Atholl brose tart
8 Servings
Ingredients
| Quantity | 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 | ||
Directions
BASE
FILLING
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