Atholl Brose Tart

  • on January 17, 2009
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Ingrients & Directions

British measurements

3 1/2 oz Butter
7 oz Sweet oat biscuits (cookies)
. crushed
1 tb Sesame seeds; toasted

3 tb Scotch whiskey
2 tb Lemon juice; to taste
2 tb Honey
5 fl 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

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

8 Servings

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