Atholl Brose Tart Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
British measurements,
BASE
3 1/2 ounce: Butter,
7 ounce: Sweet oat biscuits, cookies
. crushed,
1 tbsp: Sesame seeds, toasted
FILLING
3 tbsp: Scotch whiskey,
2 tbsp: Lemon juice, to taste
2 tbsp: Honey,
5 fl oz: Double, (heavy) cream
Chopped walnuts or hazelnuts,
. or fresh raspberries for,
. garnish,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp