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Ecclefechan tarts with smoked whisky cream
Tins, packets and jars
200g/7oz
plain flour
Cooking ingredients
70g/2½oz
icing sugar
125g/4½oz dark
brown sugar
250g/9oz
raisins
100g/3½oz
sultanas
1 tsp
ground ginger
1 tsp ground
cinnamon
walnuts
, to garnish
2 tbsp golden
caster sugar
fresh
nutmeg
, to taste
Dairy, eggs and chilled
125g/4½oz unsalted
butter
, cold
1 free-range
egg yolk
125g/4½oz unsalted
butter
, softened
2 large free-range
eggs
, beaten
200ml/7fl oz
double cream
Other
15ml/1 tbsp smoky
whisky
Back to recipe
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