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.
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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 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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