Chocolate Butterscotch Tart

Posted in - Puddings on November 8th 2012 1 Comments

This is extremely rich and decadent.  Only eat when you are in a seriously chocolatey mood.  When I last made it and just carried on picking I feel very guilty as my 4 year old son told me, “Mummy, you are a bit fat”.  So, indulge at your own risk!

Use a 26cm tart tin.

Pate Sucree
170g plain flour
pinch of salt
85g unsalted butter
3 egg yolks
85g sugar
2 drops vanilla essence

1. Sift the flour and salt onto a clean surface and form a hollow circle with it, add the sugar, softened butter and eggs to the empty centre of the circle, put one hand behind your back and mash the butter, eggs and vanilla with your other hand at the same time as gradually drawing in the flour and salt until you have a dough.
2. Flour the surface a bit and roll out the pastry (try between two large sheets of clingfilm) and line a tart tin and put it in the fridge for half an hour.
3. Heat the oven to 200 degrees C and bake the pastry case with baking beans in it for 10 minutes or until the sides hold up.  Remove the beans and continue to bake for another 10 minutes until the centre is crisp but be careful to avoid browning the edges too much.  Put a bit of foil of any parts that are browning too much. Remove it from the oven and leave to cool.

1. Whizz all of the ingredients in a food processor then follow from step 2 above.

Butterscotch sauce
50g butter
50g golden syrup
50g brown sugar
75ml cream

1. Put equal quantities of butter, sugar and golden syrup in a pan over a low heat then turn it up when melted and bubble.
2. Add cream and take off heat.
3. Add vanilla extract if you like.
4. Once cooled, spread over the base of the cooked and cooled pastry case.

Chocolate Filling
300g dark chocolate
200g milk chocolate
300 mls double cream

I find that the balance of the two chocolates is a good one but by all means vary this according to your preference.  Bear in mind though that the butterscotch sauce is very sweet and so were you to increase the balance in the milk chocolate’s favour, it may be a little sickly sweet.

1. Melt the chocolates and cream together.  I find the microwave for 1-2 minutes is fast and efficient though for a smoother finish, you may be better off pouring hot cream on top of the chocolate which will melt it.  Just be careful not to burn the cream.  I do put it in the microwave for a couple of minutes to avoid doing so.
2. Whip the chocolate mixture when cooled a little and pour on top of the butterscotch sauce.
3. If you would like the tart to have a smooth surface, pour the chocolate in when it is still warm, a whipped up surface is achieved by cooling it a little more before adding it.
4. Serve at room temperature for a creamy consistency.


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