Vanilla Bean Butterscotch Tart
Place flour, salt, powdered sugar and butter into a food processor. Pulse until mixture resembles damp sand. Add vanilla and egg and process until pastry just comes together. Tip onto a lightly floured surface, pat into a flat disk, wrap in plastic and chill for 30 minutes.
Preheat oven to 350°F. Roll pastry out to 3-4mm thickness and lift over a rolling pin to place in a 9” pie dish. If the pastry tears, gently press it back together in the dish. Fold overhang under edge of pie crust and crimp decoratively, then pierce in a few places with a fork.
Place dish in freezer for 10 minutes, then line with parchment paper, fill with baking beans (or rice) and bake for 15 minutes. Remove parchment and set aside while preparing filling.
Combine butter, sugar and salt in a saucepan over medium heat. Simmer for 2-3 minutes, then carefully pour in the heavy cream. The mixture may rapidly bubble or splatter when cream is added; whisk until smooth, then remove from heat. Cool for 15 minutes, whisk in eggs one at a time, followed by vanilla and (optional) scotch whisky.
Pour mixture into pie shell and bake for 10 minutes. Reduce oven to 275°F and continue to bake for 25-30 minutes. The mixture will still just wobble in the middle. Remove from oven and allow to cool, then transfer to fridge to chill completely. Serve with unsweetened vanilla whipped cream and a sprinkle of pecans.
Preparation: 20 min + Chilling
Cooking: 75 min + Chilling
1-3/4 cups all-purpose flour
Pinch of salt
1/2 cup powdered sugar
8 TBSP unsalted butter, cold, cubed
1 tsp Taylor & Colledge Vanilla Bean Paste
8 TBSP unsalted butter, softened
1-3/4 cup lightly packed dark brown sugar
1/2 tsp of salt
2/3 cup heavy cream
1 TBSP Taylor & Colledge Vanilla Bean Paste
6 large eggs, at room temperature
1 TBSP scotch whisky (optional)