Butterscotch Tart Recipe

Butterscotch Tart Recipes

Ingredients :

175g plain flour

100g butter or margarine

1 tsp ground cinnamon

1 tbsp caster sugar

1 egg yolk, size 1


100g soft dark brown sugar

2 heaped tbsp cornflour

1/2 tsp salt

450ml semi skimmed milk

1 egg, size 1, beaten

50g butter

1/2 tsp vanilla essence

150ml whipping cream and chocolate curls to decorate

Method :

Preheat the oven to Gas 6, 400F, 15 minutes before baking. Place the flour into a mixing bowl. Add the butter or margarine, with the ground cinnamon and caster sugar. Add the egg yolk with 2-3 tsp cold water. Using the fingers, work the mixture into a smooth, but not sticky, dough. Knead lightly on a floured surface, wrap and chill in the fridge for 30 minutes.

Roll out on a lightly floured surface and use to line an 20.5cm fluted flan ring. (Place the flan ring on a baking sheet if the ring has no base). Take care not to split the pastry, and ensure that the sides are of uniform thickness.

Place a sheet of tin foil or greaseproof paper and baking beans in the base and bake blind for 10-15 minutes. Remove the foil or paper and baking beans and cook the flan for a further 5-10 minutes, or until pale golden and cooked completely. Leave on one side to cool while preparing filling.

Place the soft dark brown sugar, the cornflour and salt into a pan and gradually mix in milk to form a smooth paste. Place over a gently heat, cook, stirring throughout until thick and free from any lumps. Turn off the heat and gradually beat in the egg. Return saucepan to the heat. Cook gently for a further 2-3 minutes, stirring continuously. Remove from the heat, then beat in the butter and vanilla essence. Beat until smooth and glossy. Pour into the flan case and smooth the top. Leave to cool, then chill in the fridge for at least 2-3 hours before decorating.

Whip the cream until thick, place in a piping bag fitted with a star nozzle and pipe a pattern on top of the tart. Decorate with the chocolate curls. If the butterscotch filling is a little lumpy, either sieve it or give it a whiz in a food processor or blender after cooking, then add the butter and vanilla essence.

Crisp, lightly pastry that melts in the mouth. Flavored with just a hint of cinnamon and filled with a rich buttery center that's wickedly delicious, try making this special treat.

Serves 10

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