Butterscotch Chocolate Tart

Next up from the Coles magazine..Ingredients
185g plain flour
40g icing sugar, sifted
25g cocoa powder, sifted
100g chilled butter
2 1/2 tbsp iced water
Mini chocolate eggs to decorate
Melted chocolate to drizzleButterscotch filling
2 x 395g tin sweetened condensed milk
125ml golden syrup
80g cold butter, chopped
1 teaspoon vanilla extractMethod
Preheat oven to 180°C
In a food processor add the flour, icing sugar, cocoa and butter and blitz until it resembles breadcrumbs.
Add the water a tbsp at a time and pulse until a dough forms.
On a lightly floured surface, roll the pastry and place into your tart tin. Place in the fridge for 30 minutes to rest.
Add wax paper and baking beads or rice on top of the tart pastry and bake for 15 minutes. Remove the paper and baking beads/rice and bake for another 10 minutes.
Remove from the oven and leave to cool.To make the butterscotch filling add all the ingredients into a pan and cook on low heat until the butter has melted and the mixture is smooth and well combined.
Pour into the tart tin and bake for 20 minutes.
Remove from the oven and cool before covering with cling and placing in the fridge.
To serve, decorate with mini eggs and drizzled melted chocolate.
Having made this twice, I have found it impossible to keep the very pale baked colour, even reducing the temp to 160, but the tart is delicious none the less. Maybe some photo editing in play…the colour in the mag reminds me more of a lemon tart. Try it and let me know.👍👍

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