Butterscotch tart

Serves 8-10 Desserts and puddings

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Method

Rye tart dough

MAKES 2 x 23CM TART SHELLS OR 16 X 8CM TARTLET SHELLS

Using a stand mixer fitted with the paddle attachment, beat the butter, icing sugar and salt on a medium speed until smooth. Mix in the egg. Add the egg yolk and mix until smooth. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the flours all at once and mix on a low speed just until incorporated.

Turn the dough out onto a lightly floured work surface, divide into 2 equal portions and shape each ball into a 12mm-thick disc. Wrap well in cling film and chill for at least 1 hour or overnight.

To line a tart pan, place a dough disc on a lightly floured surface and roll out to 3mm thick, rolling from the centre toward the edge in all directions. Lift and rotate the dough a quarter turn after every few strokes, dusting flour underneath as necessary to discourage sticking, and working quickly to prevent the dough from becoming warm. Cut out a circle 5cm larger than the pan. If the dough is still cool, carefully transfer the circle to the pan, easing it into the bottom and sides and then pressing gently into place. Do not stretch the dough or the sides will shrink during baking. (If the dough has become too soft to work with, chill it for a few minutes to firm up before transferring it to the pan.)

If the dough develops any tears, patch with a little extra dough, pressing firmly to adhere. Trim the dough level with the top of the pan with a sharp knife. Chill the pastry shell (or place in the freezer) for around 15 minutes, until it is firm.

If you are making tartlet shells, roll out the dough in the same way, cut out circles according to the size of your pans and line the pans. The rest of the dough, including the scraps, can be frozen for future use.

Preheat the oven to 160C/ 140F/Gas 3. Dock (make small holes in) the bottom of the tart shell or tartlet shells with the tines of a fork or the tip of a knife, making tiny holes 5cm apart. Place in the oven and bake for 13-15 minutes for a partially baked large shell or 8-10 minutes for tartlet shells. The pastry should be lightly coloured and look dry and opaque. Check the shell(s) during baking and rotate the pans if necessary for even colour.

A minute or two before the desired colour is reached, remove the shell(s) from the oven and lightly brush the bottom and sides with the egg white. Return the shell(s) to the oven and bake until the desired colour is reached and the egg white is set.

For a fully baked shell, proceed as directed for a partially baked shell, but bake for 12-15 minutes longer, until golden brown.

Allow to cool completely on a wire rack. The pastry shells will keep, well wrapped and chilled, for up to 1 week, or will keep in the freezer for up to 2 weeks.

Butterscotch Tart

Have your baked and cooled tart shell ready, and a large bowl with a fine-mesh sieve resting on the rim for straining the butterscotch.

To make the filling, combine the brown sugar, 45ml water, and salt in a deep, heavy saucepan. Place the pan over a medium-high heat and bring to a rapid boil for 2 minutes. Remove from the heat and immediately add the cream and milk. The caramel will seize at first, but whisk and it will come together. If necessary to smooth the mixture, return to a low heat, stirring occasionally.

In a medium bowl, whisk the eggs and cornflour together until smooth. Slowly ladle around one-third of the caramel into the egg mixture, whisking constantly. Pour the egg-caramel mixture into the rest of the caramel in the pan and continue whisking over a medium heat for around 2 minutes, until the custard is
as thick as lightly whipped cream. In order for the cornflour to cook and thicken fully, the mixture must come just to the boiling point. You want to see a few slow bubbles. Remove from the heat and immediately pour through the sieve into the bowl. Allow to cool for 20 minutes until it is warm to the touch but no longer hot, stirring occasionally to release the heat and prevent a skin from forming on top. When the butter is added, you want it to incorporate, rather than melt.

Add the white chocolate, softened butter and Scotch, if using, to the butterscotch filling and whisk to combine. Continue whisking for around 2 minutes, until the mixture is smooth and shiny. An immersion blender works here as well, if you have one.

Pour the custard immediately into the fully baked pie shell. If the custard has cooled too much, it will not fill the tart shell evenly and won’t smooth out on top. Use an offset spatula to smooth the top of the tart. Set by chilling for at least 6 hours, or overnight.

To make the chocolate clusters, line a baking sheet with baking parchment. Pour water to a depth of around 5cm into a saucepan, place over medium heat, and bring to a simmer. Put the chocolate into a large stainless-steel bowl that will rest securely on the rim of the pan and place it over, but not touching, the water. Heat, stirring occasionally with a rubber spatula, just until the chocolate melts and is smooth. Remove from the heat and stir in the cornflakes until evenly coated. Spread the mixture on the prepared baking sheet and set aside to cool for an hour. Store in an airtight container at room temperature for up to 5 days.

To finish the tart, top with the chocolate clusters, whipped cream, and chocolate curls, if using. Serve cold. The tart will keep, chilled, for up to 2 days.