Whisky toffee almond tart
- October 2007
- Serves 8
- Takes 30 minutes to make, 30 minutes to bake, plus chilling and cooling
You’ll be amazed at how six simple ingredients can create such an incredible tart recipe. This whisky toffee almond tart is fabulously moreish – serve with a blob of vanilla ice cream.
Try this whisky, walnut and brown butter tart, too, which uses walnuts instead of almonds.
- 50.7g (20.3g saturated)
- 52.6g (30.6g sugars)
- 200g plain flour, plus extra for dusting
- 100g unsalted butter, diced and chilled
- 300g flaked almonds
- 284ml carton double cream
- 225g granulated sugar
- 4 tbsp single malt whisky, such as Islay, plus extra for drizzling
- Whizz the flour, butter and a pinch of salt in a food processor until it forms fine crumbs. Tip into a bowl, add 4 tablespoons cold water and mix until it comes together. Turn out onto a lightly floured surface and gently knead into a ball. Roll out to a large flat circle – large enough to line a 23cm round, deep, fluted tart tin. Prick the pastry in the bottom of the tin with a fork and transfer to the fridge for 30 minutes to chill.
- Meanwhile, preheat the oven to 200°C/fan180°C/gas 6. Line the tart with baking paper and baking beans, place on a baking sheet and cook for 15 minutes. Remove the paper and beans and bake for a further 5 minutes or until pale golden.
- Meanwhile, put the almonds, cream, sugar, whisky and a pinch of salt into a medium, heavy-based pan. Stir over a low heat until the sugar has dissolved. Increase the heat slightly and simmer, stirring frequently, for 20 minutes or until the mixture thickens and turns a pale gold. Remove from the heat.
- Reduce the oven temperature to 180°C/fan160°C/gas 4. Pour the filling into the pastry case and bake for a further 10 minutes or until golden – it won’t be fully set until cooled. Cool in the tin slightly, drizzling with a little more whisky while still hot. Carefully transfer to a wire rack to cool completely.
- Cut the tart into slices and serve with a scoop of vanilla ice cream or a dollop of crème fraîche, if you like.
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