1984 Butterscotch Tart

• Vegetarian

• Refrigerated

  • 1 Egg
  • 1 Egg yolk

• Baking & Spices

  • 100 g Brown sugar, dark
  • 1 tbsp Caster sugar
  • 1 Chocolate curls to decorate
  • 1 tsp Cinnamon, ground
  • 2 heaped tbsp Cornflour
  • 175 g Plain flour
  • 1/2 tsp Salt
  • 1/2 tsp Vanilla essence

• Dairy

  • 150 g Butter
  • 450 ml Milk
  • 150 ml Whipping cream

Found on threekidsandcountingthepennies.com

Description

Ingredients

• 175g (1⅓ cup) plain flour
• 100g (1/2 cup) butter
• 1 tsp ground cinnamon
• 1 tbsp caster sugar
• 1 egg yolk
• 100g (3/4 cup) dark brown sugar
• 2 heaped tbsp cornflour
• ½ tsp salt
• 450ml (3/4 pint) milk
• 1 egg, beaten
• 50g (1/4 cup) butter
• ½ tsp vanilla essence
• 150ml (1/4 pint) whipping cream
• chocolate curls to decorate

Directions

• Preheat the oven to 200C/400F.
• Place the flour into a mixing bowl, stir in the cinnamon and caster sugar. Add the butter and rub with your fingertips until the mixture resembles fine breadcrumbs.
• Make a well in the middle and add the egg yolk and 2 tsp cold water, mix with the breadcrumbs until they come together to form a dough. Wrap in clingfilm and chill in the fridge for 30 minutes.
• Grease a 20cm/ 8in fluted flan dish. Roll out the pastry on a floured surface and place it in the flan dish. Place a sheet of baking parchment onto the bottom of the tart and fill with baking beads. Bake blind for 10 mins, remove the beads and cook for a further 5-10 mins until pale, golden and cooked. Set aside to cool.
• Meanwhile,place the sugar, cornflour and salt into a pan, gradually whisk in the milk to form a smooth paste. Heat gently, stirring throughout, until the sauce is thick and lump free.
• Remove from the heat and gradually beat in the egg. Return to the heat and cook for 2 minutes more, stirring constantly.
• Remove from the heat again and beat in the butter and vanilla, beat until smooth and glossy.
• Pour into the cooled tart case and chill in the fridge for 2-3 hours until set.
• Whip the cream until stiff peaks form ,and using a piping bag fittest with a large star nozzle, pipe around the edge of the tart. Finish with a sprinkle of chocolate curls in the middle.