Authentic Butterscotch Tart Recipe and a Thorough Guide from British Origins to Recreating School Dinners at Home [Ingredients, Method, and Popular Variations Included]

Did you ever hear of butterscotch tart, the beloved dessert from British school lunches? In the 1980s, it was served almost weekly in primary schools all across the UK, and even now it’s cherished as a “nostalgic taste.” However, many people may find themselves wondering, “I want to recreate the authentic flavor at home, but choosing the right ingredients and getting the filling texture just right is hard,” or “What’s really so different between store-bought and homemade?”

In fact, there’s an ongoing debate about the origins of butterscotch tart: was it Scotland in 1667 or Yorkshire in the 19th century? British tradition is packed into this dessert, from the golden ratio of butter, brown sugar, and milk to the golden crust achieved through blind baking. What’s more, there are now recipes with about 290 kcal per slice and ways to adjust the sugar and fat balance, along with modern variations like quick versions using condensed milk or making mini tarts.

“By reading to the end, you’ll fully understand the tricks to recreating this traditional flavor at home like a pro, its nutrition and storage methods, and how it differs from store-bought versions.” Why not step with me into the rich world of authentic British butterscotch tart?

What is Butterscotch Tart? Its Origins and the Full Picture of a British Traditional Dessert

Butterscotch tart is a classic dessert from the UK, made by filling a crisp pastry crust with a rich butterscotch filling. The toasty, caramel-like sweetness and deep buttery flavor are perfectly balanced, and it’s known for its melt-in-the-mouth texture. Loved across the UK, it holds a special place in many people’s hearts, especially as a school dinner dessert. Recently, there are plenty of recipes for making it at home and a growing number of commercial products, making it a point of interest even in Japan.

Butterscotch Tart Origin: The Debate Between Scotland and Yorkshire

There are several theories about the origin of butterscotch tart, but Scotland and Yorkshire in northern England are the most prominent claimants. Scotland has records of butterscotch confectionery appearing in 1667, while Yorkshire is said to have established the tart form in the 19th century. The ingredients and methods used vary between regions, with each preserving tradition while showing their own unique twist.

The Difference Between the 1667 Scotland Origin Theory and the 19th-Century Yorkshire Version

Region	Origin	Main Characteristics
Scotland	1667	Originated from butterscotch candy, simple sweetness
Yorkshire	19th century	Pastry crust + butterscotch filling, richer flavor

The Scotland origin theory is based on a simple caramel made from sugar and butter. On the other hand, the Yorkshire version evolved into a dessert by combining it with a pastry base.

Butterscotch Tart School: The History of a Retro Dessert Loved in School Lunches

Butterscotch tart has long been a staple dessert in British school lunches. Especially from the 1970s to the 1980s, it was hugely popular in “school dinners” at many primary and secondary schools throughout the UK. The creamy caramel flavor, rarely found at home, became a special memory for children. Even now, it’s fondly remembered as a retro dessert by many.

Staple Menu and Cultural Significance in 1980s British School Dinners

• A symbol of nostalgic school lunches
• Often handmade in the school kitchen
• Served with cream or custard
• Deeply popular as a taste remembered with friends and teachers

It was also served at school events and family parties, becoming deeply rooted in British food culture.

Butterscotch Tart Recipe UK: Features and Evolution of Authentic British Recipes

British butterscotch tart recipes blend traditional ingredients with modern creativity. The basics are flour, butter, sugar, and milk, but in recent years, variations using condensed milk or biscuit bases have become popular. There are also more recipes that can be made quickly, as well as gluten-free and vegan versions.

The Evolution and Regional Variations: Tradition vs. Modern Arrangements

Type	Key Ingredients	Notes
Traditional Recipe	Pie crust, butter, brown sugar	Nostalgic flavor, school recipe
Modern Arrangement	Biscuit base, condensed milk	Quick and easy, home-friendly
Regional Version	Added salted caramel, chocolate	Famous Yorkshire origin

While preserving tradition, this dessert has continued to evolve with the times, making it a beloved treat not only in the UK but around the world.

Complete Butterscotch Tart Recipe: A Pro Guide to Ingredient Selection

To perfectly recreate the classic British dessert butterscotch tart at home, choosing the right ingredients is key to success. To capture the flavor cherished in UK school lunches, opt for high-quality flour, butter, and brown sugar as your base. Local recipes recommend using whole milk and fresh butter to achieve a creamy, rich taste. With easily available ingredients from your local supermarket or import stores, you can make an authentic butterscotch tart at home.

