Butterscotch Meringue Tarts Recipes

AUNT JIMMY'S BUTTERSCOTCH MERINGUE PIE

Steps:

• Preheat the oven to 325 degrees F.
• Make the Filling: In a large saucepan, combine the milk and cream and bring to a simmer over medium heat. Immediately remove from the heat and set aside.
• Melt the butter in a large, heavy skillet over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook, stirring constantly, until caramelized, 5 to 7 minutes. (You'll smell a characteristic nutty caramel odor when the butter browns, signaling that the mixture is ready.)
• Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture isn't smooth, blend for 20 seconds with a hand blender or pour through a fine sieve.
• Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Whisk in the Scotch.
• While whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top.
• Turn off the heat and whisk in the vanilla extract. Pour into the prebaked pie shell and set aside while you make the meringue.
• Make the Meringue: In a standing mixer fitted with a whip attachment, whip the whites in a clean dry bowl on low speed until foamy. Add the cream of tartar and continue whipping on medium speed until soft peaks are formed. Gradually pour in the sugar and continue whipping on high speed until stiff and glossy. Pile the meringue onto the pie and swirl to cover, spreading it to the edge. (Making sure it touches the edge.) Bake the pie until the meringue is lightly browned, about 15 to 20 minutes.
• Chill the pie, uncovered, at least 2 hours or overnight before serving.

BUTTERSCOTCH MERINGUE TART

Steps:

• 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.
• 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.
• 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.
• Bake at 400F for 10-12 minutes, until meringue is a nice golden colour.

BUTTERSCOTCH MERINGUE PIE

Steps:

• Bake pie crust as directed.
• Cool.
• Preheat oven to 400°F Mix flour and salt together in a small bowl.
• Add 2/3 cup milk and beat until smooth.
• Melt butter in a pot over medium heat: add brown sugar and cook until thick and fluffy.
• Add 1 1/2 cups milk all at once.
• Cook over medium heat until butterscotch dissolves.
• Stir a small amount into flour mixture.
• Add to cooked mixture in pot.
• Cook over medium heat until thick.
• Cook additional 5 minutes stirring constantly.
• Stir a small amount of hot mixture into beaten egg yolks.
• Add eggs to mixture in pot and cook stirring for 1 minute longer.
• Remove from heat and stir in vanilla.
• Pour into baked, cooled shell.
• Prepare meringue and spread on filling.
• Bake for 5-7 minutes until meringue is lightly browned.
• MERINGUE: Beat egg whites until stiff but not dry.
• Gradually add sugar, while beating.
• Pile gently onto pie filling.
• Bake.

BUTTERSCOTCH TARTS

Steps:

• Preheat the oven to 350 degrees. Roll out dough to 1/8-inch thickness. Cut into 5 five-inch rounds, and fit into 3-inch tart pans with removable bottoms. Prick bottoms with a fork. Place a second tart pan inside each dough-lined pan, and place them all on a baking sheet; bake 20 minutes. Remove top pans, and continue baking until light-golden brown, 5 to 10 minutes more. Remove from oven, and allow to cool completely.
• Prepare butterscotch: In a medium bowl, lightly beat egg yolks; set aside. Pass brown sugar, flour, and salt through a medium sieve to remove any lumps. Transfer to a medium saucepan, and place over medium heat to melt sugar, whisking frequently. Meanwhile, in a small saucepan, bring milk to a simmer. Whisk milk into melted sugar, and cook, whisking constantly until thick, about 5 minutes. Remove from heat. Add 1/4 hot sugar mixture to beaten egg yolks, and whisk to combine. Whisk egg yolks into sugar mixture, and return to heat very briefly to cook the eggs and thicken slightly, about 30 seconds. Remove from heat, and whisk in butter. Pass mixture through a fine sieve.
• Prepare meringue: In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until foamy, about 1 minute. Add granulated sugar, and beat until stiff.
• Pour butterscotch into baked shells. Mound meringue on top of tarts, and bake until meringue is browned, about 10 minutes. Refrigerate until well chilled, at least 1 hour, before serving.

BUTTERSCOTCH TART

Steps:

• If you are using ready to roll or pre-rolled pastry:
• Line your pie dish and bake blind using greaseproof paper and baking beans.
• Once the pastry is cooked set aside to cool.
• For the filling:
• In a saucepan, melt the butter. Add the milk and sugar and stir until all dissolved.
• Whisk in the flour.
• Keep stirring until it begins to thicken and then reduce the heat.
• Cook on a low heat for 1 minute.
• Pour the mixture into your pastry case and allow to cool and set. This takes a good while hence it would be at its best to make the night before and give it overnight to completely set.
• Serve up with some freshly whipped cream or pouring cream, whichever you'd prefer!
• Good old school classic!