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Atholl Brose Tart

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  • 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 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