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Recipe

Coffee butterscotch tarts

Oct 29, 2012 1:00pm
  • 20 mins preparation
  • 45 mins cooking
  • Serves 4
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Ingredients

Coffee butterscotch tarts
  • 1 1/4 cup plain flour
  • 1/2 cup icing sugar mixture
  • 125 gram cold butter, chopped
  • 1/2 cup almond meal
  • 1 egg yolk
  • 2 tablespoon iced water
  • ice-cream, to serve
Butterscotch filling
  • 3 eggs
  • 2 tablespoon caster sugar
  • 1/2 cup thickened cream
  • 1/3 cup strong black coffee
  • cocoa, for dusting

Method

Coffee butterscotch tarts
  • 1
    Preheat oven to hot, 200°C.
  • 2
    Sift flour and icing sugar mixture into a large bowl. Add butter. Rub in using fingertips, until mixture resembles breadcrumbs. Stir in almond meal. Add egg yolk and enough water to make a firm but pliable dough. Knead lightly. Wrap in plastic wrap. Chill for 30 minutes.
  • 3
    Roll pastry out between 2 sheets of baking paper until 3mm thick. Cut pastry into 4 rounds, large enough to fit 10cm round loose-based flan pans. Ease into pans. Trim edges. Chill for 15 minutes.
  • 4
    Bake blind (see Notes) for 10 minutes. Remove paper and filling. Bake for a further 5 minutes. Cool. Reduce oven to moderate, 180°C.
  • 5
    BUTTERSCOTCH FILLING: Meanwhile, in a medium bowl, whisk eggs and sugar until combined. Whisk in cream and coffee until combined.
  • 6
    Pour into pastry cases. Bake for 25-30 minutes until filling is just set. Cool. Chill for at least 30 minutes. Serve with ice-cream and dusted with cocoa.

Notes

Bake-blind by lining pastry cases with baking paper and filling with dried beans, rice or weights. Bake as directed. Pastry should be chilled (or rested) to help prevent shrinkage. These are best made the day before.

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