Post by Kelly on Oct 6, 2018 16:44:40 GMT
This serving makes a good sized tart for at least 8 people.
For the Pastry
250g Plain Flour
125g Unsalted Butter, Cold & Cubed
Good pinch of Salt
2 Eggs, Beaten
Cold Water
For the Filling
175g Unsalted Butter
175g Golden Caster Sugar
Plain Flour 175g
Pinch of Salt
1 tsp Vanilla Extract
1 tsp Butterscotch Essence/Flavouring
110ml Semi Skimmed Milk
20cm/8″ Tart Tin or tin foil tart tin
Preheat your oven to 190°C/Fan 170°C.
MAKING THE PASTRY
To make the pastry put the flour butter & salt into a food processor & blitz briefly until it resembles fine crumbs. (If you don’t have a processor, put the ingredients into a large bowl and rub with your fingers until you get the same result.)
Add one of the beaten eggs and a splash of cold water. Blitz again briefly until it just starts to come together to form a dough. (Or mix together with your hands.)
Tip the dough out and gently knead together into a ball. Wrap in clingfilm, flatten into a disc and refrigerate for 30 minutes.
When chilled, place the dough between two pieces of clingfilm and roll out a circle to a thickness of 2-3mm.
Peel off one layer of clingfilm then carefully (cling film side up) lift and drape over the tart tin. Press the pastry firmly into the base & sides. Try not to trap any air underneath.
Fold the sides down over the edge of the tin and press to “cut off” the excess.
Then remove the cling film and pierce all over with a fork.
Pop it into the freezer for 10 minutes to firm up (optional).
Fill with baking beans or rice. Bake in the preheated oven for 15 mins.
Take out the oven and remove the baking beans. Brush the pastry all over with the 2nd beaten egg and pop back into the oven for a further 10-12 minutes until golden brown. Allow to cool completely.
MAKING THE BUTTERSCOTCH
In a large saucepan melt the butter and sugar together over a low heat. Stir until the sugar has dissolved.
Add the flour and cook, beating vigorously with a wooden spoon, for 2-3 minutes.
Next, tip the mixture into a large mixing bowl and add in the salt, vanilla extract, butterscotch & milk. Beat until smooth and thick. (Alternatively pop it into a food processor and blitz on high until smooth and thick).
Finally, pour the filling into the cooled pastry case and allow to set in the fridge for a good half hour before serving.
For the Pastry
250g Plain Flour
125g Unsalted Butter, Cold & Cubed
Good pinch of Salt
2 Eggs, Beaten
Cold Water
For the Filling
175g Unsalted Butter
175g Golden Caster Sugar
Plain Flour 175g
Pinch of Salt
1 tsp Vanilla Extract
1 tsp Butterscotch Essence/Flavouring
110ml Semi Skimmed Milk
20cm/8″ Tart Tin or tin foil tart tin
Preheat your oven to 190°C/Fan 170°C.
MAKING THE PASTRY
To make the pastry put the flour butter & salt into a food processor & blitz briefly until it resembles fine crumbs. (If you don’t have a processor, put the ingredients into a large bowl and rub with your fingers until you get the same result.)
Add one of the beaten eggs and a splash of cold water. Blitz again briefly until it just starts to come together to form a dough. (Or mix together with your hands.)
Tip the dough out and gently knead together into a ball. Wrap in clingfilm, flatten into a disc and refrigerate for 30 minutes.
When chilled, place the dough between two pieces of clingfilm and roll out a circle to a thickness of 2-3mm.
Peel off one layer of clingfilm then carefully (cling film side up) lift and drape over the tart tin. Press the pastry firmly into the base & sides. Try not to trap any air underneath.
Fold the sides down over the edge of the tin and press to “cut off” the excess.
Then remove the cling film and pierce all over with a fork.
Pop it into the freezer for 10 minutes to firm up (optional).
Fill with baking beans or rice. Bake in the preheated oven for 15 mins.
Take out the oven and remove the baking beans. Brush the pastry all over with the 2nd beaten egg and pop back into the oven for a further 10-12 minutes until golden brown. Allow to cool completely.
MAKING THE BUTTERSCOTCH
In a large saucepan melt the butter and sugar together over a low heat. Stir until the sugar has dissolved.
Add the flour and cook, beating vigorously with a wooden spoon, for 2-3 minutes.
Next, tip the mixture into a large mixing bowl and add in the salt, vanilla extract, butterscotch & milk. Beat until smooth and thick. (Alternatively pop it into a food processor and blitz on high until smooth and thick).
Finally, pour the filling into the cooled pastry case and allow to set in the fridge for a good half hour before serving.