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.
