This weeks Sweet Melissa Sundays recipe was Butterscotch Cashew Bars. I thought this would translate well into a delicious light butterscotch tart with caramelised cashews.
1x Pie Shell (21cmx5cm), parbaked
1/2 Butterscotch Sauce Recipe Below (1Cup+extra for pie shell)
2Tbs Flour
3x Eggs, separated
pinch of tartar
120g Cashew Pieces
1Tbs Demarera Sugar
Pour enough butterscotch sauce to cover the base of the pie shell.
Add egg yolks and flour to the remaining butterscotch sauce, mix.
Whisk egg whites and tartar to stiff peaks.
Fold the egg whites into the butterscotch mix 1/3 at a time.
Tip butterscotch mix into the pie shell, bake at 180C for 35-40min, until centre is set.
Put cashew pieces into a dry non-stick pan and lightly toast.
When toasted sprinkle with demarera sugar and cook until sugar has melted and coated the cashews.
Spread onto a tray lined with baking paper, and separate into small pieces, cool.
When tart is removed from the oven, sprinkle over the caramelised cashews so they sink into the tart.
Butterscotch Sauce
450g Sugar
50g Liquid Glucose
150ml Water
100g Butter, cubed and chilled.
3x Eggs, lightly beaten with a splash of milk
Combine sugar, glucose and water in a small non-stick saucepan. Heat gently until everything has dissolved.
Increase the heat and bring to the boil.
Cook until the syrup turns a rich brown colour.
Whisk in the chilled butter, leave to cool for 5-10min.
Whisk in eggs, may need to gently heat the pan.
Pour into a sterilised jar to keep.
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1/2 Butterscotch Sauce Recipe Below (1Cup+extra for pie shell)
2Tbs Flour
3x Eggs, separated
pinch of tartar
120g Cashew Pieces
1Tbs Demarera Sugar
Pour enough butterscotch sauce to cover the base of the pie shell.
Add egg yolks and flour to the remaining butterscotch sauce, mix.
Whisk egg whites and tartar to stiff peaks.
Fold the egg whites into the butterscotch mix 1/3 at a time.
Tip butterscotch mix into the pie shell, bake at 180C for 35-40min, until centre is set.
Put cashew pieces into a dry non-stick pan and lightly toast.
When toasted sprinkle with demarera sugar and cook until sugar has melted and coated the cashews.
Spread onto a tray lined with baking paper, and separate into small pieces, cool.
When tart is removed from the oven, sprinkle over the caramelised cashews so they sink into the tart.
Butterscotch Sauce
450g Sugar
50g Liquid Glucose
150ml Water
100g Butter, cubed and chilled.
3x Eggs, lightly beaten with a splash of milk
Combine sugar, glucose and water in a small non-stick saucepan. Heat gently until everything has dissolved.
Increase the heat and bring to the boil.
Cook until the syrup turns a rich brown colour.
Whisk in the chilled butter, leave to cool for 5-10min.
Whisk in eggs, may need to gently heat the pan.
Pour into a sterilised jar to keep.
What a delicious sounding variation! Hope you enjoyed it!
ReplyDeleteWhat a lovely, and sophisticated, variation of the bars. It looks like it was very tasty!
ReplyDeleteGreat idea..I love it! Your jar of butterscotch sauce is the best.
ReplyDeleteWhat a beautiful idea! I may well give your version a try some time, sounds so much more elegant than bars!
ReplyDeleteKatie xox
Wow, what an interesting take on this week's recipe! Your tart looks fantastic!
ReplyDeleteLooks delish! Sounds like a great recipe to add to a Thanksgiving menu. Were you happy with the results?
ReplyDeleteThanks so much for the comments, the tart was delicious. Light, fluffy and a nice butterscotch flavour, the caramelised cashews added a lovely sweet, crunchy texture to the fluffy filling. If you are feeling particularly indulgent - mix a little of the spare butterscotch sauce with some cream and drizzle over the top!
ReplyDeleteWow, that looks delicious!!
ReplyDeleteWow, this is soooo cool. I love it, I want to try this for sure.
ReplyDelete