Butterscotch Tart with Curry Shortbread Crust

Make on Fresco
Serves 8-10 Prep Time 2 hours   Cook Time 20 minutes   Rated:

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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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.

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