Recipe by Saira Malhotra
Butterscotch has a vintage-like presence in our dessert selections. It occasionally makes an appearance at the ice cream stand or perhaps takes the form of a hard candy (offered, no doubt, by the hands of a grandparent), but that is about it!
This week, I had the craving for something buttery and smooth. I sought a dessert that tasted like a Werther’s Original but with an ‘adult’ edge to it. What could fit the build better than a ‘spiked’ butterscotch tart? The result: a creamy toffee-tasting tart with a ‘hum’ of warm scotch.
Prep time: 1 hour 15 mins
Cooking time: 30 mins
Total time: 1 hour 45 mins
4 oz All Purpose Flour
1/4 tsp salt
1/4 tsp granulated sugar
2 oz cold butter
17 oz muscovado sugar
8 oz butter
6 oz milk
2 tbsp. All Purpose Flour
1/4 cup Scotch (whisky)
1. Combine egg, butter, salt and sugar in a food processor and pulse until they are the size of small stones.
2. Add the egg and pulse until it 'just' comes together. DO NOT overwork the dough or the pastry will be tight when cooked and not flaky. Refrigerate for at least 30 minutes to rest.
3. Roll out until it is 2mm thick. Grease your tart shell pan. Gently slide a rolling pin under the dough and lay over the pan. Push in to the pan corners and trim around the edges. Rest the tart in the refrigerator for 30 minutes.
4. Dock pastry with a fork (docking) and blind bake* at 400 degrees until golden brown around the edges (for approximately 20 minutes). Remove the weights and foil.
*To blind bake, line the pastry with some foil and fill the foil with beans or pastry beads to hold down the pastry from rising.
1. Melt butter in a pan, add the milk and sugar and scotch and whisk until the sugar has dissolved. Whisk in the flour. Remove from heat once the butterscotch sauce thickens and coats the back of a spoon
2. Pour the butterscotch in the baked tart shell. Allow to cool and set.