Whisky and Walnut Tart

Name: Whisky and Walnut Tart
Yield: Serves 4—6 (makes a 26 cm tart)
Cuisine: British
Ingredients: 100 g melted unsalted butter; 1 teaspoon vanilla essence; pinch of salt; 300 g walnuts, roughly chopped; 3 medium eggs; 200 g soft brown sugar; 220 g golden syrup; 125 ml whisky; vanilla ice cream or thick double cream; 275 g plain flour; 1 tablespoon caster sugar; 225 g unsalted butter, softened; 2 medium egg yolks

Preparation info

Serves
4—6
(makes a 26 cm tart)

Difficulty
Easy

Appears in

British Regional Food

By Mark Hix

Published 2006

About

For a drink as established as whisky, it would seem rude not to dedicate a dessert to it, although the cranachan does contain a wee dram. I have to hold up my hands on this one and confess that this is a converted pecan and bourbon recipe. But that’s the fun of cooking and messing around with food.

Ingredients

For the Sweet Pastry

2 medium egg yolks
225 g unsalted butter, softened
1 tablespoon

Europe
United Kingdom
Scotland
Pie
Vegetarian

Method

Well ahead, make the sweet pastry: beat the egg yolks and butter together in a bowl, then beat in the sugar. Stir in the flour and knead together until well mixed. Wrap the pastry in clingfilm and chill in the fridge for an hour before use.

To make the filling, mix all the ingredients, except the walnuts, in a food processor or mixer until smooth. Then fold in the walnuts and mix well.<