Butterscotch Tart with Curry Shortbread Crust

by

Tenina Holder

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

Serves

8

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.

recipe-image
    Ingredients

  • Butter icon
    Butter120 gcold, cubed
  • Milk icon
    Milk350 gcold
  • Macadamia nuts icon
    Macadamia nutsas neededroasted, coarsely chopped, to garnish
  • Curry powder icon
    Curry powder1 teaspoon
  • Golden caster sugar icon
    Golden caster sugar50 g
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakesas needed
  • Bread flour icon
    Bread flour180 g
  • Vanilla bean paste icon
    Vanilla bean paste1 teaspoon
  • Gelatine icon
    Gelatine3 tablespoons
  • Milk icon
    Milk3 tablespoons
  • Molasses icon
    Molasses25 g
  • Muscovado sugar icon
    Muscovado sugar100 g
  • Butter icon
    Butter50 g
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes1 pinch
  • Baking soda icon
    Baking soda½ teaspoon
  • Single cream icon
    Single cream330 g
  • Cornflour icon
    Cornflour40 g
  • Egg yolk icon
    Egg yolk3
  • Whipped cream icon
    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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