Butterscotch Tart Ingredients: Essential Details and Quantity Comparison

The basic ingredients for butterscotch tart are simple, but your choices will greatly influence the final taste. Refer to the table below for the optimal quantities and characteristics.

Ingredient	Standard Amount (23cm pan)	Characteristics & Tips	Alternatives
Flour (cake flour)	175g	Crispy-textured base	Gluten-free flour
Unsalted butter	100g–175g	Rich flavor and depth	Margarine, plant-based butter
Brown sugar	180g–250g	Rich caramel flavor	Cane sugar, light brown sugar
Milk (whole recommended)	110ml–150ml	Creamy finish	Unsweetened soy or almond milk
Cornstarch or cake flour	2–3 tbsp	Thickens the filling	Tapioca starch
Vanilla essence	1 tsp	Adds aroma	Vanilla beans
Eggs	1 whole + 1 yolk	Improves dough cohesion	Water + oil for egg-free option
Salt	A pinch	Enhances flavor	Can be omitted

Choosing the Best Brown Sugar, Butter, and Milk (and Substitutes)

• Brown sugar is the key to butterscotch tart’s rich and toasty flavor. While cane sugar or light brown sugar can be used as substitutes, brown sugar is recommended for its unique taste.
• Butter should be unsalted, and chilling it before cutting will help achieve a crisp crust. For a vegan option, plant-based butter works well.
• Milk—using whole milk will make the filling smoother and richer. You can also try variations using low-fat milk or almond milk.

butterscotch tart with condensed milk・Condensed Milk Recipe Variation

If you want to save time or enhance richness, a recipe using condensed milk is recommended. You can easily achieve a rich, smooth filling.

Time-Saving Effects, Flavor Changes, and Tips for Adjusting Quantities

• Time-Saving Points

1. The filling can be made in a single pot
2. Baking and cooling times are shortened

• Flavor Changes
• Adding condensed milk increases the milky sweetness and smoothness.
• Reduce the amount of sugar a little compared to the standard recipe to balance the sweetness.

Ingredient	Standard Amount	Arrangement Tips
Condensed milk	150g–200g	Reducing sugar by 50g is ideal
Brown sugar	130g–180g	Can adjust for less sweetness
Butter	100g	Same amount as regular recipe
Flour/Cornstarch	2–3 tbsp	Adjusts thickness of the filling
Milk	80ml	Maintains smooth texture

butterscotch tart filling・The Golden Ratio and Ingredient Science

What determines the deliciousness of the filling is the ratio of ingredients and the sugar heating process. By following the measurements, you’ll create a smooth, rich butterscotch tart.

The Secret of Caramelization and Creaminess in the Mixture

• Caramelization Mechanism
• Brown sugar and butter are slowly heated over low heat, allowing the sugars to dissolve and caramelize. This process is key to the aroma and deep flavor.
• The Secret to Creaminess
• Adding flour (or cornstarch) and milk while stirring constantly prevents lumps and results in a thick filling. The fat in whole milk or condensed milk leads to a creamy finish.
• Example of the Golden Ratio

1. Brown sugar : Butter : Milk = 2 : 2 : 1
2. The filling sets even more as it cools, making it easier to cut

With careful ingredient selection and proportions, you can easily enjoy authentic butterscotch tart at home.

Basic Method for butterscotch tart: Step-by-Step Mastery

butterscotch tart recipe easy・Beginner Recipe Ready in Under 30 Minutes

Butterscotch tart is a classic British dessert with few ingredients that even beginners can make quickly and easily without fail. When making it at home, having the following ingredients on hand is convenient.

Ingredient	Amount	Role & Tips
Pie crust (store-bought)	1 sheet	Easy to use
Unsalted butter	100g	Key to richness and flavor
Brown sugar	120g	Sweetness and aroma of butterscotch
Cake flour	30g	Adds thickness to the filling
Milk	200ml	For a mild, mellow flavor
Vanilla essence	A few drops	Fragrant accent

Steps

1. Line the tart pan with the pie crust and prick holes with a fork.
2. Bake in a preheated oven at 180°C for 15 minutes, then let cool.
3. Put butter and brown sugar in a saucepan and melt together over medium heat, stirring.
4. Add cake flour and mix to avoid lumps, then gradually add milk.
5. Once the mixture thickens, add vanilla essence and pour into the pie crust.
6. Chill in the refrigerator for 1–2 hours to finish.

