Crosswords1 min ago
Butterscotch tart
When i was at school we used to have fantastic butterscotch tart for pudding?? Any ideas on a recipe on how i can make it myself?? A bakers called Harringtons makes a great one but wouldn't reveal there recipe to me :-(
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There's a version here:
http://forums.egullet.org/index.php?showtopic= 6358
This one looks simpler:
http://www.greatbritishkitchen.co.uk/recipes_r esult.asp?name=butterscotchtart
Or see here:
http://www.deliaonline.com/messageboard/7/3296 8/thread.html
Or here:
http://www.recipezaar.com/66677
Chris
http://forums.egullet.org/index.php?showtopic= 6358
This one looks simpler:
http://www.greatbritishkitchen.co.uk/recipes_r esult.asp?name=butterscotchtart
Or see here:
http://www.deliaonline.com/messageboard/7/3296 8/thread.html
Or here:
http://www.recipezaar.com/66677
Chris
Butterscotch Tart
6 oz Demerara Sugar
6 oz Stork margarine
1 � oz plain flour
3 � oz full fat milk
1. Melt margarine in a saucepan and add milk. Bring to the boil.
2. Mix the sugar and the flour together, and then add to the margarine and milk when melted.
3. Stir well. Pour into the pastry case and cool.
6 oz Demerara Sugar
6 oz Stork margarine
1 � oz plain flour
3 � oz full fat milk
1. Melt margarine in a saucepan and add milk. Bring to the boil.
2. Mix the sugar and the flour together, and then add to the margarine and milk when melted.
3. Stir well. Pour into the pastry case and cool.
Butterscotch Tart
by Simon Rimmer
from Great Food Live
Servings: 8
Level of difficulty: Intermediate
Ingredients
For the pastry
225g soft flour
100g unsalted butter
25g caster sugar
1 egg
1 tbsp Milk, to bind
egg wash, to brush the pastry
For the filling
150g light muscavado sugar
1 x 400g can condensed milk, chilled
To serve
Cocoa Powder
icing sugar
double cream
Method
1. For the pastry, pulse all the ingredients together in a blender, then roll the dough out thinly on a lightly floured surface and use it to line a 20cm flan tin. Leave in the fridge to chill for 2 hours.
2. Preheat oven to 200C/gas 6.
3. Cover the pastry with parchment or cling film, fill with baking beans and bake blind for 15-20 minutes.
4. Remove parchment and beans, brush the pastry with egg wash and bake, uncovered, for another 5 minutes.
5. For the filling, whisk the sugar and condensed milk together until thick and pale and pour into the tart shell. Bake in the oven for 5-10 minutes until set, then leave to cool.
6. Dust the tart with cocoa powder and icing sugar and serve with a jug of double cream for pouring.
by Simon Rimmer
from Great Food Live
Servings: 8
Level of difficulty: Intermediate
Ingredients
For the pastry
225g soft flour
100g unsalted butter
25g caster sugar
1 egg
1 tbsp Milk, to bind
egg wash, to brush the pastry
For the filling
150g light muscavado sugar
1 x 400g can condensed milk, chilled
To serve
Cocoa Powder
icing sugar
double cream
Method
1. For the pastry, pulse all the ingredients together in a blender, then roll the dough out thinly on a lightly floured surface and use it to line a 20cm flan tin. Leave in the fridge to chill for 2 hours.
2. Preheat oven to 200C/gas 6.
3. Cover the pastry with parchment or cling film, fill with baking beans and bake blind for 15-20 minutes.
4. Remove parchment and beans, brush the pastry with egg wash and bake, uncovered, for another 5 minutes.
5. For the filling, whisk the sugar and condensed milk together until thick and pale and pour into the tart shell. Bake in the oven for 5-10 minutes until set, then leave to cool.
6. Dust the tart with cocoa powder and icing sugar and serve with a jug of double cream for pouring.
When i was at school back in the dark ages they use to dish up something called Gypsy Tart....similar I suppose
1 400g (14oz) Tin of Evaporated Milk
340g (12oz) Dark Muscovado Sugar
1 10inch Pre-baked shortcrust pastry case
Pre-heat oven to 200�C: 400�F: Gas 6.
Whisk evaporated milk and sugar together for approximately 10 minutes
Until light and fluffy and coffee coloured.
Pour the mix into the pastry case.
Bake for 10 minutes.
The surface will appear slightly sticky but will set completely when left to cool.
Serve cold.
1 400g (14oz) Tin of Evaporated Milk
340g (12oz) Dark Muscovado Sugar
1 10inch Pre-baked shortcrust pastry case
Pre-heat oven to 200�C: 400�F: Gas 6.
Whisk evaporated milk and sugar together for approximately 10 minutes
Until light and fluffy and coffee coloured.
Pour the mix into the pastry case.
Bake for 10 minutes.
The surface will appear slightly sticky but will set completely when left to cool.
Serve cold.
I have tried a different recipes but this is the best
6oz Demerara sugar
6oz Butter
1 1/2 oz plain flour
3 1/2 fl oz double cream
1 tsp vanilla extract (with pods pref)
mix the sugar and flour
melt the butter and add the cream
bring to the boil
Add the sugar/flour mix
once the mixure has completely melted pour into pastry case
6oz Demerara sugar
6oz Butter
1 1/2 oz plain flour
3 1/2 fl oz double cream
1 tsp vanilla extract (with pods pref)
mix the sugar and flour
melt the butter and add the cream
bring to the boil
Add the sugar/flour mix
once the mixure has completely melted pour into pastry case
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