Spike Your Dessert with Whisky Fruit Tart
Summer calls for satisfying fruit delights. From cakes to smoothies, we are good with anything as long as it is refreshing enough to beat the sultry days of June. Keeping exactly this in mind, we have come up with a brilliant dessert idea. Fruit tart, not your regular kind, but the one that is spiked with scotch. We have your attention now, right?
- 350g of sweet short-crust pastry
- 1 lemon, only the finely grated zest
- 100g of brown sugar
- 100g of butter
- 1 tbsp golden syrup
- 2 medium sized eggs, beaten
- Grated zest of another lemon
- 100g of currants
- 50g of sultanas
- 50g of raisins
- 50g of walnuts, chopped
- 2 tbsp of whisky
For the filling:
Start with the pastry. Add the grated lemon zest to the pastry and wait for 20 minutes before rolling it out using a rolling pin. The pastry should be of 2-3mm thickness. Now, line a 20cm flan ring and press it onto the pastry. Refrigerate it for a half-hour.
Meanwhile, preheat the oven at 200°C. Line the pastry with a greaseproof paper and fill it with baking beans and bake for approximately 20 minutes. Once done, remove from heat. Remove the paper and beans too and reduce the temperature to 190°C.
Take a small sauce pan and boil the butter, sugar, and golden syrup in it. Remove from heat after five minutes and whisk in the eggs. Add the remaining ingredients—fruits, walnuts, lemon zest and, of course, the whisky and start mixing them. After they are mixed well, pour into the pastry case.
Bake again for 25 minutes. When done, remove from the oven and transfer to a cooling rack.
Your whisky fruit tart is ready. Pair it with vanilla ice cream or custard and a dram of The Glenlivet.
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