Atholl brose tart

Yield: 8 Servings

Measure Ingredient
British measurements
3½ ounce Butter
7 ounces Sweet oat biscuits (cookies)
. crushed
1 tablespoon Sesame seeds; toasted
3 tablespoons Scotch whiskey
2 tablespoons Lemon juice; to taste
2 tablespoons Honey
5 fluid ounce Double (heavy) cream
Chopped walnuts or hazelnuts
. or fresh raspberries for
. garnish



To Make The Base: Put the butter into a large saucepan and heat gently until melted. Stir in the crushed biscuits and the sesame seeds.

Press the mixture into the base and up the side of a lightly oiled 8-inch flan dish or sandwich tin. Refrigerate whilst making the filling.

To Make The Filling: Put the whiskey, lemon juice and honey into a bowl and whisk until mixed. Add cream and whisk until softly stiff.

Spoon onto base and refrigerate for 1 to 2 hours until set. Top with chopped nuts and/or fruit before serving.

"Scotch Whiskey Recipes"

: by Jo Guthrie Jarrold Publishing, Norwich 1991 ISBN = 0-7117-0553-4

Scanned and formatted for you by The WEE Scot -- pol Mac Griogair From: Paul Macgregor Date: 06-15-96

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