Super Easy Steps for Using Store-Bought Pie Sheets and Zero-Failure Tips

By using store-bought pie sheets, you can greatly reduce the risk of failure. Keep the following points in mind for even better results:

• Use the pie sheet well-chilled
• Press it firmly into the pan and shape the edges nicely
• Prick the bottom with a fork to prevent puffing
• Blind bake to maintain crispiness
• Pour in the filling while it’s still hot

With this method, even those unfamiliar with handling ovens or ingredients can try it with confidence.

butterscotch tart with biscuit base: Steps for the Biscuit-Based Version

Using a biscuit base means you can make the tart shell easily without an oven. The crispy texture and buttery flavor pair perfectly with the butterscotch.

Ingredient	Quantity	Role & Tips
Biscuits	120g	Crushed to form the base
Unsalted butter	60g	Binder for the biscuits

Steps

1. Crush the biscuits finely.
2. Add melted butter and mix until evenly moistened.
3. Press into the tart pan and chill in the refrigerator for 30 minutes.
4. Pour in the filling and chill to finish.

No-Bake Base Creation and Replicating Crumble Texture

• Graham crackers or digestive biscuits are recommended
• Press firmly for a base that won’t crumble easily
• After chilling, the base will hold up when you pour in the filling
• Adjust the biscuit coarseness to control the crumble-like texture

With these steps, you can achieve an authentic texture even without baking.

Perfect Technique for Blind Baking

Blind baking the pie crust keeps it crispy and prevents sogginess from the filling’s moisture.

Step	Tips & Key Points
Line the pan with crust	Press into all corners
Prick with a fork	Prevents puffing
Add baking sheet	Prevents uneven baking
Add weights (dried beans, etc.)	Ensures even baking
Bake at 180°C for 15 minutes	Until lightly browned

Pro Details for a Golden Finish and Preventing Shrinkage

• Don’t remove from the pan immediately after baking; wait until it cools a bit
• Remove the baking sheet and weights right after baking for a smooth surface
• Resting the dough in the fridge for at least 30 minutes prevents shrinkage
• The ideal crust color is a light golden brown at the edges

This method will give you a butterscotch tart that looks as beautiful as it tastes.

Expert Techniques for Butterscotch Tart Filling: Secrets for a Rich Finish

butterscotch tart filling: Perfect Caramelization and Thickening Control

The ideal butterscotch tart filling achieves both the flavor of caramel and a smooth, luscious texture. The key is to thoroughly melt brown sugar and butter, heating carefully without letting it burn. By adding the milk gradually after the sugar has completely dissolved, you can prevent separation or lumps from forming. Flour or cornstarch is also essential for adjusting the thickness. When mixing, avoid high heat and gently heat over medium to achieve a creamy finish. Additionally, adding vanilla essence at the end will dramatically enhance the flavor.

Boiling Time, Temperature Control, and Using Essence to Boost Flavor

When heating the caramel filling, temperature control is crucial. Aim to maintain 90–95°C, and after boiling, continue stirring over medium heat for no more than 2–3 minutes. If the temperature is too high, there’s a risk of burning, so using a thermometer is reassuring. For a deeper aroma and flavor, add vanilla or butterscotch essence at the end. Make sure to add the essence after turning off the heat so the aroma doesn’t dissipate.

Salted Butterscotch Tart: Balancing Saltiness and Timing for the Perfect Touch

To create a salted caramel flavor, the type of salt and when you add it are key. Adding a pinch of sea salt during the stage where the filling is being simmered brings out the sweetness and sharpens the overall flavor. Use no more than 0.5% of the total amount as a guideline. For a beautiful appearance and a textural accent, scatter sea salt crystals on top as a final touch. To preserve the texture of the salt, sprinkle it just before the tart cools completely.

The Role of Sea Salt and Arranging Sea Salt Crystals for Presentation

Sea salt pairs well with the sweetness of butterscotch, adding depth to the aftertaste. Using sea salt crystals as a finishing touch not only gives a luxurious appearance, but also allows you to enjoy the crisp texture of salt when you take a bite. By evenly scattering them over the tart’s surface, every bite is brought to life by the striking contrast of saltiness and sweetness.

