Raspberry-Oat Tartlets with Whiskey-Honey Cream

Raspberry-Oat Tartlets with Whiskey-Honey Cream

Oat Tartlets with a Whiskey-Honey Cream and a garnish of fresh raspberries.

Raspberry-Oat Tartlets with Whiskey-Honey Cream
Yield: 6
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  1. 1½ cups oat and honey granola cereal
  2. ¼ cup sugar
  3. 4 tablespoons salted butter, melted
  4. 1 cup heavy whipping cream
  5. ½ cup sour cream
  6. 1 tablespoon Scotch whiskey
  7. 2 tablespoons honey, divided
  8. Fresh raspberries
  1. Preheat oven to 350°.
  2. In the work bowl of a food processor, combine granola and sugar, and pulse until finely chopped. Reserve 1 tablespoon granola crumbs for garnish.
  3. In a medium bowl, combine granola crumb mixture and melted butter, stirring to blend. Divide among 6 (4-inch) tartlet pans with removable bottoms. Press mixture firmly into bottoms and up sides
of tartlet pans. Place tartlet pans on a rimmed baking sheet. Place in freezer for 15 minutes.
  4. Bake for 10 minutes. Let crusts cool completely before removing from tartlet pans.
  5. In a medium bowl, beat cream at high speed with a mixer until soft peaks form. Slowly add sour cream, whiskey, and 1 tablespoon honey, beating until incorporated.
  6. Divide cream mixture among tartlet crusts. Top with raspberries. Drizzle with remaining 1 tablespoon honey, and top with reserved granola crumbs.
  1. *We used Dewar’s White Label Scotch whiskey.
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