Everyone remembers their favourite or worst school dinner experience and as adults we find ourselves occasionally reminiscing about those easy years. For me its the lip-smackingly good taste of the toffee cream tart. Rediscovering the recipe years later, I cooked my way back to middle school and with one bite i was transported back in time. Fancy a spot of time travel too? Give it a go! |
Ingredients Use a ready made pastry case, shop-bought or homemade, up to you. (Approx 20cm size required) Filling ¼ pint of milk 2 ½ oz butter 1 ½ soft brown sugar 1 oz plain flour 3 dessert spoons of Golden syrup 2 caps of vanilla essence/flavouring to taste | Method * Roll out the pastry and place within the tin. * Place in the ove n at 160°C / gas mark 3 until golden brown in colour. * In one pan / microwave heat the milk ( but do not boil) * In another pan melt the butter and sugar. * Once melted add the flour and mix well. * Once the milk is hot whisk the milk into the butter/flour mixture. (Keep whisking to avoid lumps and mix until thickens) * Keep stirring constantly and cook for approx 5-7 minutes. * Add the golden syrup and vanilla essence and mix well. * Once it tastes like toffee/butterscotch remove off the heat. * Pour into the pastry case and allow to cool. * Sprinkle some chocolate flakes over the top and once chilled serve. |