Ruby Bhogal served up a delicious butterscotch tart with short shortcrust pastry on Steph’s Packed Lunch.

The ingredients for the chocolate sweet short crust pastry are: 125g salted butter, at room temp, 1 tsp vanilla bean paste, 50g caster sugar, 1 medium free-range egg, 200g plain flour, sifted, 25g cocoa powder, sifted and 1 medium free-range egg for egg wash.

For the butterscotch filling: 360g unsalted butter, 60ml whole milk, 1.5 tsp vanilla bean paste, Pinch of salt, 360g soft light brown sugar, 30g corn flour, sifted and 160ml whole milk.

To serve: 450ml double cream, 15g of sifted Icing Sugar, Splash of vanilla bean paste and Shaved chocolate, to decorate (optional).

See more dessert recipes in the book titled: Tasty Dessert: An Official Tasty Cookbook available from Amazon now.