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.
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 1 tsp Landsdale Curry Powder Recipe
- 50 g golden caster sugar
- Pink Salt Flakes BUY
- 120 g cold butter, cubed
- 180 g bakers' flour
- 1 tsp Vanilla - Bean Paste BUY
- 3 tsp gelatine powder
- 3 tbsp milk
- 25 g molasses
- 100 g light muscovado sugar
- 50 g butter
- Generous Pinch Pink Salt Flakes BUY
- 1/2 tsp baking soda
- 330 g cream
- 350 g cold milk
- 40 g 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 TM 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 TM 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 TM bowl and cook 8 min/80ºC/speed 4.
Add gelatine mixture and cook 1 min/90ºC/speed 4.
Remove from TM bowl into a large mixing bowl and cool completely, stirring occasionally.
Return filling mixture to TM 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.