Curried shortbread? YES, a perfect little foil for the creamy butterscotch-y-ness of the filling. Don't be afraid...you will love it!
This recipe appears in the Cooking with Tenina cookbook, of which I have all remaining copies, not many at that. Go get your copy ASAP so you don’t miss out. We did this recipe in cooking classes (don’t ask me which ones) but it was a huge it always. SO get your curry on and you will be sending me emails! Pretty sure.
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- 1 Teaspoon Landsdale Curry Powder Recipe
- 50 Gram golden caster sugar
- Pink Salt Flakes BUY
- 120 Gram cold butter, cubed
- 180 Gram bakers' flour
- 1 Teaspoon Vanilla - Bean Paste BUY
- 3 Teaspoon gelatine powder
- 3 Tablespoon milk
- 25 Gram molasses
- 100 Gram light muscovado sugar
- 50 Gram butter
- Generous Pinch Pink Salt Flakes BUY
- 1/2 Teaspoon baking soda
- 330 Gram cream
- 350 Gram cold milk
- 40 Gram cornflour
- 3 large egg yolks
- Whipped cream to serve (400ml minimum)
- Chopped macadamias, roasted and salted, to garnish
Preheat oven to 180ºC.
Butter 21cm flan tin with removable base and set aside.
To make Crust: Place curry powder, sugar and salt into Thermomix bowl and mill 10 sec/speed 10. Add butter and blend 6 sec/speed 6. Add flour and vanilla and mix 10 sec/speed 6.
Press into the flan tin pushing mixture up the sides. Bake 15-20 minutes until fragrant and golden. Cool completely.
To make Filling: Place gelatine into the 3 tbsp milk and stir. Set aside.
Place molasses, muscavado sugar, butter and salt into Thermomix bowl and cook 6 min/Varoma/speed 1. Add baking soda and stir 4 sec/speed 4.
Add cream, cold milk, cornflour and yolks to Thermomix bowl and cook 8 min/80ºC/speed 4.
Add gelatine mixture and cook 1 min/90ºC/speed 4.
Remove from Thermomix bowl into a large mixing bowl and cool completely, stirring occasionally.
Return filling mixture to Thermomix bowl and blend 1 min/speed 8.
Spread on top of crust, cover with plastic wrap and return to the fridge for at least 2 hours.
Top with whipped cream and macadamias just prior to serving.