Butterscotch Tart
List of Ingredients
Butterscotch Tart
1 pastry crust for an 8-inch (20 cm) tart or pie pan
1 cup (250 ml) light brown sugar
5 Tbs (75 ml) cornstarch (cornflour)
3/4 cup (175 ml) milk
2 Tbs (30 ml) butter
1/4 tsp (1 ml) vanilla extract
2 eggs, separated
1/2 cup (125 ml) sugar
1/2 tsp (2 ml) cream of tartar
Line an 8-inch (20 cm) tart or pie pan with the pastry crust. Line
the pastry with wax paper and fill the crust with dried beans or rice.
Bake in a preheated 400F (200C) oven for 10 minutes. Remove the paper
and beans and bake an additional 5 to 10 minutes, until the crust is
light golden brown. Remove the crust from the oven and set aside.
Meanwhile, combine the brown sugar and cornstarch in a mixing bowl.
Bring the milk to a boil in a saucepan and pour over the brown sugar
mixture, stirring to dissolve the sugar. Return the mixture to the
saucepan and bring to a boil over moderate heat, stirring constantly,
and continue to stir while the mixture boils gently for 3 minutes.
Remove from the heat and stir in the butter, vanilla, and egg yolks.
Stir over low heat for an additional 2 minutes, and pour the mixture
into the pie shell. Beat the egg whites until stiff but not dry,
adding the sugar and cream of tartar a little at a time as you beat.
Mound the egg whites on top of the butterscotch filling and bake in a
preheated 300F (150C) oven until the meringue is lightly browned,
about 30 minutes. Serve warm, chilled, or at room temperature. Makes
one 8-inch (20 cm) pie to serve 6 to 8. Recipe
|
|
member logon
