Whisky and Walnut Tart

Preparation info
  • Serves


    (makes a 26 cm tart)
    • Difficulty


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.


For the Sweet Pastry

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


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.<