Whisky toffee almond tart

  • Serves 8
  • Takes 30 minutes to make, 30 minutes to bake, plus chilling and cooling
  • Medium
Indulge yourself in sweet heaven with this decadent toffee and almond tart recipe.

Nutritional info per serving

  • Calories716kcals
  • Fat50.7g (20.3g saturated)
  • Protein11g
  • Carbohydrates52.6g (30.6g sugars)
  • SaltTrace
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[Total: 5 Average: 3.6]
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INGREDIENTS

  • 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

METHOD

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cut the tart into slices and serve with a scoop of vanilla ice cream or a dollop of crème fraîche, if you like.
  • Enjoy this with a dram of Islay whisky or a glass of tawny port.

From October 2007

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