Achieving the Ideal Wallpaper Paste Consistency

The perfect consistency for butterscotch tart filling is similar to wallpaper paste. The mixture should feel slightly heavy when poured, and once chilled, it should hold a beautiful cross-section. If you overcook, it becomes too firm; if you undercook, it will flow out—so adjusting the heat and timing is essential.

Guide to Simmering Time and Practical Viscosity Checks

A typical simmering time is 7–10 minutes over medium heat. Use a spatula to trace the bottom of the pan; if the trail remains for 2–3 seconds, the mixture has thickened enough. Since it will set more as it cools, it’s best if the filling feels “a little loose” during cooking. For the final check, drop a teaspoon of the filling into cold water—if it holds its shape, you’ve reached the ideal consistency.

Butterscotch Tart Variations: From Apple to Tartlets

Apple Butterscotch Tart: How to Pair with Fruit

Adding apple to butterscotch tart creates a perfect harmony between the rich caramel sweetness and the refreshing tartness of fruit. Tart varieties like Granny Smith or Kougyoku are especially well suited to the depth of butterscotch. Slice the apples thinly and either arrange them evenly over the filling or lightly sauté them first to balance out the moisture—this prevents the tart from becoming soggy. To bring out the fruit’s natural sweetness, keep added sugar to a minimum.

Balancing Tartness and Adjusting Baking Temperature

For apple butterscotch tart, balancing the sweetness of the filling with the tartness of the fruit is key. The basic baking time is about 25 minutes at 180°C, but depending on the apple’s moisture content, you may want to add an extra five minutes for the perfect finish. If it looks like it might burn during baking, cover it with aluminum foil. After baking, let it cool thoroughly to set the filling and maintain a beautiful cross-section when sliced.

Butterscotch Tartlets: Efficient Mass Production of Mini Tarts

Mini butterscotch tartlets are perfect for parties and entertaining. By using store-bought tart shells, you can quickly make large quantities with minimal effort. Use the regular filling recipe and simply spoon it into the mini shells. For these small tarts, bake at 160°C for 10–12 minutes. Once cooled, decorate them with fruit or nuts for a gorgeous finish.

Using Tart Cases and Mini Size Process for Parties

When making tartelettes, using ready-baked store-bought mini tart cases allows for quick preparation and consistently good results. The process is simple: pour the butterscotch filling evenly into the cases, chill in the refrigerator for about 30 minutes, and they’re done. Mini sizes are especially popular as finger food, making them perfect for parties, buffets, and even lunch boxes.

Chocolate Butterscotch Tart: Chocolate Fusion Variation

The combination of butterscotch tart and chocolate is an indulgent twist that brings out even more richness and sweetness. By mixing dark chocolate into the filling, you achieve a deeper, more complex flavor. Topping with white chocolate chips at the end adds a pleasing visual contrast. Spreading ganache on the surface gives the tart a luxurious finish.

White Chocolate Chip Topping and Ganache Version

By sprinkling white chocolate chips after baking, you add both a textural accent and an elegant appearance. For the ganache version, melt chocolate and heavy cream in equal amounts, then pour it over the tart surface to create a smooth, rich layer. You can adjust the thickness of the ganache to your liking, and chilling it thoroughly in the refrigerator results in a glossy, beautiful finish.

Butterscotch Tart: Storage, Nutrition, and Practical Tips

Butterscotch Tart Calories: Nutrition and Calorie Calculation per Slice

Butterscotch tart is loved for its rich sweetness and depth, but its calories and nutritional values are also important to note. The approximate nutritional values for one slice (when cut into 8 pieces) are as follows:

Item	Amount per Slice	Notes
Energy	About 450kcal	High due to butter and sugar
Carbohydrates	About 35g	Uses brown sugar
Fat	About 25g	From butter and the crust
Protein	About 4g	From milk and eggs
Fiber	About 1g	From wheat flour

Tips for a Low-Carb Version

• Replace part of the sugar with a low-carb sweetener
• Use whole wheat flour or oatmeal in the crust
• Adjust the amount of butter and use almond flour

With a few adjustments, you can enjoy this tart even while dieting.

Best Methods for Storage and Reheating

Butterscotch tart is easy to make ahead and store, keeping its delicious flavor without losing its appeal. With proper storage and reheating, you can enjoy a professional taste any time.

Storage Tips

• Refrigeration: Wrap or store in an airtight container for up to 3 days
• Freezing: Wrap each slice after cutting and store for up to 1 month

Defrosting and Reheating Techniques

• Best to thaw slowly in the refrigerator
• If you want to eat it right away, heat in the microwave for about 10 seconds
• Toast lightly in an oven toaster to enhance aroma

By following these steps, you can preserve the freshly made flavor and texture.

Butterscotch Tart Tesco/Asda: Comparing Store-Bought and Homemade for Taste and Cost

In the UK, butterscotch tart is sold by supermarket brands like Tesco and Asda. Here’s a comparison between store-bought and homemade versions.

Comparison Item	Store-Bought (Tesco/Asda)	Homemade
Taste	Mild sweetness, appeals to all	Rich flavor, fully adjustable
Texture	Firmer, thicker crust	Choose between moist or crisp
Ingredients	Includes preservatives/flavorings	Additive-free, select ingredients
Price	Whole tart: about £3–5	Ingredients: about £2–4

Homemade Advantages

• Freely adjust sweetness and butter content
• Customize toppings and variations to your liking
• No need to worry about preservatives or additives
• Flexible for allergies and special needs

Store-bought tarts are convenient, but baking at home lets you enjoy the authentic, freshly made taste to the fullest.

Comparing Famous Butterscotch Tart Recipes: From Mary Berry to the BBC

Mary Berry Butterscotch Tart: Analyzing the Features of the Mary Berry Version

Mary Berry, known as an authority on British home cooking, offers a butterscotch tart that builds on the flavors of traditional school dinners while incorporating tweaks that make it easy to prepare in modern kitchens. What stands out is the rich balance of butter and brown sugar, paired with a flavor profile reminiscent of a decadent toffee fudge. The filling, in particular, has a smooth, rich finish, and some variations include the addition of egg yolks or condensed milk. The method is straightforward, making it highly rated for being beginner-friendly and hard to mess up. All the required ingredients are easy to find at home, and you can recreate authentic flavors in a short amount of time, which adds to its appeal.

Toffee Fudge-Like Flavor and Unique Ingredients

In the Mary Berry version, the amounts of butter and brown sugar are slightly higher, resulting in a filling that sets firmly. Additionally, using condensed milk and vanilla essence helps achieve a deep, toffee fudge-like richness and sweetness. Since you only need ingredients readily available at supermarkets, there’s no need for anything special, making it easy to whip up at home. The tart crust also emphasizes a crisp texture, and the key is to let it rest thoroughly in the fridge.

Butterscotch Tart Recipe BBC: Dissecting the BBC Good Food Official Recipe

The BBC Good Food butterscotch tart recipe faithfully preserves the traditional British taste while adapting it for today with clear, easy-to-follow steps. It stands out for its straightforward list of ingredients and process, and for step-by-step instructions accompanied by photos. Users frequently praise it for being “highly authentic” and “not overly sweet, so easy to eat.” It also features ingredient measurements that are easy to follow and clearly marks baking and chilling times, so even first-timers can tackle it with confidence.

Detailed Steps and User Reviews

The BBC recipe features a classic tart crust made from plain flour, butter, and sugar, with a filling using brown sugar and whole milk. The following steps are especially popular:

1. Chill the dough well to create a crisp tart base
2. Simmer the filling over medium heat to achieve the right thickness
3. Chill thoroughly in the fridge to ensure it holds its shape

Many users praise it as “the nostalgic taste of school dinners,” and say it’s “hard to fail” and “fun for the whole family,” earning strong popularity.

Comparing Jane’s Patisserie / Nigella Versions

Both Jane’s Patisserie and Nigella offer their own unique takes on butterscotch tart. Jane’s Patisserie features a biscuit base and a no-bake approach for easy preparation. The filling is enriched with heavy cream and salted caramel, creating a rich and modern flavor profile.

Nigella’s version, while faithful to tradition, emphasizes a deep buttery sweetness, with particular attention paid to the filling’s texture and aroma. Both recipes deliver an Instagram-worthy appearance, and their modern twists are especially popular.

