Butterscotch Tart with Curry Shortbread Crust

by

Tenina Holder

POSTED May 14, 2019 (LAST UPDATED October 18, 2021)

Serves

8

Total Time

2hrs 50mins

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.

recipe-image

    INGREDIENTS


  • Butter icon
    Butter

    120 g (about ½ cup)cold

  • Milk icon
    Milk

    350 g (about 1 ½ cups)cold

  • Macadamia nuts icon
    Macadamia nuts

    as neededroasted, coarsely chopped

  • Curry powder icon
    Curry powder

    1 teaspoon (about 2 g)

  • Golden caster sugar icon
    Golden caster sugar

    50 g (about 3 ⅞ tablespoons)

  • Sea salt icon
    Sea salt

    as needed

  • Bread flour icon
    Bread flour

    180 g (about 1 ½ cups)

  • Vanilla bean paste icon
    Vanilla bean paste

    1 teaspoon (about 6 g)

  • Gelatine icon
    Gelatine

    3 tablespoons (about 21 g)

  • Milk icon
    Milk

    3 tablespoons (about 45 ml)

  • Molasses icon
    Molasses

    25 g (about 1 ¼ tablespoons)

  • Muscovado sugar icon
    Muscovado sugar

    100 g (about ½ cup)

  • Butter icon
    Butter

    50 g (about 3 ½ tablespoons)

  • Sea salt icon
    Sea salt

    1 pinch

  • Baking soda icon
    Baking soda

    ½ teaspoon (about 2 g)

  • Single cream icon
    Single cream

    330 g (about 1 ½ cups)

  • Cornflour icon
    Cornflour

    40 g (about ¼ cup)

  • Egg yolk icon
    Egg yolk

    3 (about 60 g)

  • Whipped cream icon
    Whipped cream

    400 ml (about 100 g)

    METHOD


  • 1. Pre-heat oven - 180°C
  • 2. Grease a clean springform pan then set aside
  • 3. Add curry powder, golden caster sugar and sea salt to the TM5 bowl
  • 4. Blitz - approx 10 sec, speed 10
  • 5. Then add butter to the TM5 bowl
  • 6. Blend - approx 6 sec, speed 6
  • 7. Then add bread flour and vanilla bean paste to the TM5 bowl
  • 8. Mix - approx 10 sec, speed 6
  • 9. Transfer content of TM5 bowl to springform pan
  • 10. Press evenly
  • 11. Bake until light golden then set aside - 15 min, 180°C
  • 12. Add gelatine and milk to a clean small bowl
  • 13. Mix with tablespoon until combined then set aside
  • 14. Add molasses, muscovado sugar, butter and sea salt to the TM5 bowl
  • 15. Cook - approx 6 min, Varoma, speed 1
  • 16. Then add baking soda to the TM5 bowl
  • 17. Stir - approx 4 sec, speed 4
  • 18. Then add single cream, milk, cornflour and egg yolk to the TM5 bowl
  • 19. Cook - approx 8 min, 80°C, speed 4
  • 20. Transfer gelatin to TM5 bowl
  • 21. Cook - approx 1 min, 90°C, speed 4
  • 22. Transfer content of TM5 bowl to large mixing bowl
  • 23. Let cool completely while stirring occasionally
  • 24. Return filling to TM5 bowl
  • 25. Blend - approx 1 min, speed 8
  • 26. Spread content of TM5 bowl with pie crust
  • 27. Cover with plastic wrap
  • 28. Refrigerate in fridge - 2 hr
  • 29. Top with whipped cream
  • 30. Garnish with macadamia nuts
  • 31. Serve

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