Tenina.com's Butterscotch Tart with Curry Shortbread Crust

Photo of Butterscotch Tart with Curry Shortbread Crust



  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 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.

  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 TM 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 TM bowl and cook 8 min/80ºC/speed 4.

  8. Add gelatine mixture and cook 1 min/90ºC/speed 4.

  9. Remove from TM bowl into a large mixing bowl and cool completely, stirring occasionally.

  10. Return filling mixture to TM 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.

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