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Slice of Butterscotch and Nut Tart on a burgundy plate with a scoop of chocolate icecream
Dessert recipe

This easy recipe for a tart will not leave anyone unhappy. This tart is perfect to be served as a party dessert at a birthday party, at your next baby shower celebration or even become a sweet christening gift for the after party at a christening ceremony.

Nuts are the highlight in this recipe. And the butterscotch filling is so reach and tasty that it will be hard to stop eating this lovely easy to make cake.

I am pretty sure you will go nuts for this easy to cook dessert recipe!

 

 

Butterscotch and Nut Tart

 

Ingredients

¼ cup butter
1 cup brown sugar, firmly packed
4 tablespoons flour
2 cups whole milk
3 large egg yolks, separate eggs
½ teaspoon pure vanilla extract
1 pinch salt
1 cup macadamia nuts, toasted
½ cup almonds, toasted
2/3 pecans, toasted
½ cup hazelnuts, toasted
1 large sheet frozen ready-rolled shortcrust pastry, partially thawed

 

Preheat oven to 200C/180C fan-forced. Grease a 3 cm deep, 23 cm (base) round loose-based fluted flan tin. Line tin with shortcrust pastry. Trim excess. Put in a fridge to refrigerate for 20 minutes. Place tin on a baking tray, line pastry with baking paper. Fill with uncooked rice or beans. Bake for 10 minutes or until light golden. Set to cool.

Reduce oven to 180C/160C fan-forced.

Stir brown sugar and butter in a saucepan until butter melts and sugar dissolves. Cook 2-3 minutes longer on low-medium heat, and then remove from fire.
Beat egg yolks.

In separate large bowl, mix flour with ½ of milk, until smooth. Then add beaten egg yolks and salt and mix well. Blend remaining milk with this mixture.
Add flour mixture to saucepan with sugar/butter mixture and cook on low/medium heat until thickened, stirring constantly. Remove from heat and blend in vanilla extract. Stir constantly until well combined and slightly warm.

Add nuts mix. Stir gently and put the butterscotch and nut mix into a prepared pie crust.

Bake your butterscotch and nut pie for 20-25 minutes or until just set. Set aside to cool. Refrigerate overnight. Serve.


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