| Butterscotch Tart by hayleylongdin |
| Serves: 6 - 8 |
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| Ingredients: |
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410g can condensed milk
10g butter
100g demerara sugar
6-8 individual sweet pastry cases
Strawberries
Icing sugar to dust
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| Method: |
• Preheat your oven to gas mark 5, 190°C or for a fan oven 170°C.
• In a small non-stick saucepan, melt the butter and sugar together.
• Add the condensed milk and bring to a gentle boil, stirring continuously until thickened and butterscotch in colour. This will take about five minutes. Do not overcook as the butterscotch will become too firm.
• Pour the butterscotch into ready-made pastry cases and place in the oven for five minutes.
• Remove the tarts from the oven and place on a wire rack to cool completely.
• To serve, decorate with sliced strawberries and dust with a little sieved icing sugar.
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| Tip: |
| Any leftover butterscotch can be warmed gently and served with ice cream. To add fruit when fresh strawberries are out of season, add canned strawberries or raspberries. |
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| Prep Time: 5 mins |
| Cook Time: 15 mins |
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