Published by Shivesh Bhatia, Paul John Whisky on Dec 14 2018.
I love making tarts. They’re a total crowd pleaser, look pretty on the dessert table and can easily be shared by everyone. This no-bake tart is elegant and perfect for your Christmas dinner party. The crumbly cookie tart shell is filled with a classic fresh pastry cream. I infuse the pastry cream with lavender and Paul John BRILLIANCE single malt whisky. The infusion of this whisky is what truly makes this dessert festive.
The Demerara sugars give off a whiff of sweet fragrances, with a hint of cinnamon, the dash of honey and faint spices- couldn’t get more Christmassy than this! Sweet and spice and all things nice, make this Single Malt. The honey-like smoothness is offset by the crunchy-bar-like crispness. I then finish the tart by topping it with some fresh figs that compliment the vanilla and spice notes of the whiskey so well.
1 cup butter, melted
2 cups digestive biscuits, finely crushed
To make the base of the tart, mix melted butter and crushed digestive biscuits. Press down the mixture evenly into a 9” tart pan. Let it set in the fridge for at least 30 minutes.
WHISKEY LAVENDER PASTRY CREAM
1 1/2 cups whole milk
1/2 cup sugar
1/4 cup flour
4 large egg yolks
1 tsp lavender extract
¼ cup Paul John BRILLIANCE single malt whisky
1 cup whipped cream
On medium heat, bring the milk to a boil
In a separate bowl, combine flour, sugar and egg yolks
One the milk comes to a boil, add it to the flour mixture in three additions.
Transfer the entire mixture back on the stove. Add lavender extract.
Mixing vigorously, cook until the mixture becomes thick. Bring it off the heat and transfer to a bowl. Mix in the whiskey. Refrigerate to cool.
Fold the pastry cream into the whipped cream.
Once chilled completely, fill the tart shells using the pastry cream.