Saturday, 22nd September 2018
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This is to impress your visitors from America with the uses of Irish Whiskey. (And it is delicious)



- 400g (14oz.) Dark Chocolate

- 1 Lge measure of Irish Whiskey

- 225g(8 oz.) Unsalted Butter

- 4 Eggs and 6 Egg Yolks

- 110g (4 oz) caster sugar


- 225g (8 oz.) Flour

- 30g (1 oz.) Castor sugar

- 110g (4 oz.) Butter

- 1 Egg Yolk

- 2 Tbs. Water


Set oven to 150C. 300F Gas 2

You will need a 12ins. X 1ins. deep Tart Tin

For the pastry

Dice the butter and rub it in to the flour and sugar. (Or put the flour,sugar and butter in a food processor and crumb).

Add the egg and water and bind into a dough. Roll out to line the tart tin leaving a small overlap in case it shrinks. Line with greaseproof paper and weights and bake blind for 15 minutes.

Remove the paper, paint with eggwash and bake for a further 5 minutes to brown and crispen.

For the filling

Melt the chocolate gently with the butter, stir in the whiskey and leave to cool a little. Beat the eggs, egg yolks, and sugar together until thick and white. At this stage you may need to re-whisk the chocolate mixture. Fold both mixtures together and pour into the pastry shell. Bake for 30 minutes or until just set.


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