Butterscotch Tart
To turn this into a classic American butterscotch cream pie, cover the top with a meringue made from two size 2 egg whites and 85 g/3 oz caster sugar and bake at 200°C/400°F/Gas 6 for 8-10 minutes.
INGREDIENTS:
SHORTCRUST PASTRY MADE WITH 175 G/6 OZ PLAIN FLOUR,
115 G/4 OZ UNSALTED BUTTER,
2 TSP VANILLA CASTER SUGAR, 1 EGG YOLK, AND A FEW DROPS OF COLD WATER IF THE DOUGH IS DRY
1 EGG WHITE
55 G/2 OZ UNSALTED BUTTER
55 G/2 OZ DARK MUSCOVADO SUGAR
150 ML/5 FL OZ MILK
3 EGG YOLKS
I EGG
I TBst. CORNFLOUR
175 ML/6 FL OZ EVAPORATED
MILK
TO SERVE:
WHIPPED CREAM
DIRECTIONS:
Butter a 20 cm/8 inch flan tin. On a lightly floured surface, roll out the pastry and use to line the flan tin. Prick the base and place in the refrigerator for 30 minutes.
Set the oven to 200°C/400°F/Gas 6. Place a baking sheet in the oven.
Place the flan tin on the baking sheet and bake the pastry case blind for 10 minutes (see page 95). Remove the paper and beans, brush the base and sides of the pastry with egg white and return to the oven for I() minutes. Leave to cool.
Meanwhile, in a heavy saucepan, gently melt the butter, then add the sugar and heat until dissolved. Cook for another couple of minutes, then remove from the heat and slowly stir in the milk.
In a medium-sized bowl mix together the egg yolks, egg and cornflour, then stir in the milk mixture and the evaporated milk. Return to the saucepan and heat very gently, stirring with a wooden spoon, until thickened. Allow to cool slightly, then pour into the pastry case. Cover the surface of the filling closely with dampened greaseproof paper and leave until cold. Remove the greaseproof paper before serving the tart and serve with whipped cream.
