Scotch whisky adds real flair to this delicious tart, devised by Jason Radbourn. For a contemporary twist, why not try it on Burns Night?
1. Unroll the sweet pastry and cut out four rounds 6 inches in diameter.
2. Grease four 4 inch pastry rings.
3. Place the pastry into the rings and prick the base with a fork.
4. Line the pastry with greaseproof paper and fill with rice (to blind bake).
5. Place into a pre heated oven 200°C for 12 minutes.
6. Remove the cooked pastry rings from the oven, remove the rice and greaseproof paper and place into the oven for 4 minutes for the pastry to dry out.
1. Place the butter and caster sugar into a bowl and mix together until creamed.
2. Add the juice of the orange and whisky to the mix.
3. Beat the eggs and add to the creamed butter and sugar, mix well.
4. Sieve the flour and cocoa powder onto the egg mix and fold in carefully.
5. Add the juice of the orange and whisky to the mix.
6. Fill the pastry rounds with the egg and whisky mix and place into the oven for 20 minutes ensure the mix is cooked.
Remove the tart from the pastry ring, place onto the plate and top with cream, mint and icing sugar.
Jason Radbourn started his food career with the Roux Brothers and is now Menu Development manager for Chef & Brewer
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