Scotch Whisky Tart with Cinnamon and Clove Ice and Custard Sauce

Method: Sweet pastry

  1. Sieve the flour and place in the fridge.
  2. Combine the egg yolk, water, vanilla and egg colour and also place in the fridge.
  3. Cream the butter and the sugar adding the liquid a little at a time. Fold in the flour and place in the fridge to chill. When chilled lightly knead together on a floured table, pin and rest the pastry before using.

Filling

  1. Soak the raisins overnight in the whisky.
  2. Line a flan ring with the pastry and bake blind at Gas 6.
  3. Mix together the beaten eggs, lemon juice, nutmeg, cinnamon and cloves. Add any whisky not absorbed by the raisins.
  4. Place the raisins onto the base of the flan case then gently add the egg mixture, lightly dust with cinnamon, bake in a pre-heated oven at 150°F until set, approximately 45 minutes, or if using individual tarts, 15 minutes at the same temperature.

Custard

  1. Place the milk, cream and split and scraped vanilla pods into a pan and bring to the boil, remove from heat.
  2. Cream the sugar and egg yolks adding the infused milk and cream, return to the heat and cook until the mixture coats the back of a spoon.
  3. Strain and retain for sauce and ice.

Cinnamon Ice

  1. Warm 300 ml double cream adding the cloves and cinnamon stick.
  2. Remove from the heat and allow to infuse for 20 minutes.
  3. Add condensed milk, strain and mix well with the 500 ml of custard.
  4. Churn in ice-cream machine until the consistency of whipped cream, freeze.

To serve

Rest the tart on a warm plate, Finish with a ball of cinnamon and clove ice and some warm custard sauce.

Recipe provided by Willie Dean from Deans @ Let's Eat, Perth

Ingredients

Sweet Pastry

  • 225g plain flour
  • 125p caster sugar
  • 1 egg yolk
  • 25 ml water
  • Vanilla essence
  • Spot of egg colour
  • 1/2 teasp cinnamon

Filling

  • 225 g raisins
  • Scotch whisky to soak raisins
  • 5 eggs, beaten
  • 500 ml double cream
  • Juice of 1 lemon
  • 1/4 teasp nutmeg
  • 1/4 teasp ground cloves

Custard

  • 500 ml milk
  • 500 ml double cream
  • 200 g egg yolks
  • 85 g caster sugar
  • 2 vanilla pod

Cinnamon Ice

  • 500 ml custard
  • 6 cloves
  • 1 cinnamon stick, broken
  • 300 ml double cream
  • 1 tbsp condensed milk