Main Courses

Desserts

Desiccated Coconut Recipes

BUTTER SCOTCH TART

INGREDIENTS:

6 oz. sweet short pastry

1/2 cup Anchor instant non-fat dried milk

1/4 cup brown sugar, firmly packed

3 tbsp. cornflour

1/2 tsp. salt

1 1/2 cups cold water

2 tbsp. golden syrup

1 tbsp. butter

1/2 tsp. Hansells Vanilla Essence
 

PROCEDURE :

Roll pastry to fit an 8 inch round tart plate about 3/4 inch deep. Bake blind at 350˚F about 20 minutes, then cool. In a medium saucepan mix the milk powder, brown sugar, cornflour and salt. Stir in the cold water and add the golden syrup. Bring to boil. stir all the time, then lower heat and simmer 2 minutes. Remove from heat and stir in butter and vanilla, cool it then covered . When lukewarm, pour into the cool, baked pastry shell. Mix toppings ingredients together and use to decorate the top of tart. Serve with whipped cream.

Makes 6 to 8 servings.