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Butterscotch chocolate tart recipe
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Indulgent slice that will have your loved ones craving more!
Ingredients:
  • 185g plain flour
  • 40g icing sugar
  • 25g cocoa powder
  • 100g Salted Butter, chilled, chopped
  • 50.00 gm iced water
  • Mini chocolate Easter eggs, to decorate (optional)
  • Melted dark chocolate, to drizzle
  • 2 x 395g cans sweetened condensed milk
  • 125ml golden syrup
  • 80g Slightly Salted Butter, chopped
Instructions:
  • Combine the flour, icing sugar, and cocoa powder in a food processor until mixed. Then, incorporate the butter.
  • Blend until the mixture looks like fine breadcrumbs. Pour in the water and pulse until the mixture begins to come together (add more iced water if necessary).
  • Transfer the dough to a clean work surface and knead it gently until it becomes smooth. Roll it out on a sheet of baking paper to form a 3mm-thick disc. Use the rolled-out dough to line a 22cm round fluted tart tin with a removable base that is 2.5cm deep. Trim off any excess dough. Chill the lined tin in the fridge for 30 minutes.
  • Preheat the oven to 180°C. Place the tart tin on a baking tray. Line the pastry with baking paper and fill it with pastry weights or rice. Bake for 15 minutes. Then remove the paper and weights or rice. Bake for an additional 10 minutes or until the pastry is dry to the touch. Let it cool completely.
  • In a saucepan over medium-low heat, combine condensed milk, golden syrup, and butter. Stir until butter is melted and mixture is smooth. Remove from heat and stir in vanilla.
  • 1. Fill the pastry case with the delicious butterscotch filling and bake at 180°C for 20 minutes or until it's perfectly set. Let it cool completely. Top with chocolate eggs, a drizzle of melted chocolate, and slice into wedges to serve.

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