Book of Old Tarts

Product Information

A cornflake tart consists of a shortcrust pastry base, which is baked in the oven until it becomes golden brown. The pastry is then topped with a layer or strawberry or raspberry jam. That list is continually growing. But I think that’s part of growing up somewhere constant, and just never realising otherwise; assuming what you’ve always known, is that everyone in the world has also known.

You can serve butterscotch tart with custard, pouring cream, whipped cream and even ice cream! This indulgent honeycomb ice cream or this Biscoff ice cream will suit the tart’s caramel flavour exceptionally well. I have fond memories of this tart from school, along with pink custard, which didn't taste like custard at all. It was definitely a time of some great recipes and some that are best forgotten. A butterscotch Tart has the consistency of a smooth-set caramel filling whereas Gypsy Tart is much lighter and more mousse-like. What does butterscotch taste like?Of course, dancing naked on beds of orchids, bathing naked in champagne and turning up to dinner parties covered in nothing but whipped cream was a good way to be noticed. She boned half of Europe’s royalty, earning herself a small fortune in the process.

Hold the fold to the middle of the tin and trim off the outside edge of the paper. You will be left with a circle that lines the pastry to protect it from getting burnt. inch) Square Baking Tin– We use this to bake and shape the cornflake tart. If you’d prefer a more traditional shape, you can use a loose-bottomed tart tin that is fluted andis 20cm (8 inches) in size. However, whipping up some double cream is a much more natural substitute, not to mention absolutely delicious. The only thing you need to watch for when using fresh cream is storing the strawberry tarts in the fridge and not keeping them longer than a couple of days – although I guarantee you’ll have them all eaten before then! But should you wish to keep them a little longer, simply swap the fresh cream for a buttercream.To make the pastry by hand cream the butter and sugar together in a large bowl with a wooden spoon until pale and fully mixed.