Butterscotch Tart with Curry Shortbread Crust

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recipe by Tenina Holder https://bit.ly/TheWeekendTable

  • Time icon
    Total Time
    4hrs 30mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    545

Quite the decadent dessert. Don’t be scared of the curry shortcrust. You may find you end up cooking ALL your pastry with curry powder in it.

Inspired by: https://tenina.com/recipes/butterscotch-tart-with-curry-shortbread-crust

recipe updated 12 Jan 2022

Ingredients

  • Butter icon
    Butter
    120 g
  • Milk icon
    Milk
    350 g
  • Macadamia nuts icon
    Macadamia nuts
    as needed
  • Curry powder icon
    Curry powder
    1 teaspoon
  • Golden caster sugar icon
    Golden caster sugar
    50 g
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes
    as needed
  • Bread flour icon
    Bread flour
    180 g
  • Vanilla bean paste icon
    Vanilla bean paste
    1 teaspoon
  • Gelatine icon
    Gelatine
    3 tablespoons
  • Milk icon
    Milk
    3 tablespoons
  • Molasses icon
    Molasses
    25 g
  • Muscovado sugar icon
    Muscovado sugar
    100 g
  • Butter icon
    Butter
    50 g
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes
    1 pinch
  • Bicarbonate of soda icon
    Bicarbonate of soda
    ½ teaspoon
  • Single cream icon
    Single cream
    330 g
  • Cornflour icon
    Cornflour
    40 g
  • Egg yolk icon
    Egg yolk
    3
  • Whipped cream icon
    Whipped cream
    400 ml

Tools

  • kCook icon Oven
  • kCook icon Plastic wrap
  • kCook icon TM5
  • kCook icon Small bowl
  • kCook icon Tm5 bowl
  • kCook icon Large mixing bowl
  • kCook icon Springform pan - 20cm (8")

Step preview

  1. Pre-heat oven - 180°C
  2. Butter 21cm flan tin with removable base and set aside
  3. Add curry powder, golden caster sugar and pink Himalayan salt flakes to the TM5 bowl
  4. Blitz with MC in place 10 sec, speed 10
  5. Then add butter to the TM5 bowl
  6. Blend with MC in place 6 sec, speed 6
  7. Then add bread flour and vanilla bean paste to the TM5 bowl
  8. Mix with MC in place 10 sec, speed 6
  9. Press into the flan tin pushing mixture up the sides
  10. Bake 15-20 minutes until fragrant and golden, then cool completely
  11. Place gelatine into the 3 tbsp milk and stir. Set aside
  12. Add molasses, muscovado sugar, butter and pink Himalayan salt flakes to the clean TM5 bowl
  13. Cook - 6 min, Varoma, speed 1
  14. Then add bicarbonate of soda to the TM5 bowl
  15. Stir - 4 sec, speed 4
  16. Then add single cream, milk, cornflour and egg yolk to the TM5 bowl
  17. Cook - 8 min, 80°C, speed 4
  18. Transfer gelatin to TM5 bowl
  19. Cook - 1 min, 90°C, speed 4
  20. Remove from Thermomix bowl into a large mixing bowl and cool completely, stirring occasionally
  21. Return filling mixture to Thermomix bowl
  22. Blend with MC in place 1 min, speed 8
  23. Spread on top of crust, cover with plastic wrap
  24. Return to the fridge for at least 2 hours
  25. Top with whipped cream and macadamias just prior to serving
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