ATHOLL BROSE TART
Lemon & Honey Tart
Yield: 8 servings

British measurements:

BASE:
3 1/2 oz Butter
7 oz Sweet oat biscuits (cookies), crushed
1 tb Sesame seeds; toasted

FILLING:
3 tb Scotch whiskey
2 tb Lemon juice; to taste
2 tb Honey
5 fl 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.

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