Tenina.com's 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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