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
  • Calories icon

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.

Inspired by: https://tenina.com/recipes/butterscotch-tart-with-curry-shortbread-crust

recipe updated 9 Apr 2020


  • Butter icon
    120g (about ½ cup)
  • Milk icon
    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
    3 tbsp (21g)
  • Milk icon
    3 tbsp (44ml)
  • Molasses icon
    25g (about 1¼ tbsp)
  • Muscovado sugar icon
    Muscovado sugar
    100g (about ½ cup)
  • Butter icon
    50g (about 3½ tbsp)
  • Sea salt icon
    Sea salt
    1 pinch
  • Bicarbonate of soda icon
    Bicarbonate of soda
    about ½ tsp (2g)
  • Single cream icon
    Single cream
    330ml (1½ cups)
  • Cornflour icon
    40g (about 5⅛ tbsp)
  • Egg yolk icon
    Egg yolk
    3 (60g)
  • Whipped cream icon
    Whipped cream
    100g (100g)


  • 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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