Recipe: Butterscotch Tart

Ok, i've found this one but haven't tried it - still it looks LOVELY!!

Butterscotch Tart

Rich shortcrust pastry (see below) made with 110g (4 oz) plain flour
Butter - 25g (1 oz)
Demerara sugar - 50g (2 oz)
Milk - 300 ml (1/2 pint)
Cornflour - 1 tbsp
Ground ginger - pinch
Double cream - 2 tbsp, lightly whipped
Chopped walnuts - to decorate, optional

Preheat the oven to 190 C / 375 F / Gas 5.

Line a 15 cm (6 inch) flan ring with the pastry and bake blind for at least 15-20 minutes. Cool on a wire rack.

Slowly melt the butter. Add the sugar and cook until dark brown and oily; this may take about 10 minutes.

Carefully pour on three-quarters of the milk. Simmer slowly until the sugar has dissolved.

In a cup, blend the cornflour with the remaining milk. Pour a little hot milk into the cup and mix well. Pour this back into the butterscotch milk and stir while it boils and thickens. Draw off the heat and stir in the ginger. Allow to cool.

Add the cream. Pour the mixture into the pastry case and sprinkle over the chopped nuts if using.
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SHORTCRUST PASTRY

To make sweet shortcrust pastry, mix in 1 tablespoon caster sugar once the fat has been rubbed into the flour.

Plain flour - 170 g (6 oz)
Salt - pinch
Butter - 100 g (3 1/2 oz)
Egg yolk - 1
Very cold water

Sift the flour with the salt. Rub in the butter until the mixture looks like breadcrumbs.

Mix the yolk with 2 tablespoons water and add to the mixture.

Mix to a firm dough, first with a knife, and finally with one hand. It may be necessary to add more water, but the pastry should not be too damp.

Chill, wrapped, for 30 minutes before using, or allow to relax after rolling out but before baking.

ENJOY!

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Editor's note:

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