Butterscotch Cream Tart

Instructions

1. 1

   Preheat the oven to 180°C (350ºfF).

   Tip: Use a thermometer to ensure accurate temperature.

2. 2

   Make the pastry dough by creaming together butter and sugar until light and fluffy.

   Tip: Use a stand mixer for faster results.

3. 3

   Gradually add flour, salt, and butter extract until a dough forms.

   Tip: Don't overmix, as this can lead to a tough crust.

4. 4

   Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

   Tip: This will help the dough relax and become easier to roll out.

5. 5

   Roll out the dough to a thickness of about 3 mm (1/8 inch) and press into a tart pan.

   Tip: Use a rolling pin to achieve an even thickness.

6. 6

   Prick the bottom of the dough with a fork to prevent it from bubbling during baking.

   Tip: This will also help create a decorative edge.

7. 7

   Line the dough with parchment paper and fill with pie weights or dried beans.

   Tip: This will help the crust cook evenly and prevent it from shrinking.

8. 8

   Bake the crust for 20 minutes, then remove the parchment paper and pie weights.

   Tip: The crust is now ready to be filled with the butterscotch cream.

9. 9

   In a saucepan, combine butterscotch sauce, heavy cream, and butter extract. Heat over medium heat, whisking constantly, until the mixture thickens.

   Tip: Be careful not to burn the mixture, as this can result in a bitter flavor.

10. 10

    Pour the butterscotch cream into the baked tart shell and smooth the top.

    Tip: Make sure to leave a 1-inch border around the edges to prevent the cream from overflowing.

11. 11

    Allow the tart to cool completely before serving.

    Tip: This will help the flavors meld together and the cream to set properly.

12. 12

    Serve the tart chilled, garnished with a sprinkle of sea salt if desired.

    Tip: This will add a touch of elegance to the presentation and enhance the flavor of the butterscotch cream.