single malt, as it should be - Makro

*Whisky
Whipped
Cream
ingredients
• 1.25 cups Heavy cream
• 2 tbsp Sugar
• 1 to 2 tbsp Good-quality whisky
preparation method
Pour the cream into a chilled
metal bowl and whisk vigorously
for about 1 minute or until soft
peaks form. Sprinkle the sugar
and whisky on top and continue
whisking vigorously until stiff
peaks form. Serve immediately.
42 WHISKY EDITION November 2012
preparation method
Preheat the oven to 300° F and position a rack
in the center. Lightly spray a 9-inch springform
pan with nonstick cooking spray. In a food
processor, pulse the cookies into very fine
crumbs. (You should have approximately 1.75
cups.) Place the crumbs into a bowl, add the
sugar and salt, and stir to combine. Pour the
butter over the crumbs and mix with a fork
until combined. Turn the mixture out into the
prepared pan and press it into the bottom and
up the sides using your fingers or the bottom
of a metal measuring cup. Place the pan in the
freezer for about 5 minutes, then place on a
baking sheet, and bake until the crust is just dry
to the touch but not browned, about 12 minutes.
Remove from the oven and place on a wire rack
to cool. Increase the oven temperature to 325
degrees F.
In a medium saucepan over medium-low
heat, stir together the cream and milk. Bring
the mixture just to a low simmer (bubbles will
start to form around the edge of the pan) but
do not scald or boil. Remove the pan from the
heat, add both types of chocolate and whisk
very gently until the mixture is completely
smooth. Continue stirring to release excess
heat. Set aside for 5 to 10 minutes, or until the
mixture is only slightly warm. In a small bowl,
lightly beat the egg, egg yolk, flour and whiskey.
Add the egg mixture to the chocolate mixture
and whisk until completely blended. Pour the
filling into the tart shell and bake for 20 to 25
minutes or until the edges are slightly set but
the middle is still slightly jiggly. Remove from
the oven and transfer to a wire rack to cool for
at least 15 minutes. Carefully remove the tart
from the pan and let cool completely. Serve
either at room temperature or directly from
the refrigerator with a big dollop of Whiskey
Whipped Cream and a dusting of cocoa powder
(or a scoop of ice cream).