Dessert

Butterscotch tart filling

Name: Butterscotch tart filling
Yield: 6
Ingredients: 3 tsp gelatin powder; 3 tbsp milk; 25g molasses; 100g light muscovado or brown sugar; 50g butter; Generous pinch pink salt flakes; 330g cream; 1/2 tsp baking soda; 350g cold milk; 40g corn flour; 3 large egg yolks; Whipped cream and toasted salted macadamias to serve

Rate now

Jump to recipe

"Although I have called this recipe a filling it is wonderful on its own as an American-style pudding. It is a more solid version of a custard, and will set well due to the gelatin. You can leave out the gelatin for a thinner version and serve it hot—which, I’m thinking, couldn’t be all that bad on a cool evening" - Tenina Holder.

3 tsp gelatin powder
3 tbsp milk
25g molasses
100g light muscovado or brown sugar
50g butter
Generous pinch pink salt flakes
330g cream
1/2 tsp baking soda
350g cold milk
40g corn flour
3 large egg yolks
Whipped cream and toasted salted macadamias to serve

Method

1.

Place gelatin into the three tablespoons of milk and stir. Set aside.
2.

Place molasses, sugar, butter and salt into the Thermomix bowl and cook 6 min/Varoma/speed 1.
3.

Add baking soda and stir 4 sec/speed.
4.

Add cream, cold milk, corn flour and yolks to the Thermomix bowl and cook 8 min/80°C/speed 4.
5.

Add gelatin mixture and cook 1 min/90°C/speed 4.
6.

Remove from the Thermomix bowl into a larger mixing bowl and cool completely, stirring occasionally.
7.

Return filling mixture to the Thermomix bowl and blend 1 min/speed 8.
8.

Use as a tart filling, with the Curried Shortcrust Pastry recipe (p130) as the base in either one large tart or several individual tarts. Also top with mounds of whipped cream and toasted, salted macadamias.
9.

Or, pour immediately into serving glasses, chill completely and serve topped with mounds of whipped cream and some toasted, salted macadamias.