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Recipe Name: Atholl Brose Tart Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 8

British measurements
3 1/2 Ounce(s) Butter
7 Ounce(s) Sweet oat biscuits, cookies
. crushed
1 Tablespoon(s) Sesame seeds, toasted
3 Tablespoon(s) Scotch whiskey
2 Tablespoon(s) Lemon juice, to taste
2 Tablespoon(s) Honey
5 Double, heavy cream
Chopped walnuts or hazelnuts
. or fresh raspberries for
. garnish
To Make The Base: Put the butter into a large saucepan and heat gently
until melted. Stir in the crushed biscuits and the sesame seeds. Press
the mixture into the base and up the side of a lightly oiled 8-inch
flan dish or sandwich tin. Refrigerate whilst making the filling. To
Make The Filling: Put the whiskey, lemon juice and honey into a bowl
and whisk until mixed. Add cream and whisk until softly stiff. Spoon
onto base and refrigerate for 1 to 2 hours until set. Top with chopped
nuts and/or fruit before serving. "Scotch Whiskey Recipes" : by
Jo Guthrie Jarrold Publishing, Norwich 1991 ISBN 0-7117-0553-4
Scanned and formatted for you by The WEE Scot -- pol Mac Griogair
From: Paul Macgregor Date: 06-15-96 Posted to
MM-Recipes Digest V3 #251 Date: Fri, 13 Sep 1996 21:49:00 -0400 From:

Nutrition (calculated from recipe ingredients)
Calories: 112
Calories From Fat: 93
Total Fat: 10.6g
Cholesterol: 26.7mg
Sodium: 1.7mg
Potassium: 14.9mg
Carbohydrates: 4.9g
Fiber: <1g
Sugar: 4.4g
Protein: <1g

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