Oat Tartlets with Whiskey Candied Raspberry and Nutmeg Custard Cream

Difficulty medium
Preparation Time (mins) 25 mins
Cooking Time (mins) 25 mins
Servings 6
Oat Tartlets
  • 75g oats
  • 50g plain flour
  • 75g soft brown sugar
  • 50g butter
  • 1 teaspoon honey
  • 1 egg yolk
Whiskey Candied Raspberry
  • 100g castor sugar
  • 75ml water
  • 50ml Irish Whiskey
  • 250g raspberries
Nutmeg Custard Cream
  • 250ml whole milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground nutmeg
  • 3 egg yolks
  • 10g plain flour
  • 10g cornflour
  • 200ml whipped double cream

Main Instructions
  1. Place the oats, flour and butter in a bowl and rub the butter until fully incorporated. Add the honey, egg yolk and sugar and mix to a dough.
  2. Butter a 12 hole tart tin and set oven to 180c.
  3. Roll out a ball of the mixture, flatten it ( use damp hands for this) and press into the tin. Repeat with remaining mix.
  4. Bake for 15 minutes or until crisp. Cool slightly and pop out of the tin with a knife.
Whiskey Candied Raspberry Instructions
  1. Cook the sugar to a caramel in a frying pan and add the water. Cook to a syrup and add the whiskey. When thick and syrupy pour over the raspberries. Cool.
Nutmeg Custard Cream Instructions
  1. Scald the milk, vanilla and nutmeg.
  2. Whisk the yolks with the flour and cornflour.
  3. Pour over the hot milk mixture and whisk. Return to the pan and stir until thick. Pour into a clean bowl and place cling on the surface. Chill.
  4. Fold in the whipped cream.
  5. To assemble –
  6. Pipe the nutmeg cream into the oat tartlet cases and top with the raspberries.
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