Atholl Brose Tart Recipe

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Atholl Brose Tart Recipe

 



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Atholl Brose Tart

 

Ingredients

1 british measurements

BASE

3 1/2 oz butter
7 oz sweet oat biscuits (cookies)
1 . crushed
1 tbsp sesame seeds, toasted

FILLING

3 tbsp scotch whiskey
2 tbsp lemon juice, to taste
2 tbsp honey
5 fl double (heavy) cream
1 chopped walnuts or hazelnuts
1 . or fresh raspberries for
1 . garnish



 

Preparation

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

 

 

Servings: 8

 

 

 

 


 

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