Butterscotch filled Tart
18-038
Group Tart
Ingredient
KG
%
APITO BISCUIT MIX
0.230
100.00
BAKELS MARGARINE SPECIAL
0.115
50.00
Total Weight: 0.345
Group Filling
Ingredient
KG
%
Butter
0.120
100.00
Sugar
0.120
100.00
Flour
0.096
80.00
Salt
0.010
0.80
APITO BUTTA VANILLA ESSENCE
0.011
9.00
Milk
0.076
63.00
Total Weight: 0.432
How to do it:
1. Preheat oven to 180°C.
2. Prepare tart mold using an 7” round mold. In a mixing bowl, blend together Apito Biscuit Mix and Bakels Margarine Special on low speed for 30 seconds. Switch to medium speed and continue mixing for a minute or until crumbly. Do not overmix.
3. Dust with cake flour and sheet the cookie dough. Place the dough into greased round molds.
4. Bake at 180°C for 15-20 minutes. Let it cool for a few minutes before removing from mold.
5. Prepare filling. In a saucepan, melt butter. Add in sugar and allow to slightly brown.
6. Gradually add flour and salt alternately with Apito Butta Vanilla and milk.
7. Mix vigorously or transfer the mixture in a mixing bowl and continue mixing until smooth.
8. Pour the mixture into the tart shell.
9. Allow the filling to set and serve.
Yield: 2 tarts (7”)
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