Butterscotch Tart with Curry Shortbread Crust

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recipe by Tenina Holder https://tenina.com/

  • Time icon
    Total Time
    2hrs 50mins
  • Serves icon
    Serves
    8
  • Calories icon
    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 updated 8 Oct 2019

Ingredients

  • Butter icon
    Butter
    120g (about ½ cup)
  • Milk icon
    Milk
    350ml (1½ cups)
  • Macadamia nuts icon
    Macadamia nuts
    as needed
  • Curry powder icon
    Curry powder
    1 tsp (2g)
  • Golden caster sugar icon
    Golden caster sugar
    50g (about 4 tbsp)
  • Sea salt icon
    Sea salt
    as needed
  • Bread flour icon
    Bread flour
    180g (about 1½ cups)
  • Vanilla bean paste icon
    Vanilla bean paste
    1 tsp (5g)
  • Gelatine icon
    Gelatine
    3 tbsp (21g)
  • Milk icon
    Milk
    3 tbsp (44ml)
  • Molasses icon
    Molasses
    25g (about 1¼ tbsp)
  • Muscovado sugar icon
    Muscovado sugar
    100g (about ½ cup)
  • Butter icon
    Butter
    50g (about 3½ tbsp)
  • Sea salt icon
    Sea salt
    1 pinch
  • Bicarbonate of soda icon
    Bicarbonate of soda
    about ½ teaspoon (2g)
  • Single cream icon
    Single cream
    330ml (1½ cups)
  • Cornflour icon
    Cornflour
    40g (about 5⅛ tbsp)
  • Egg yolk icon
    Egg yolk
    3 (60g)
  • Whipped cream icon
    Whipped cream
    100g (about 1¾ cups)

Tools

  • kCook icon Plastic wrap
  • kCook icon TM5
  • kCook icon Small bowl
  • kCook icon TM5 bowl
  • kCook icon Large mixing bowl
  • kCook icon Springform pan - 8 x 2.5"

Step preview

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