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.
WHISKY AND WALNUT TART
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:
200g soft brown sugar
220g golden syrup
100g melted unsalted butter
1 vanilla pod (seeds only)
Pinch of salt
350g walnuts - crushed roughly
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