Butterscotch lovers will embrace this tart topped with popping chocolate candy shards.
Servings: 1 x 8 Inch Tarts
Sweet Shortcrust Pastry:
225 grams plain flour
3 teaspoons icing sugar
140 grams cubed butter
1 large egg yolk
2 tablespoons water approximately
175 grams butter
100 milliliters whole milk
175 grams soft light brown sugar
40 grams plain flour
200 grams milk or dark chocolate
Gold edible dust
Let's get Cooking...
Pour flour and icing sugar into a bowl, add the cubed butter and rub it into the dry ingredients using your fingertips until it resembles fine crumbs. Make a well in the center.
Add the egg yolk and mix it into the dry ingredients with enough water to bring the dough together. I like to use a knife to help me bring it all together whilst it's too sticky to handle.
Pour onto a lightly floured surface and knead with your hands until it forms a smooth dough. Place in the fridge to chill. This will make it easier to handle.
Roll out the dough 2-3mm thick and line your chosen loose bottom tart tin. I use a 14 x 4 1/3 inch rectangle tart tin but you can just use an 8 inch round tin if preferred. Prick the base with a fork and leave to chill in the fridge for 30 minutes.
Line the chilled base with baking paper and fill with baking beans. Blind bake in a preheated oven at 200°C for 12-15 minutes.
Remove the baking paper and baking beans and continue to cook for a further 10-15 minutes until the pastry on the bottom has dried and looks golden. Leave pastry to cool.
For the butterscotch filling, melt the butter with 1/2 of the milk. Once the butter has melted stir in the sugar and mix until dissolved.
Mix the remaining milk with the flour until you have a smooth paste. Add the paste to the rest of the ingredients and let the mixture bubble gently for 1-2 minutes until it thickens. Pour the butterscotch into a separate bowl and leave to cool. Place cling film on top of the butterscotch to stop a skin from forming.
Once cooled, pour the mixture into the cooled pastry case and place the tart in the fridge for at least 4 hours (preferably overnight) until set.
For the shards, pour the melted chocolate onto a piece of baking paper and spread out to your desired thickness. Sprinkle over popping candy and place in the fridge/freezer until fully set. Break the set chocolate into shards and place them into the butterscotch tart to set. I like to dust my shards with some gold dust to add a pop of color and shine. Cut the tart into slices and enjoy :D