Thermomix Butterscotch Tart with Curry Shortbread Crust

by Tenina Holder
posted 24 Apr, 2019 (last updated 09 Apr, 2020)
  • Serves icon
  • Total Time icon
    Total Time
    2hrs 50mins
  • Calories icon

Scratching your head about the addition of curry powder to a dessert? Fear not – our Butterscotch Tart with Curry Shortbread Crust will open up a world of experimental spices to your baking. Spices are just what you make of them – here we chose to harness the warming blend of curry powder for a nutty shortbread base, to contrast against the saccharine butterscotch. This recipe is a little involved, so set aside some time to really get your hands dirty and enjoy the process. The gratification seeing (and eating) this cappuccino colored pie in all its glory will be more than worth it.



  • Butter icon
    4.23oz/120g (about ½ cup)
  • Milk icon
    11.84fl oz/350g (1½ cups)
  • Macadamia nuts icon
    Macadamia nuts
    as needed
    roasted, coarsely chopped
  • Curry powder icon
    Curry powder
    1 tsp (0.07oz/2g)
  • Golden caster sugar icon
    Golden caster sugar
    1.76oz/50g (about 4 tbsp)
  • Sea salt icon
    Sea salt
    as needed
  • Bread flour icon
    Bread flour
    6.35oz/180g (about 1½ cups)
  • Vanilla bean paste icon
    Vanilla bean paste
    1 tsp (0.19oz/5g)
  • Gelatine icon
    3 tbsp (0.74oz/21g)
  • Milk icon
    3 tbsp (1.50fl oz/44g)
  • Molasses icon
    0.88oz/25g (about 1¼ tbsp)
  • Muscovado sugar icon
    Muscovado sugar
    3.53oz/100g (about ½ cup)
  • Butter icon
    1.76oz/50g (about 3½ tbsp)
  • Sea salt icon
    Sea salt
    1 pinch
  • Baking soda icon
    Baking soda
    about ½ tsp (0.08oz/2g)
  • Single cream icon
    Single cream
    11.16fl oz/330g (1½ cups)
  • Cornflour icon
    1.41oz/40g (about 5⅛ tbsp)
  • Egg yolk icon
    Egg yolk
    3 (2.12oz/60g)
  • Whipped cream icon
    Whipped cream
    3.53oz/100g (3.53oz/100g)


  1. Pre-heat oven - 180°C
  2. Grease a clean springform pan then set aside
  3. Add curry powder, golden caster sugar and sea salt to the TM5 bowl
  4. Fit TM5 bowl to TM5
  5. Blitz - approx 10 sec, speed 10
  6. Then add butter to the TM5 bowl
  7. Blend - approx 6 sec, speed 6
  8. Then add bread flour and vanilla bean paste to the TM5 bowl
  9. Mix - approx 10 sec, speed 6
  10. Transfer content of TM5 bowl to springform pan
  11. Press evenly
  12. Bake until light golden then set aside - 15 min, 180°C
  13. Add gelatine and milk to a clean small bowl
  14. Mix with tablespoon until combined then set aside
  15. Add molasses, muscovado sugar, butter and sea salt to the TM5 bowl
  16. Cook - approx 6 min, varoma, speed 1
  17. Then add baking soda to the TM5 bowl
  18. Stir - approx 4 sec, speed 4
  19. Then add single cream, milk, cornflour and egg yolk to the TM5 bowl
  20. Cook - approx 8 min, 80°C, speed 4
  21. Transfer gelatin to TM5 bowl
  22. Cook - approx 1 min, 90°C, speed 4
  23. Transfer content of TM5 bowl to large mixing bowl
  24. Let cool completely while stirring occasionally
  25. Return filling to TM5 bowl
  26. Blend - approx 1 min, speed 8
  27. Spread content of TM5 bowl with pie crust
  28. Cover with plastic wrap
  29. Refrigerate in fridge - 2 hr
  30. Top with whipped cream
  31. Garnish with macadamia nuts
  32. Serve

Make this in the Drop Recipes app

Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.

Black phone showing Thermomix and Top Rated recipes from the Drop Recipes app.


Thick slice of nutty brown date and honey loaf served with honey and whipped butter

Thermomix Date and Honey Loaf

Strawberries blueberries and mint top a crunchy fluffy Christmas pavlova

Thermomix Merry Christmas Pavlova with Fresh Berries

Lemon tart overflows with creamy filling and rhubarb raspberry compote

Thermomix Lemon Cloud Tart

Stack of three brown chewy oatmeal cookies with currants

Thermomix Chewy Oatmeal Cookies with Currants

Large loaf tin with amber spiced zucchini bread beside individual loaves on a wire rack

Thermomix Spiced Zucchini Bread