Name: Butterscotch Tart with Curry Shortbread Crust
Prep time: 120 min
Total time: 270 min
Ingredients: 120 g cold, cubed Butter; 350 g cold Milk; as needed roasted, coarsely chopped, to garnish Macadamia nuts; 1 teaspoon Curry powder; 50 g Golden caster sugar; as needed Pink himalayan salt flakes; 180 g Bread flour; 1 teaspoon Vanilla bean paste; 3 tablespoons Gelatine; 3 tablespoons Milk; 25 g Molasses; 100 g Muscovado sugar; 50 g Butter; 1 pinch Pink himalayan salt flakes; ½ teaspoon Baking soda; 330 g Single cream; 40 g Cornflour; 3 Egg yolk; 400 ml to serve Whipped cream

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Butterscotch Tart with Curry Shortbread Crust

Tenina Holder

Posted May 14, 2019 (Last updated January 12, 2022)

Serves

Total Time

4hrs 30mins

Calories

545

Quite the decadent dessert. Don’t be scared of the curry shortcrust. You may find you end up cooking ALL your pastry with curry powder in it.

Ingredients

Butter120 gcold, cubed
Milk350 gcold
Macadamia nutsas neededroasted, coarsely chopped, to garnish
Curry powder1 teaspoon
Golden caster sugar50 g
Pink himalayan salt flakesas needed
Bread flour180 g
Vanilla bean paste1 teaspoon
Gelatine3 tablespoons
Milk3 tablespoons
Molasses25 g
Muscovado sugar100 g
Butter50 g
Pink himalayan salt flakes1 pinch
Baking soda½ teaspoon
Single cream330 g
Cornflour40 g
Egg yolk3
Whipped cream400 mlto serve

Method

1. Pre-heat oven - 180°C
2. Butter 21cm flan tin with removable base and set aside
3. Add curry powder, golden caster sugar and pink Himalayan salt flakes to the TM5 bowl
4. Blitz with MC in place 10 sec, speed 10
5. Then add butter to the TM5 bowl
6. Blend with MC in place 6 sec, speed 6
7. Then add bread flour and vanilla bean paste to the TM5 bowl
8. Mix with MC in place 10 sec, speed 6
9. Press into the flan tin pushing mixture up the sides
10. Bake 15-20 minutes until fragrant and golden, then cool completely
11. Place gelatine into the 3 tbsp milk and stir. Set aside
12. Add molasses, muscovado sugar, butter and pink Himalayan salt flakes to the clean TM5 bowl
13. Cook - 6 min, Varoma, speed 1
14. Then add baking soda to the TM5 bowl
15. Stir - 4 sec, speed 4
16. Then add single cream, milk, cornflour and egg yolk to the TM5 bowl
17. Cook - 8 min, 80°C, speed 4
18. Transfer gelatin to TM5 bowl
19. Cook - 1 min, 90°C, speed 4
20. Remove from Thermomix bowl into a large mixing bowl and cool completely, stirring occasionally
21. Return filling mixture to Thermomix bowl
22. Blend with MC in place 1 min, speed 8
23. Spread on top of crust, cover with plastic wrap
24. Return to the fridge for at least 2 hours
25. Top with whipped cream and macadamias just prior to serving

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