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A Weekday Menu Recipe



Butterscotch Tart    Veg  CD  DP  English  30mins plus cooling



Serves 4   Cold  Vegetarian  Dessert  Pudding  England British  Europe




200g/7oz Shortcrust pastry
25g/1oz Butter  
50g/2oz Demerara Sugar
300ml/10fl.oz Milk
1 tbsp Cornflour
1/4 teasp Ground Ginger
2 tbsp Double cream, lightly whipped




1. Preheat the oven to 190C, 375F, Gas Mark 5 and line a 15cm/6 inch flan tin with the pastry. 


2. Line the pasty case with greaseproof paper and fill with baking beans then bake blind for 20 minutes. Cool on a wire rack.


3.  Meanwhile, place the butter in a medium saucepan and melt over a low heat. Add the sugar and cook for approximately 10 minutes until dark brown.


4. Carefully pour on most of the milk and simmer gently until the sugar has dissolved.


5. In a small bowl, blend the remaining milk with the cornflour. Pour a little of the hot milk into the cup and mix well then add this to the butterscotch milk and bring to the boil, stirring constantly until it thickens. 


6. Remove from the heat and stir in the ginger. Allow to cool.


7. Stir in the cream then pour the mixture into the cold pastry case. Allow to cool completely before serving.




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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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