How do you make "Butterscotch Tart" (it's not the same as Gypsy Tart)?

Question

I would absolutely love to know how you make butterscotch tart from school (Sutton High School for Girls in Surrey). It is most definitely not the same as Gary Rhodes' so-called Gypsy Tart (I made this abomination at the weekend and it's vile). Would it have been a packet mix or was it an actual recipe? The question about the Chocolate Splodge has prompted this, but it's been on my mind for years!!! It was on a pastry base and had a lovely creamy golden filling with a fab piped star of fake cream on the top. Please help! Thanks xxx

Answer 1

Wow is this ever rich and delicious! Enjoy!!

Pastry

2 cups white flour
4 ounces cold butter
2 tablespoons powdered sugar
1 egg yolk
1 tablespoon ice water

Filling

3/4 cup brown sugar, lightly packed
1/3 cup flour
1 cup milk
3 tablespoons butter
1 teaspoon pure vanilla extract
1 egg yolk

Meringue

2 egg whites
2 tablespoons icing sugar

Preheat oven to 350 degrees.
Lightly butter a flan pan.
For the pastry: Sift the flour into a large bowl and add the butter.
With your fingers rub the butter and flour together until mixture is fine and crumbly.
Stir in sugar.
Add the yolk and ice water.
Mix to a soft dough and press into a ball.
Roll pastry between two sheets of plastic wrap.
Remove plastic and line the bottom and sides of flan pan with pastry.
Trim edges.
Cover with plastic wrap and place in fridge to chill for 20 minutes.
Cut a piece of parchment paper and line bottom of pastry.
Fill with pie weights, beans or rice.
Bake for 35 minutes.
Remove from oven, discard paper and the beans or rice if using.
Set flan pan aside.
To make Filling: Place sugar and flour in a heavy based medium pan.
Make a well in the center.
Using a whisk add the milk slowly, whisking to a smooth paste.
Add butter.
Stir with the whisk over low heat for about 7-8 minutes or until the mixture boils and thickens.
Remove from heat.
Whisking quickly add the yolk and vanilla extract until smooth.
Spread filling into precooked pastry.
Smooth out top.
For the Meringue: Place the egg whites in a cold, dry glass bowl.
With Cold beaters beat whites until firm peaks form.
Slowly add the sugar while beating until mixture is thick and glossy and the sugar is dissolved.
Spoon meringue over filling and swirl into peaks.
Bake for 20 minutes or until meringue is a light golden brown.
Remove and cool on a wire rack.
Serve warm or cold.

Answer 2

Gypsy Tart Condensed Milk

Answer 3

Butterscotch Tart

200g/7 oz plain flour
100g/3 1/2 oz. butter
1 (5 oz) can evaporated milk, chilled
175g/6 oz light muscovado sugar (must be raw cane sugar)
icing sugar and cocoa powder for dusting
single cream to serve


Preheat the oven to 200C/400F/Gas 6.

Tip the flour into a mixing bowl, add the butter and chop it up into the flour with a knife and fork.
When the butter is in small pieces, rub into the flour until the mixture looks like a pale yellow crumble.
Shake the bowl and rub in any lumps that rise to the surface.

Mix 2-3 tbs. cold water into the crumble mix with a round bladed knife until it starts to cling together. Pinch the pastry together with your fingers then wipe the ball of dough round the bowl to pick up any crumbs.

Knead the dough gently until it is as smooth as you can get it. Roll out into a 25cm circle then line a 20cm/8 in flan tin. Press gently into the sides of the tin, allowing the excess to flop over the edge.
Line with greaseproof paper and baking beans and bake blind for 20 minutes.

Remove the paper and beans.

Whisk together the evaporated milk and sugar. After 5 minutes the mix should be thickened and pale.
Pour into the pastry case and return to the oven for 10 minutes.

Allow the tart to cool in the tin. .

Serve with cream. Ice cream is better though.

Answer 4

The closest I have found to the wonderful gooey stuff we had at school is REALLY simple.

To make 500g (approx 1 pound in weight) of sauce ready to pour over a blind-baked pie base)

250g DARK brown sugar
250g Butter
About a teaspoon (or even slightly more) of vanilla essence. I think our cook had a heavy hand with vanilla essence but it seems to need it.

Put the whole lot into a saucepan and heat gently while stirring all the time with a wooden spoon. Once everything has melted, increase heat and keep stirring until everything is the same consistency - at first you will have VERY dark brown puddles of liquid caramel with melted butter floating around. After a couple of minutes you are done - no need to boil.

Pour over a hot blind-cooked pastry base and your ready to serve.

Answer 5

The Easiest Butterscotch Pie

"The yummiest butterscotch pie ever! You can use chocolate or vanilla, or just about any pudding you choose!"

INGREDIENTS:

* 1 (3.4 ounce) package instant butterscotch pudding mix
* 2 cups milk
* 1 (8 ounce) container frozen whipped topping, thawed
* 1 (9 inch) prepared graham cracker crust
* 2 tablespoons butterscotch ice cream topping

DIRECTIONS:

1. In a large bowl, mix pudding mix and milk according to package directions. Fold half of the whipped topping into pudding. Pour mixture into graham cracker crust. Spread remaining whipped topping on top of pudding layer. Cover and refrigerate for about an hour.

2. Serve cold with a drizzle of butterscotch topping over top of pie. If desired, sprinkle butterscotch chips on top as well.

Answer 6

Butterscotch Meringue Tart
A different meringue pie. Buttery-sweet butterscotch!
Crust
3 ounces cold butter, cut into cubes
4 ounces flour
1 ounce sugar
2 ounces ground hazelnuts
2-3 tablespoons ice water
1 egg yolk
Filling
2 ounces cornstarch
4 ounces dark brown sugar
1 1/3 cups milk
2 ounces butter
3 egg yolks
1 1/2 teaspoons vanilla extract
Meringue
3 egg whites
6 ounces sugar, plus
1 tablespoon dark brown sugar
2 tablespoons sliced almonds

55 minutes 40 mins prep


1. For crust: Put butter, flour, sugar and ground hazelnuts in processor, process until mixture resembles coarse meal; add 2-3 tblsps ice water and the egg yolk and process using on/off turns until stiff dough forms; gather dough into a ball, flatten into a disk, cover in plastic wrap and refrigerate for 30 minutes; preheat oven to 400F; roll out and pastry to fit 8 inch-diameter tart pan and press in to fit bottom and sides; place a sheet of foil over crust and fill with dry beans or pie weights; bake in preheated oven for 10 minutes, carefully remove foil and beans and bake 5 minutes longer; remove and cool.
2. For filling: Mix cornstarch with sugar in a small saucepan over medium-low heat; slowly add the milk, whisking constantly, and cook until the cream thickens; remove from heat and cool for 10 minutes; whisk in butter, egg yolks and vanilla; pour cream into crust.
3. For meringue: Beat egg whites until soft peaks form; add sugar and beat until stiff, but not dry, peaks form; cover cream filling with meringue, sealing to edge of pastry and make decorative peaks and swirls in meringue; sprinkle over 1 tblsp dark brown sugar and flaked almonds.
4. Bake at 400F for 10-12 minutes, until meringue is a nice golden colour.

I don't know if this comes close to what you're looking for, but instead of the meringue, you could top it with that fake cream..LOL

Answer 7

certain i am going to, won't be able to each individual? isn't that what each individual does of their spare time for relaxing? properly, in case you won't be able to be extra unique than that, i do not comprehend what the international is coming to.