Recipe - Atholl Brose Tart

British measurements

BASE
3 One half ounce Butter
7 ounce Sweet oat biscuits (cookies)
. crushed
1 tablespoon Sesame seeds; toasted

FILLING
3 tablespoon Scotch whiskey
2 tablespoon Lemon juice; to taste
2 tablespoon 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
8inch 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
0711705534

Scanned and formatted for you by The WEE Scot pol Mac Griogair

From: Paul Macgregor Date: 061596
Posted to MMRecipes Digest V3 #251

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

From: BobbieB1@aol.com