinkle over 1 tblsp dark brown sugar and flaked almonds.
4
Bake at 400F for 10-12 minutes, until meringue is a nice golden colour.

1074

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 ounces cold butter, cut into cubes, 4 ounces flour, 1 ounce sugar, 2 ounces ground hazelnuts, and more.

Yes, Butterscotch Meringue Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Butterscotch Meringue Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions