Old School Caramel Tart CLASSIC BRITISH school Dessert

The caramel tart, particularly the version fondly remembered from school dinners in the UK, has an interesting place in British culinary history, though its origins are somewhat obscure.
The caramel tart gained widespread popularity as a staple in British school dinners.
School dinners in the UK, particularly from the post-war period to the late 20th century, are known for their simple, hearty, and often sweet dishes. These meals, including the caramel tart, were designed to be economical, easy to mass-produce, and palatable to children.
The widespread availability of condensed milk in the 20th century likely played a role in the popularity of such desserts.
Due to its long shelf life and affordability, condensed milk became a staple ingredient in many British kitchens, leading to its use in various desserts, including caramel tarts.
any adults in the UK fondly remember the caramel tart from their school days, making it a dish of nostalgia.
This nostalgia has led to a resurgence in popularity, with recipes often shared and cherished as a reminder of childhood.
While the basic recipe is quite simple, there are regional variations across the UK, with some versions including additions like chocolate or different types of pastry bases.
In its school dinner form, the caramel tart is more a product of practical, post-war British cooking rather than a dish with a long historical pedigree. Its simplicity, cost-effectiveness, and the nostalgic affection it holds for many who grew up eating it in schools have cemented its place in the annals of British culinary tradition.
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Remember, when following a recipe, it's important to taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations, which you can tailor to your liking. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.
For the Caramel Filling:
100g (5.3 oz) butter
100g (5.3 oz) dark brown soft sugar
397g can of condensed milk
3 tbsp golden syrup
½ tsp salt
Chocolate sprinkles
Note: some put a couple of tbsp of flour in the sugar mix cooking with the butter before adding the sugar - it holds the caramel together!
For the pastry:
420 g All Purpose Flour
65ml Water
150g Shortening
50g Butter / Marg
1 medium egg
1 tsp Apple cider vinegar
1 tsp salt
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I use a HYSapientia 24L Air fryer oven
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I used a 9-inch bottomless baking tart tin. I lined it with baking paper on the bottom, making it easy to remove the tart.
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[@rebeccarichards4968]

I would like to say a massive thank you to you, my husband of 30 years has always reminisced about a butterscotch pudding he had at school and as ive never heard of it and couldnt find a recipe ive never made it for him. Well i came upon your channel by chance and found this recipe and low and behold when i made it for him for our anniversary he said "that is best pud ive had in years and it reminds me of school." So a massive thanks and will go on to try many more of ur recipes. Ive already tried cod in parsley and that was delicious too.

[@BackyardChef]

Wow, Rebecca well done! Thanks for sharing. All the best to you both. Rik

[@francocarrieri1988]

That's what I'm talking about! That's what I'm talking about!

[@BackyardChef]

Steady! Best, Rik

[@casadefreedom3836]

I just love the way Rick says "tart". 😂

[@JamesStarkey-ub4ew]

This is my favorite snack. John and George loved it too and we took it with us often.

[@BackyardChef]

That's awesome! Thank you. Best. Rik

[@Planktilious1]

It was called butterscotch tart in the schools I went to and was the most delicious thing ever. We had it with custard.

[@BackyardChef]

Yes. Best, Rik

[@donnag5820]

It was a long time ago now but I’m sure we called it toffee cream tart in our area. It was a definite favourite.

[@chalkiememe4183]

We used to call it caramel cake and when word got out that it would be there at lunch time, us kids used to leg it to try get front of the cue and if they shouted “afters”, if any was left after everyone had their lunches, it was pandemonium 😂. My mum was supervisor dinner lady at another school nearby so if they had it on my mum would bring some home. Yummy with custard.

[@BackyardChef]

Great memories. Thanks for sharing. Best, Rik

[@heavygavy9521]

Brilliant sir this was my favourite at school many years ago be making it this week my granny was a dinner lady she had a full tray from school one corner burnt I said to her one Saturday after football how come one corner is always burnt she said back with a smile if it's burnt you get to take it home 😉 god rest the old girl ❤ thanks for the recipe 😊

[@BackyardChef]

Ha ha ha, loved this, thanks for sharing. Best, Rik

[@mirandamom1346]

I’m a pretty confident cook in general, but pastry and caramel are two things that make me nervous. I should make this tart if only to contribute to my personal growth (and girth 😂).

[@BackyardChef]

Ha ha ha, this is a girth grower for sure! Pastry isn't hard give it a go. Once you have made it a couple of times you will make all sorts of things. You can do it! Best, Rik

[@PeachTristan]

Wow! Great stuff. I shouldn't have watched this late at night! Hungry now

[@BackyardChef]

Thank you. Best, Rik

[@abundleofmyrrh]

Blast from the past, I’ve just made this and it’s just wonderful!!! 😁 Thank you sooooo much for uploading this recipe 🥳

[@BackyardChef]

Thank you. Best, Rik

[@annettefournier9655]

Holy cow! That's from school?!?! All we had was canned fruit, jello, maybe a canned pudding and yellow sponge cake. 😮

[@BackyardChef]

Yes it was! How to sugar up kids. Best, Rik

[@terryt.1643]

I have an old recipe for a lemon caramel that was made in the colonies. I bet it would go super for this. First I will have to try the old school recipe and then try the lemon caramel one. I really am looking forward to trying your shortcrust recipe. Greetings from California!

[@BackyardChef]

Sounds great! Thank you. Love to California. Best, Rik

[@juliewilbur647]

This looks to die for!!!!! So making this!!!!

[@BackyardChef]

Its a sweet one - tastes amazing. Personally one slice was enough. Would be nice with custard. Best, Rik

[@jademgeo8819]

FANTASTIC! I have been looking years for the same thing and this turned out tasting the same! Thanks

[@BackyardChef]

You are so welcome! Thank you. Best, Rik

[@ange1098]

Remember this from the 70s absolutely yummy.

[@BackyardChef]

Yes, very sweet now - it didn't seem so back then. Best, Rik

[@josephinesenior1150]

Hi Rik, we are loving your school days and traditional food recipes! Are you going to bring out a little book with them all in ? PLEASE ? Xx

[@BackyardChef]

I might just do that - I have been asked by so many people - I guess folks like real food Afterall. Thank you. Best, Rik

[@rebeccarichards4968]

Oh a book? Yes please.

[@ChristineTolley]

Butterscotch tart was made differently your recipe is what we used to make as toffee cream tart but looks lovely x

[@BackyardChef]

Thank you. Best, Rik

[@suziemai1285]

I loved Butterscotch Tart at School! Thankyou for the recipe!

[@BackyardChef]

You are so welcome!. Hoe you enjoy it. Best, Rik

[@fionaoehme8540]

I absolutely loved this at school. I also loved the chichen pie with the soggy pastry, and I can't find any recipes on how to do it any ideas

[@BackyardChef]

Leave it with me. Best, Rik

[@angiepanjie]

What was that? I’d absolutely forgotten about the chicken pie. It was so good! I think it had a name…in Scotland it did anyway. I’ll ask around😄

[@ZenonZolek]

Thanks Rik another for the save tab 👍

[@BackyardChef]

You bet! Its a sweet one! Best, Rik

[@jimhooper4252]

My mom always used to make jam turnovers with the left over pastry ….love your channel and all these lovely recipes thanks

[@BackyardChef]

You are so welcome! My Mum always made jam tarts with the leftover pastry! Just amazing for us kids! Best, Rik

[@bonnie5601]

Have been looking for a great pastry recipe abd the caramel filling looked so easy! THANK YOU

[@BackyardChef]

Hope you enjoy! Its a sweet one! Best, Rik

[@BacktheBlue60]

I only have a tiny little youtube channel, but I will start sharing your videos on there. I like your style of cooking. 💯

[@BackyardChef]

Thank you. My style is home cooked and as easy as possible without all the fluff. Hoping it helps others. Best, Rik

[@ginacable5376]

Heaven on a plate.

[@BackyardChef]

Thank you. Best, Rik

[@hammisanz2656]

Looks absolutely decadent. I'm gonna go make one!

[@BackyardChef]

Its a sweet one. Best, Rik

[@darda2449]

I wish I had taste-o-vision! By gord, this is cracking and then some, and I'm going to have to make this!

[@BackyardChef]

Hope you enjoy it. It's a sweet one - however, the smell of caramel is amazing. Best, Rik

[@sharonali4912]

Looks Delectable 😋 Thank you very much for the recipe 🫶

[@BackyardChef]

Sharon, its a sweet one! Best, Rik

[@visionhomeschoolingfamily]

That looks so good 👌👏👏👏

[@BackyardChef]

Thank you 😋Best, Rik

[@irenedonelon5723]

Blast from the past. School in the 80s in London, loved this! Im sure we called it toffee tart lol. So making this and the cornflake one, thanks!

[@BackyardChef]

Hope you enjoy, however this is a sweet one! Best, Rik

[@BacktheBlue60]

Oh my stars and garters!!!!! ❤

[@BackyardChef]

Steady! Its a sweet one. Best, Rik

[@BacktheBlue60]

@@BackyardChef sweet and a lil salty. nothin better!

[@BacktheBlue60]

simple, sweet and gorgeous. Rik I don't know why you don't have 100k subscribers yet!

[@BackyardChef]

Thank you! Cos I'm fat, old, talk and cook straight. Do not appeal. However, after cooking for a little while, some of the tosh on the internet I see would not work. I will not try to mislead anyone with a spoon of cocoa and a can of condensed milk by saying, "You won't believe it. " How to make a no-bake cake in 5 mins. Then they clearly take 30 mins to make something, with more ingredients. Then, never show up to eat it - have hundreds of thousands and, in some cases, millions of views. I have manners until I'm spoken to like some of the people on here. They have been getting a short end reply. I've tried to be nice in the replies recently. Everyone who has to pay their hard-earned money to make a meal should have that meal on the table. I've been in situations of having absolutely nothing and cooking to live. I wouldn't wish that on anyone - however, I have been able to cook worldwide. Which really suits me! I love watching and cooking with folks with the same passion as me. Even now, in my 60s, that's what it's about. Anyhow, a bit longer response. Thanks again, one day in 10 years! Best, Rik

[@BacktheBlue60]

Rik, we're worlds apart geographically, but you and I are next door neighbors in VERY many other ways. This isn't the best platform to explain it though, is it? I would love to know more about your life and what has brought you to this place in your life. Food and cooking are what brings comfort. You seem to get a pure satisfaction from tasting the foods you cook. That's really what it's all about. It is what connects us to family and friends. Sorry if I'm overstepping. I'm guessing that you've had an interesting life. Mine has been, too. I'm in my early 60's and finally enjoying the little things. I'm sorry for rambling on, especially where everyone can see this. Aw geez, I'm embarrassed.

[@BackyardChef]

No problems at all - thank you for your support - its been and is still a ride. One day, we will park up knowing the journey, even though a little bumpy has helped other's avoid some of the situations we have found ourselves in. Yes, neighbours around the world - I have had the opportunity to connect here with some lovely people, making all of this worth it. Best, Rik@@BacktheBlue60

[@LosPeregrinos51]

Originally known as Gypsy Tart - a "delicacy" from Kent, specifically the Isle of Sheppey.

[@BackyardChef]

thanks for sharing, Best, Rik

[@user-pd4do6tn6w]

Gypsy tart looks very similar but the filling is even easier to knock up! Literally whisk together dark muscavado sugar with a tin of sweetened condensed milk and pour into the tart case to cook in the oven! Tastes absolutely delicious!

[@user-pd4do6tn6w]

Sorry - I meant tin of evaporated milk!

[@sarahrabau5619]

Hi Rik, thanks for this, I’d love to make this old school treat (known as butterscotch tart at my school). However, at my school, they served it with a frothy vanilla sauce that we called ‘shaving foam’! Have you ever heard of this? If so, would you know how to make it? Another favourite dessert was a tray bake with stewed apples with a somewhat tangy vanilla mousse on top, finished off with cornflakes! Have you heard of that? I’d love to know how to make that one! Many thanks for all your wonderful recipes!

[@BackyardChef]

I will have to look through my notes. Thank you. Best, Rik

[@markflatters9819]

Seems that this was a staple dessert provided in UK schools for decades!! From memory I think they served it with custard.....it was absolutely sublime,full of calories OF COURSE but those were the days where kids burnt calories like a furnace simply because we were active all the time & not glued to our phones & gaming devices!!

[@BackyardChef]

Mark, you are dead right! Running around everywhere and not wearing their thumbs out sitting about. Best, Rik

[@sedulousdabbler5468]

It was called toffee cream tart down south. Lovely.

[@BackyardChef]

What a great name. Best, Rik

[@jademgeo8819]

favourite way of eating this is WITH CUSTARD!

[@BackyardChef]

Thank you. Best, Rik

[@deborahferguson1163]

Looks awesome!!

[@BackyardChef]

It was! Thank you. Best, Rik

[@EricPage-bn9ye]

Hi rik, would it still be possible to put a couple of tbls of flour once the caramel is made

[@BackyardChef]

I don't see why not! Thank you. Best, Rik

[@EricPage-bn9ye]

Hi Rik just tried it with the flour,,, it didn't work ended up with tiny lumps of flour in the toffee sauce, no matter how hard I mixed and beaten it 😢

[@LeesaDeAndrea]

What a yummy treat!

[@BackyardChef]

It really is! Very sweet. Best, Rik

[@kimdodd6677]

❤ahh memories Dont forget treacle tart as well with custard yuuuuuummmm

[@BackyardChef]

Done! will be up in a couple of days. Best, Rik

[@Nick-fg2fi]

I always think of the Child Catcher when I hear treacle tart.

[@matthewferroni6003]

Can you show us how to remove the paper lining from the tart before serving. This is the second tart video I've seen with the paper at the bottom. Cheers!

[@BackyardChef]

Next time for sure. Best, Rik

[@kirsiselei8703]

Omg, im sure i will soon fit out of the door😐😂 U have such nice recipes 💕👋🇫🇮

[@BackyardChef]

Thank you 😋sweet though! Best, Rik

[@gyorgykiszli4269]

Did you get your baking beads in Thailand? I have ordered some 10mm stone beads from Lazada and have been informed that you can use rice to weigh it down.

[@BackyardChef]

I did mate , off Lazada. Yes, you can use rice to weigh it down. It's not a problem - cheaper too out here! I use Lazada for most of my online out here. Best, Rik

[@gyorgykiszli4269]

I use Lazada for many items and now I can get items off Amazon which Lazada does not supply. My wifes son is having a monks ceremony in March so plenty of pies and cakes (Backyard Chef style).@@BackyardChef

[@andrea6421]

Yummmmm 😋

[@naheed03]

Love this video as I like Caramel tart but this is on the thin side if I’m honest. Needs more filling and I would cook the pastry 5 mins longer for colour and taste

[@BackyardChef]

You could also add flour to the filling mix like some do to bulk it out - a bot like a roux with sugar. Best, Rik

[@mrsplumbridge4888]

Hey ey!! 👍 thank you 😊

[@BackyardChef]

You are so welcome. It's a sweet one. Best, Rik

[@elizabethbotros1404]

I would love to know how you removed the tart from the baking tart from. Thanks Elizabeth from NYC 😊

[@BackyardChef]

Hi, Elizabeth I used a bottom less tart tin. the outer ring just drops off leaving the tart on the bottom and I just slid it on to the plate about 5 seconds. Best, Rik

[@elizabethbotros1404]

@@BackyardChef thanks Rik. Simple... No magic involved lol.

[@BackyardChef]

Yeah, it's one of those things you do, and maybe it would have been good to show it. Sorry about that. Best, Rik@@elizabethbotros1404

[@juliegraham5033]

I use a little ball of the excess pastry dough to gently push the pastry right into the corners of the tin. Any tips on how to stop the pastry from shrinking? Mine always shrinks 😢

[@BackyardChef]

Julie, that is why I always over hang and trip off. All the folks who run the pin over the tin to chop it off - then bake - it shrinks, always! Best, Rik

[@carmelaseverino681]

Do you have a beef satay recipe?

[@BackyardChef]

No, there is a chicken satay on here which you have looked at - its the same however use beef. Best, Rik

[@TonyMaillefert-Pitt]

I'm just about to try making this but my 100g of butter and 3 tbsp of golden syrup looks like a quarter of the amount in the video.

[@BackyardChef]

Thank you. Best, Rik

[@kevowski]

What’s the calorie count on this one Rik🤣 I’m diabetic so probably won’t be making this one.😔 Looking forward to the next one mate!

[@BackyardChef]

Stay away from it mate - I felt a huge rush after eating it - I was nearly running around the kitchen. Best, Rik

[@kevowski]

@@BackyardChef Quality 🤣

[@SimonPEdwards63]

As I remember british school dinners (lunch) it was swings and roundabouts. Sometimes you had a high calorie desert (pudding) like this that was great and then the next day you had liver full of vessels and half the kids threw up on thier plates.

[@BackyardChef]

Great days! Best, Rik@@SimonPEdwards63

[@juliemcleod1119]

Hi, thats not the same as Gypsy tart is it? I have tried over 40 years, to make gypsy tart, i get the flavor right, is just will not set or it splits :(

[@BackyardChef]

No, it isn't the same recipe. Have you tried cooking the butter and flour trick like a roux before cooking with the sugars? Best, Rik

[@juliemcleod1119]

@@BackyardChef No but i will, thanks.

[@mazerati8370]

❤

[@BackyardChef]

Thanks. Best, Rik

[@clem.savage5659]

Just wondering where the quantities are, please?

[@BackyardChef]

In the description, just scroll down there is a full ingredient list. Best, Rik

[@clem.savage5659]

Found it! …Many thanks. I remember this well at school. One Trip down memory lane coming up. 😊 thanks Rick.

[@BackyardChef]

You are most welcome. Another memory lane tonight in about 1 1/2 hours. It goes live. Best, Rik@@clem.savage5659

[@kdlofty]

What type of sugar is it?

[@BackyardChef]

There is a full ingredient list in the description scroll down. Best, Rik

[@kathleenmahanwilliams7491]

What are the sprinkles?

[@BackyardChef]

Chocolate. Best, Rik

[@pamb440]

This tart looks good, but I wouldn't make my pie dough this way. My grandmother passed down her tried and true pie dough recipe and I would never use soft butter or shortening for pie dough. Flour, salt, sugar, cold butter, and ice water are the best ingredients for a perfect pir crust, every time. Other than that, the tart looks wonderful.

[@BackyardChef]

Thank you - thanks for the tip. You must always make it the way you know. Best, Rik

[@PatienceOganne]

Mr.Chef pls indicate measurements. Thank you

[@BackyardChef]

In the description, scroll down full list. Thank you. Best, Rik