Butterscotch Meringue Tarts Recipes

BUTTERSCOTCH MERINGUE TART

Steps:

• 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.
• 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.
• 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.
• Bake at 400F for 10-12 minutes, until meringue is a nice golden colour.

BUTTERSCOTCH TART

Steps:

• 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.