Butterscotch Tart with Curry Shortbread Crust

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recipe by Tenina Holder tenina.com

  • Time icon
    Total Time
    2hrs 50mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    683

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 24 Jul 2019

Ingredients

  • Curry powder icon
    Curry powder
    2g
  • Golden caster sugar icon
    Golden caster sugar
    50g
  • Sea salt icon
    Sea salt
    as needed
  • Butter icon
    Butter
    120g
  • Bread flour icon
    Bread flour
    180g
  • Vanilla bean paste icon
    Vanilla bean paste
    5g
  • Gelatine icon
    Gelatine
    21g
  • Milk icon
    Milk
    44ml
  • Molasses icon
    Molasses
    25g
  • Muscovado sugar icon
    Muscovado sugar
    100g
  • Butter icon
    Butter
    50g
  • Sea salt icon
    Sea salt
    0g
  • Bicarbonate of soda icon
    Bicarbonate of soda
    2g
  • Single cream icon
    Single cream
    330ml
  • Milk icon
    Milk
    350ml
  • Cornflour icon
    Cornflour
    40g
  • Egg yolk icon
    Egg yolk
    60g
  • Whipped cream icon
    Whipped cream
    100g
  • Macadamia nuts icon
    Macadamia nuts
    as needed

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. Prep and set aside butter: cold
  2. Prep and set aside milk: cold
  3. Prep and set aside macadamia nuts: roasted & coarsely chopped
  4. Pre-heat - 180°C
  5. Grease a clean springform pan then set aside
  6. Fit the TM5 bowl to TM5
  7. Add curry powder
  8. Add golden caster sugar
  9. Add sea salt
  10. Blitz - approx 10 sec, speed 10
  11. Add prepared butter
  12. Blend - approx 6 sec, speed 6
  13. Add bread flour
  14. Add vanilla bean paste
  15. Mix - approx 10 sec, speed 6
  16. Transfer content of TM5 bowl to springform pan
  17. Press evenly
  18. Bake until light golden then set aside - 15 min, 180°C
  19. Get a clean small bowl
  20. Add gelatine
  21. Add milk
  22. Mix with tablespoon until combined then set aside
  23. Add molasses to the TM5 bowl
  24. Add muscovado sugar
  25. Add butter
  26. Add sea salt
  27. Cook - approx 6 min, varoma, speed 1
  28. Add bicarbonate of soda
  29. Stir - approx 4 sec, speed 4
  30. Add single cream
  31. Add prepared milk
  32. Add cornflour
  33. Add egg yolk
  34. Cook - approx 8 min, 80°C, speed 4
  35. Transfer gelatin to TM5 bowl
  36. Cook - approx 1 min, 90°C, speed 4
  37. Transfer content of TM5 bowl to large mixing bowl
  38. Let cool completely while stirring occasionally
  39. Return filling to TM5 bowl
  40. Blend - approx 1 min, speed 8
  41. Spread content of TM5 bowl with pie crust
  42. Cover with plastic wrap
  43. Refrigerate in fridge - 2 hr
  44. Top with whipped cream
  45. Garnish with prepared macadamia nuts
  46. Serve
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