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Cranachan Tart | Roving Haggis
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🏴 CRANACHAN TART 🏴
Cranachan is a traditional Scottish dessert. Often served at a Burns night supper, it’s basically cream, oats, raspberries and whisky, combined into a cold dessert. I’ve never been a big fan of it tbh, so I wanted to find a way to reinvent it. And this is it, the Cranachan tart! Leaning heavily into Bakewell tart territory (one of my faves) it manages to combine all things Cranachan in a much more delicious way - certainly for me! Epic served with a dram, it’s a match made in heaven!!
Oat Tart Base
115g almond meal
115g oat flour (blitz rolled oats)
Half tsp salt
35g icing sugar (powdered sugar)
100g melted unsalted butter
Mix all together and press by hand into a buttered 26cm diameter tart tin. Make sure it’s pressed to corners and no gaps. It will all fit, just take your time. When filled pop in freezer for 30 mins and pre heat oven to (fan) 180c.
Filling - oat frangipane
140g granulated sugar
70g almond meal
70g oat flour (blitzed rolled oats)
120g softened butter
1 tsp vanilla extract
2 eggs
Cream butter and sugar together, mix through the almond meal then add eggs and vanilla essence. Beat till combined then finally add the oat flour and mix.
Remove base from freezer and spread base with whisky raspberry jam (see my “JAM WITH A DRAM” short) top with the oat frangipane mixture, then press fresh raspberries gently all over. Scatter rolled oats over the top, place on an oven tray, then into the oven for 30 minutes.
Let it cool a bit then dust all over with icing sugar. Be careful when removing from flan case as the pastry is very ‘short’!
Serve warm with a dram of whisky and a good dollop of clotted cream! A little sliver is also amazing with a coffee for morning tea! 👏🏼👏🏼👏🏼👌🏼
#tart #cranachan #bakewell #homemade #raspberry #almond #whisky #dessert #oats #letsmakeit #shorts #cooking
Cranachan is a traditional Scottish dessert. Often served at a Burns night supper, it’s basically cream, oats, raspberries and whisky, combined into a cold dessert. I’ve never been a big fan of it tbh, so I wanted to find a way to reinvent it. And this is it, the Cranachan tart! Leaning heavily into Bakewell tart territory (one of my faves) it manages to combine all things Cranachan in a much more delicious way - certainly for me! Epic served with a dram, it’s a match made in heaven!!
Oat Tart Base
115g almond meal
115g oat flour (blitz rolled oats)
Half tsp salt
35g icing sugar (powdered sugar)
100g melted unsalted butter
Mix all together and press by hand into a buttered 26cm diameter tart tin. Make sure it’s pressed to corners and no gaps. It will all fit, just take your time. When filled pop in freezer for 30 mins and pre heat oven to (fan) 180c.
Filling - oat frangipane
140g granulated sugar
70g almond meal
70g oat flour (blitzed rolled oats)
120g softened butter
1 tsp vanilla extract
2 eggs
Cream butter and sugar together, mix through the almond meal then add eggs and vanilla essence. Beat till combined then finally add the oat flour and mix.
Remove base from freezer and spread base with whisky raspberry jam (see my “JAM WITH A DRAM” short) top with the oat frangipane mixture, then press fresh raspberries gently all over. Scatter rolled oats over the top, place on an oven tray, then into the oven for 30 minutes.
Let it cool a bit then dust all over with icing sugar. Be careful when removing from flan case as the pastry is very ‘short’!
Serve warm with a dram of whisky and a good dollop of clotted cream! A little sliver is also amazing with a coffee for morning tea! 👏🏼👏🏼👏🏼👌🏼
#tart #cranachan #bakewell #homemade #raspberry #almond #whisky #dessert #oats #letsmakeit #shorts #cooking
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