Title: Atholl Brose Tart
Categories: Irish Alcohol Pie
Yield: 8 Servings

		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

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