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Butterscotch Meringue Tart Recipe

June 6th, 2013 by alice  Tags: , , | Print This Post Print This Post


  1. Crust

  2. 3ounces coldbutter, cut into cubes
  3. 4ouncesflour
  4. 1ouncesugar
  5. 2ouncesground hazelnuts
  6. 2-3tablespoonsice water
  7. 1egg yolk
  8. Filling

  9. 2ouncescornstarch
  10. 4ouncesdark brown sugar
  11. 1 1/3cupsmilk
  12. 2ouncesbutter
  13. 3egg yolks
  14. 1 1/2teaspoonsvanilla extract
  15. Meringue

  16. 3egg whites
  17. 6ouncessugar, plus
  18. 1tablespoondark brown sugar
  19. 2tablespoonssliced almonds


  1. For crust: Put butter, flour, sugar and ground hazelnuts in processor, process until mixture resembles coarse meal; add 2-3 tblsps ice water and the egg yolk and process using on/off turns until stiff dough forms; gather dough into a ball, flatten into a disk, cover in plastic wrap and refrigerate for 30 minutes; preheat oven to 400F; roll out and pastry to fit 8 inch-diameter tart pan and press in to fit bottom and sides; place a sheet of foil over crust and fill with dry beans or pie weights; bake in preheated oven for 10 minutes, carefully remove foil and beans and bake 5 minutes longer; remove and cool.
  2. For filling: Mix cornstarch with sugar in a small saucepan over medium-low heat; slowly add the milk, whisking constantly, and cook until the cream thickens; remove from heat and cool for 10 minutes; whisk in butter, egg yolks and vanilla; pour cream into crust.
  3. For meringue: Beat egg whites until soft peaks form; add sugar and beat until stiff, but not dry, peaks form; cover cream filling with meringue, sealing to edge of pastry and make decorative peaks and swirls in meringue; sprinkle over 1 tblsp dark brown sugar and flaked almonds.
  4. Bake at 400F for 10-12 minutes, until meringue is a nice golden colour.

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