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  • Laura

Not a recipe for DRY January?!

Those following GINuary, instead of the 'dry January' trend, that are also partial to a little whisky (or just delicious desserts) could give this recipe a try!

It went down storm over Christmas.


Makes one 28 cm tart, recommended 12 portions

Chef’s Note: “For a drink as established as whisky, it would have to be rude not to dedicate a tasty dessert to it! Although the cranachan does contain a wee dram, I will hold up my rolling pin on this one and confess that it’s a slightly converted pecan and bourbon recipe. But that’s the fun part about cooking, messing around with combinations and flavour”


For the pastry:

2 egg yolks

225g soft unsalted butter

1 table spoon golden caster sugar

275g plain flour

For the tart filling:

3 eggs

200g soft brown sugar

220g golden syrup

125ml whisky

100g melted unsalted butter

1 vanilla pod (seeds only)

Pinch of salt

350g walnuts - crushed roughly

To garnish:

Vanilla pod ice cream or thick double cream


Ahead of time, make the pastry:

Beat egg yolks and butter together in a bowl, then beat in the sugar.

Stir in the flour and mix together to form a soft dough, knead together until well combined.

Wrap the dough in cling film and place in the fridge for about 1 hour to chill.

Make the filling:

Place all the ingredients apart from the walnuts in to a food blender or mixer. Mix until smooth and then stir in the crushed walnuts.

"At this stage of preparation, I like to have a taste of the chosen tipple, just to get in to the spirit of things!"

Roll the pastry:

Roll the pastry on a floured surface to the thickness of about 5mm. Line the tart case with the pastry and BLIND bake.

BLIND BAKE!!!! Line the tart case with a double layer of tin foil or parchment paper and fill with baking beans. Place the tart case in the oven @ 180 degrees for around 20 minutes.

The tart case will retain its shape and you won’t end up with a soggy uncooked tart. *cue the Great British Bake-off innuendos!*

Preheat the oven to 190 degrees

Fill the pre-cooked tart shell with the filling and bake for 25 – 30 minutes until golden.

Once cooked, leave to cool before attempting to cut - as it will need time to firm up. Serve with a touch more whisky, ice cream or thick double cream.

Or … all of the above!

We can also recommend one of these to go with it … a black walnut old fashioned. Tell your friends ... and enjoy,

Team TSP x

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