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Lord Michael Lewis

Butterscotch Tart

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I have fond memories of a Butterscotch Tart from your time at the Lygon Arms. Any chance of the recipe?

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No problem. The recipe came from Sharrow Bay in fact. I empoyed their pastrycook at one point and was happy to assimilate quite a few of their puds.

Butterscotch Tart

150gr short pastry

250gr demerara sugar

250gr butter

1 cup water

2 tablespoons plain flour

4 tablespoons cornflour

1 tin condensed milk

2 eggs - separated into yolks and whites

150ml double cream

cinnamon and grated chocolate

Preheat the oven to 180C

Line a flan ring with the pastry and bake blind

Heat the demerara sugar - allow it to start to burn then add the butter and let these two boil together briefly

In a separate saucepan mix the condensed milk with flour and cornflour. Heat together until thickened and cooked

Pour on the sugar and butter syrup and stir to the boil

Stir in egg yolks then sieve the butterscotch mix into the precooked tart case. Allow to cool

In separate bowls whisk the egg whites and cream then fold one into the other.

Sprinkle cinnamon and grated chocolate on top

points to watch

This is fairly straightforward to make but creates a lot of washing up in the process. Use a non stick pan to cook the condensed milk and flour together and stit constantly, it will almost certainly  catch  bit anyway but this wont matter

You needn't let the demerara sugar burn if you like the butterscotch really sweet. T

I dont put any dried beans on pastry when baking blind so need to press down the pastry midway through baking.

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