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A Lot On My Plate


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︎Copyright Some Things I Like to Cook 2020

Blackberry & Butterscotch Tart with Whipped Sour Cream

If you make the butterscotch the day before, this becomes the easiest and quickest dessert and that’s always preferable for me when I’ve got friends over so that I don't spend ages in the kitchen and can get on with enjoying myself. The base is super crumbly and crunchy and delicious, which might seem like a headache when you’re trying to get it out of the tart tin but if you embrace the imperfection of a few slightly broken ridges, you’ll reap the rewards of the texture combos in this tart.

For the whipped cream, you can use crème fraiche or greek yoghurt in place of sour cream. If doing this, I would suggest whipping the cream solo first and then adding the crème fraiche or greek yoghurt and whipping again. If you’re feeling a bit lazy or are time-poor, a jar of Bonne Maman caramel sauce does the trick in place of the butterscotch. I’m very partial to raspberries on top, but it’s also great with some sliced stone fruit - peaches, nectarines, apricots, plums – they all taste great with it too. Use what’s in season, it’ll taste best that way.



1 pack of Marie biscuits
180g butter
Pinch of salt
1/3 cup plain flour


75g brown sugar
40g unsalted butter
150ml heavy cream
Pinch of salt

Whipped Sour Cream:
300ml cream
200ml sour cream

2-3 Punnets of blackberries


Preheat oven to 180 C

Make butterscotch sauce, in a saucepan over low/medium heat, stir sugar, butter, salt and 2/3rds of the cream until sugar dissolves.

Turn the heat to high and bring to a simmer. Simmer for 10-12 minutes, stirring occasionally to ensure it’s not burning on the bottom, if it feels like it is, lower the temperature a little.

Drop a small blob of the mixture into a small bowl of iced water, if it breaks apart, it’s not ready, continue simmering and check again in a couple of minutes. If it forms into a pliable blob, it’s ready.

Remove from heat and add remaining cream, stir until incorporated and leave to cool. It should thicken as it cools to become a spreadable consistency. *

In a food processor, blitz biscuits until mealy with a few small chunks remaining. Combine with salt and flour.

Melt butter and add to dry ingredients. Combine well.

Press firmly into a loose bottomed tart tray as evenly as possible.

Bake in oven for 15 minutes until golden and smelling great. Remove and leave to cool.

Once both the tart base and the butterscotch are completely cooled, release the tart from its tin and place on plate. The tart crust will be very fragile, but it’s delicious this way. Be careful.

Spread caramel evenly over tart base.

In a stand mixer mix cream and sour cream until soft and fluffy and completely smooth. Spread over caramel and top with 2-3 punnets of blackberries.

*If it doesn’t thicken enough, you didn’t quite get it up to temp, but you can return it to the heat again and cook a little longer, just remember to leave cool completely before spreading into the tart.