Arial view of butterscotch tart with curry shortbread crust served with whipped cream and macadamia nuts

As seen in: Classic Thermomix Bakes

Thermomix Butterscotch Tart with Curry Shortbread Crust

by Tenina Holder

posted 24 Apr, 2019 (last updated 09 Apr, 2020)

Serves

8

Total Time

2hrs 50mins

Calories

545

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.

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As seen in: Classic Thermomix Bakes

INGREDIENTS

Butter

4.23oz/120g (about ½ cup)

cold
Milk

11.84fl oz/350g (1½ cups)

cold
Macadamia nuts

as needed

roasted, coarsely chopped

Curry powder

1 tsp (0.07oz/2g)
Golden caster sugar

1.76oz/50g (about 4 tbsp)
Sea salt

as needed
Bread flour

6.35oz/180g (about 1½ cups)
Vanilla bean paste

1 tsp (0.19oz/5g)
Gelatine

3 tbsp (0.74oz/21g)
Milk

3 tbsp (1.50fl oz/44g)
Molasses

0.88oz/25g (about 1¼ tbsp)
Muscovado sugar

3.53oz/100g (about ½ cup)
Butter

1.76oz/50g (about 3½ tbsp)
Sea salt

1 pinch
Baking soda

about ½ tsp (0.08oz/2g)
Single cream

11.16fl oz/330g (1½ cups)
Cornflour

1.41oz/40g (about 5⅛ tbsp)
Egg yolk

3 (2.12oz/60g)
Whipped cream

3.53oz/100g (3.53oz/100g)

METHOD

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

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