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

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

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.<

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Ingredients

For the Sweet Pastry

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