Teatime Treat

Butterscotch Tart with Chilled Cream

Ingredients

225g shortcrust pastry

115g plain flour

225g soft brown sugar

150ml water

150ml warmed milk

85g unsalted butter

1tsp vanilla extract

3 eggs, separated

85g caster sugar

Method

Line a 20cm flan tin with the pastry, and bake blind in a preheated oven 190C/375F/ gas 5, for 30 minutes. Remove the pastry case and lower the oven temperature to 150C/300F/ gas 2.

Mix together the flour, brown sugar, water and milk in a pan and heat, stirring continuously until thickened. Remove from the heat and blend in the butter, vanilla and egg yolks. Pour into the flan case.

Whisk the egg whites with the caster sugar to make a meringue and spoon on top of the filling to cover it completely. Bake for 15-20 minutes until the meringue is lightly browned.

Serve warm with chilled double cream.