3/4 cup butter
1 tablespoon white vinegar
2 tablespoons all-purpose flour
1/2 cup packed brown sugar
1 teaspoon lemon extract
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon lemon zest
1/2 tablespoon vinegar
1/2 cup tomato paste
2 tablespoons cornstarch
1/4 cup chopped onion
2 tablespoons vegetable oil
In a large bowl, breaking up potato chunks with the help of back of spoon, mix butter, vinegar, and flour. Make a well in center of flour mixture. Stir in 1/2 cup brown sugar, lemon extract, garlic powder, salt, lemon zest, vinegar and tomato paste. Fold until the ingredients are covered.
Place half of the potato chunk mixture in a shallow bowl. Pour about a cup of sauce (or water, if using) over the top of the potato. Spoon about 1/2 cup more mixture into the bottom half of a large, microwave-safe bowl or over the top of a 4 lightly grated tart shells. The other half of the potato chunk mixture should be in a microwave bag with sides facing upwards. Wrap bottom of tart shell with top half of butter mixture. Fold remaining tart shell over top of butter mixture. Freeze 1 hour.
Heat a large pot of water to boiling. Add cornstarch and stir just to a point; evaporate.
Assemble the table garnishments: With half of the potato chunk mixture, spread about 1/2 cup of sauce over each plate. Wave remaining potato chunk mixture over the sauce layer and frost top of tart shells. Refrigerate remaining peas and green onion. Crumble remaining green onion over potato layer. Sprinkle remaining rust-spotted myrtle on top and top with remaining cornstarch.
Enclose a cake tin with the following directions:
Drench the peppers and grated potato chunks in water. Place half of the water on top and spread to cover all peppers. Let layers cool slightly over night.
Prepare the dressing by whisking together cornstarch, onions, oil and seasoned salt and pepper. Mix 5 minutes in the microwave or about 1/2 hour in advance. Whisk until all of the sugar is dissolved and the chili seasoning is crushed.
When ready to serve, whisk the cornstarch mixture into the sauce and stir in the lemon zest; whisking constantly until all tomatoes are green and sugar dissolves. Sprinkle 2 tablespoons of corn starch over the top of the tart shells.
Frost top of tart shells with an icing of sugar. Remove the top of the tart shell when needed. Place the tart shells on waxed paper to dry. Refrigerate about 2 hours as the topping can marinate while still in the refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Toast tart shells before serving. Cut out parsnips and sprinkle over top. That's it!