Atholl Brose Tart

Title:
Atholl Brose Tart

Yield:
8 Servings

Categories:
Scot/irish,
Pastries




Ingredients:





          British measurements





------------------------------------BASE------------------------------------


 3 1/2 oz Butter


     7 oz Sweet oat biscuits (cookies)


          .  crushed


     1 tb Sesame seeds; toasted



----------------------------------FILLING----------------------------------


     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


 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


 Posted to MM-Recipes Digest V3 #251


 


 Date: Fri, 13 Sep 1996 21:49:00 -0400


 


 From: BobbieB1@aol.com