Whisky, walnut and brown butter tart with atholl brose ice cream
- December 2015
- Serves 10-12
- Hands-on time 1 hour 15 min, oven time 50 min, plus 24 hours chilling and freezing
A rich, boozy, sticky, crunchy (and other good things) dessert. We’ve packed the flavours of Scotland into this whisky, walnut and brown butter tart, then served it with atholl brose-inspired ice cream.
If you like that, then you’ll fall head over heels moreishly crunchy honey and walnut tart.
- 46.8g (17.5g saturated)
- 45.5g (31.8g sugars)
Prepare the ice cream up to 1 month in advance. Make the tart up to 48 hours ahead, then cover and keep chilled. Prepare the pastry to the end of step 4, wrap in cling film and chill in the fridge for up to 1 week or freeze for up to 1 month.
Atholl brose is a traditional Scottish drink made with cream, whisky, honey and oatmeal milk.
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