salted butterscotch pie

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salted butterscotch pie

salted butterscotch pie

salted butterscotch pie
salted butterscotch pie

Ingredients salted butterscotch pie
Number of persons

25 cl whole whipping cream

150 g sugar

60 g semi-salted butter

1 shortbread dough

Preparation salted butterscotch pie
Total Time: 55 min
Preparation time: 10 min
Cooking time: 45 min
Preheat your oven to 180°C (thermostat 6).
Line a mould with shortbread pastry.
Gently prick the dough to prevent it from swelling and bake it at 180°C for about 30 minutes (remove it from the oven when it turns a slightly golden colour).
Leave to cool.

While it cools, prepare the appliance:
Put the sugar and cream in a saucepan and bring to the boil while stirring regularly.
Maintain this boiling while continuing to stir for about half an hour until the mixture takes on a pasty consistency (a bit like custard).
At this point, add the butter and continue to cook for 5/10 minutes until the desired consistency is reached. To test the consistency, occasionally place a few drops of the mixture on a cold plate.
When the preparation takes on a light blond colour and stands sufficiently on the plate, remove from the heat and immediately pour over the already baked tart base.
Leave to cool and chill for at least 2 hours.

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