Unique Touches and Authenticity Rankings by Each Chef

Recipe Name	Crust Characteristics	Filling Features	Authenticity	Originality
Mary Berry	Crisp pastry crust	Toffee fudge-like, rich flavor	★★★★★	★★★☆☆
BBC Good Food	Traditional pie crust	Classic, easy to eat	★★★★☆	★★☆☆☆
Jane’s Patisserie	Biscuit base	No-bake, salted caramel	★★★☆☆	★★★★★
Nigella	Tradition-focused	Rich butter & sweetness	★★★★☆	★★★★☆

Each recipe has its own appeal, offering something for both traditionalists and fans of creative twists.

Butterscotch Tart Practical Q&A: Common Mistakes and Solutions

Here’s a summary of common mistakes when making butterscotch tart, along with tips to avoid them. Use the table below as a reference to help ensure consistent results.

Trouble Example	Cause	Solution
Filling won’t set	Incorrect amount of milk or butter, insufficient heating	Boil down over high heat and add cornstarch
Pastry shrinks	Not rested enough in the refrigerator	Chill the base thoroughly and poke holes with a fork
Sugar becomes lumpy	Not enough mixing, uneven heating	Stir continuously over low heat
Burns	Heat is too high	Cook over medium-low heat, stirring carefully from the bottom of the pan

Tips

• Avoid high heat; continuous stirring improves smoothness
• Check the temperature of the filling before pouring into the mold
• For a beautiful finish, cut only after thoroughly chilling

butterscotch tart school recipe: Secrets and Variations for Recreating School Lunch Style

Let’s go over the key points to recreating a school lunch-style butterscotch tart. For those who want to enjoy that nostalgic retro flavor, keep these tips in mind:

• Golden ratio of ingredients: Don’t skimp on butter, brown sugar, and whole milk
• Easy variation: Adding condensed milk increases richness and smoothness
• Choice of base: Either pie crust or biscuit base is fine
• Finishing touch: Chill in the refrigerator for at least 3 hours

Examples of variations

1. Add chocolate sauce for a richer taste
2. Try a toffee flavor for an adult twist
3. Make mini tarts for parties

Pairing with Pink Custard and Nostalgic Recreation

In British school lunches, butterscotch tart was often served alongside pink custard. This combination is not only visually appealing but also offers a superb balance of flavors.

• Pink custard is colored with strawberries or raspberries
• The sweetness of the butterscotch tart and the tartness are perfectly balanced
• Recommended for celebratory desserts or special occasions at home

Example of simple pink custard ingredients:

• Milk
• Vanilla essence
• Sugar
• A small amount of strawberry purée

butterscotch tart near me: Purchase and Delivery Options

If you don’t have time to make butterscotch tart at home, you can find it at British or certain imported food stores, or order online.

• Chilled or frozen products available at supermarkets (Tesco, Asda, Sainsbury’s, etc.)
• Delivery from specialty shops or bakeries online
• Some British confectionery specialty stores in Japan also carry it

Easy ways to purchase

1. Check the dessert section at supermarkets
2. Search for frozen tart products at online shops
3. Reserve in advance at local British cafes

British Supermarket Stock and Online Ordering Guide

Here’s a summary of stock status at major UK supermarkets and how to order online.

Store Name	Product Availability	Online Order	Price Guide
Tesco	◎	Available	From £2.50
Asda	◎	Available	From £2.00
Sainsbury’s	◯	Available	From £2.80

• Search for “butterscotch tart” on the official website and check stock
• Check delivery areas and shipping costs in advance
• For personal imports to Japan, shops offering frozen shipping are recommended

old school butterscotch tart: A Modern Take on the Retro Classic

The old school butterscotch tart, served at school dinners in the 1980s, is still beloved by many. Here are faithful recreation methods along with some modern arrangements.

• The classic recipe uses plenty of butter and brown sugar
• Choose either pie crust or shortcrust pastry for the base
• The filling is smooth and characterized by a caramel-like richness

Modern Variations

• Top with salted caramel or nuts
• Make it healthier with gluten-free pastry or plant-based milk
• Easier to eat as mini tarts or tartlets

Faithful 80s Dinner Recipe Recreation and Updated Versions

To faithfully recreate the 1980s school tart, these points are key:

• Pay attention to the type of brown sugar used
• Stir constantly while heating to prevent burning
• Chill thoroughly before cutting to reproduce that classic texture

For an updated version, add chocolate or fruit for a more varied dessert. Recommended for both specialty shops and recreating at home.