How do you make butter scotch tart???????!
Answers: I remember when i was at school they used to dish up butterscotch tart, it's out of this world. But i can't find the recipe. Does any one know? X X X
This is the recipe given to me by my mum, who was a school cook, here in the UK
7" cooked pastry case
4oz soft brown sugar
1 oz plain flour
2 1/2 fl oz milk
4oz butter
Melt butter in a saucepan. Stir in milk. Mix flour and sugar together then add to the mixture in saucepan. Bring to boil and cook for 2 minutes. Do not over cook. Remove from heat and leave to cool slightly. Beat well. When cool pour into pastry case and leave to set.
get a hooker and butter her up with cheap whiskey for a freebie.
Butter Tarts
1 cup brown sugar, 1 egg, 3 Tbsp. butter, 2 Tbsp. corn syrup, 1 tsp. vanilla, 12 tart shells.
Mix sugar and melted butter together. Add egg, corn syrup and vanilla, beat well. Line 6 tart pans with pastry or if using frozen tart shells, put them in muffin pan. Place 2 spoonfuls of mixture in each tartshell. Bake for 20 min. at 400 degrees or until pastry is browned.
Note: You can add raisins to mixture, if you wish.
Butterscotch Tart
200g/7 oz plain flour
100g/3 1/2 oz. butter
1 (5 oz) can evaporated milk, chilled
175g/6 oz light muscovado sugar (must be raw cane sugar)
icing sugar and cocoa powder for dusting
single cream to serve
Preheat the oven to 200C/400F/Gas 6.
Tip the flour into a mixing bowl, add the butter and chop it up into the flour with a knife and fork.
When the butter is in small pieces, rub into the flour until the mixture looks like a pale yellow crumble.
Shake the bowl and rub in any lumps that rise to the surface.
Mix 2-3 tbs. cold water into the crumble mix with a round bladed knife until it starts to cling together. Pinch the pastry together with your fingers then wipe the ball of dough round the bowl to pick up any crumbs.
Knead the dough gently until it is as smooth as you can get it. Roll out into a 25cm circle then line a 20cm/8 in flan tin. Press gently into the sides of the tin, allowing the excess to flop over the edge.
Line with greaseproof paper and baking beans and bake blind for 20 minutes.
Remove the paper and beans.
Whisk together the evaporated milk and sugar. After 5 minutes the mix should be thickened and pale.
Pour into the pastry case and return to the oven for 10 minutes.
Allow the tart to cool in the tin. .
Serve with cream. Ice cream is better though.
When i was at school, they served a tart called Butterscotch Tart. It was a shortcrust pastry base, spread with caramel and covered with dessicated coconut.
The caramel was made by boiling unopened cans of condensed milk for a couple of hours. They used Fussels milk but nowadays you can buy Carnation Caramel which is much safer!
Butterscotch Tart
Pastry
2 cups white flour
4 ounces cold butter
2 tablespoons powdered sugar
1 egg yolk
1 tablespoon ice water
Filling
3/4 cup brown sugar, lightly packed
1/3 cup flour
1 cup milk
3 tablespoons butter
1 teaspoon pure vanilla extract
1 egg yolk
Meringue
2 egg whites
2 tablespoons icing sugar
Preheat oven to 350 degrees.
Lightly butter a flan pan.
For the pastry: Sift the flour into a large bowl and add the butter.
With your fingers rub the butter and flour together until mixture is fine and crumbly.
Stir in sugar.
Add the yolk and ice water.
Mix to a soft dough and press into a ball.
Roll pastry between two sheets of plastic wrap.
Remove plastic and line the bottom and sides of flan pan with pastry.
Trim edges.
Cover with plastic wrap and place in fridge to chill for 20 minutes.
Cut a piece of parchment paper and line bottom of pastry.
Fill with pie weights, beans or rice.
Bake for 35 minutes.
Remove from oven, discard paper and the beans or rice if using.
Set flan pan aside.
To make Filling: Place sugar and flour in a heavy based medium pan.
Make a well in the center.
Using a whisk add the milk slowly, whisking to a smooth paste.
Add butter.
Stir with the whisk over low heat for about 7-8 minutes or until the mixture boils and thickens.
Remove from heat.
Whisking quickly add the yolk and vanilla extract until smooth.
Spread filling into precooked pastry.
Smooth out top.
For the Meringue: Place the egg whites in a cold, dry glass bowl.
With Cold beaters beat whites until firm peaks form.
Slowly add the sugar while beating until mixture is thick and glossy and the sugar is dissolved.
Spoon meringue over filling and swirl into peaks.
Bake for 20 minutes or until meringue is a light golden brown.
Remove and cool on a wire rack.
Serve warm or cold.
yummy,yummy,yummy.
http://www.recipezaar.com/66677