Butterscotch Tart with Curry Shortbread Crust

Name: Thermomix recipe: Butterscotch Tart with Curry Shortbread Crust
Prep time: 2 h
Cook time: 20 min
Ingredients: 1 Teaspoon Landsdale Curry Powder; 50 Grams golden caster sugar; pink salt flakes; 120 Gram cold butter cubed; 180 Grams bakers' flour; 1 Teaspoon vanilla bean paste; 3 Teaspoons gelatine powder; 3 Tablespoons milk; 25 Grams molasses; 100 Grams light muscovado sugar; 50 Grams butter; Generous Pinches pink salt flakes; 1/2 Teaspoon baking soda; 330 Grams cream; 350 Grams cold milk; 40 Grams cornflour; 3 large egg yolks; Whipped cream to serve (400ml minimum); Chopped macadamias, roasted and salted, to garnish

Make on Fresco

Serves 8-10 Prep Time 2 hours Cook Time 20 minutes Rated: Print

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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Need

Crust
1 Teaspoon Landsdale Curry Powder Recipe
50 Grams golden caster sugar
pink salt flakes BUY
120 Gram cold butter cubed BUY
180 Grams bakers' flour
1 Teaspoon vanilla bean paste BUY
Filling
3 Teaspoons gelatine powder
3 Tablespoons milk
25 Grams molasses
100 Grams light muscovado sugar
50 Grams butter
Generous Pinches pink salt flakes BUY
1/2 Teaspoon baking soda
330 Grams cream
350 Grams cold milk
40 Grams cornflour
3 large egg yolks
Whipped cream to serve (400ml minimum)
Chopped macadamias, roasted and salted, to garnish

Do

1: Preheat oven to 180ºC.
2: Butter 21cm flan tin with removable base and set aside.
3: 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.
4: Press into the flan tin pushing mixture up the sides. Bake 15-20 minutes until fragrant and golden. Cool completely.
5: To make Filling: Place gelatine into the 3 tbsp milk and stir. Set aside.
6: 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.
7: Add cream, cold milk, cornflour and yolks to Thermomix bowl and cook 8 min/80ºC/speed 4.
8: Add gelatine mixture and cook 1 min/90ºC/speed 4.
9: Remove from Thermomix bowl into a large mixing bowl and cool completely, stirring occasionally.
10: Return filling mixture to Thermomix bowl and blend 1 min/speed 8.
11: Spread on top of crust, cover with plastic wrap and return to the fridge for at least 2 hours.
12: Top with whipped cream and macadamias just prior to serving.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!