BUTTERSCOTCH MERINGUE TART

Butterscotch Meringue Tart image

Provided by evelynathens

Categories Tarts

Time 55m

Yield 8 serving(s)

Number Of Ingredients 16

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3 ounces cold butter, cut into cubes
4 ounces flour
1 ounce sugar
2 ounces ground hazelnuts
2 -3 tablespoons ice water
1 egg yolk
2 ounces cornstarch
4 ounces dark brown sugar
1 1/3 cups milk
2 ounces butter
3 egg yolks
1 1/2 teaspoons vanilla extract
3 egg whites
6 ounces sugar, plus
1 tablespoon dark brown sugar
2 tablespoons sliced almonds

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.

Nutrition Facts : Calories 474.2, Fat 23.1, SaturatedFat 11.2, Cholesterol 126.8, Sodium 176.5, Carbohydrate 61.5, Fiber 1.3, Sugar 40.8, Protein 6.9