Seaton House Chef Patron, Roy Brett, shares his perfect Burns Night dessert
Roy Brett, the Chef Patron at Scotland’s newest five-star hotel, has shared a dessert recipe which pairs perfectly with your haggis, neeps and tatties.
Article Source: Seaton House
Last Updated: 24 January 2025 15:13
As Scots prepare to salute the ‘Great chieftain o' the pudding-race' on Saturday evening, the Chef Patron at Scotland’s newest five-star hotel has shared a dessert recipe which pairs perfectly with your haggis, neeps and tatties.
Roy Brett is in the final stages of preparing to open his famed Ondine Oyster & Grill restaurant at Seaton House in St Andrews as the hotel gets set to welcome guests this March.
He has taken time out to share a recipe for a whisky treacle tart, a dish he describes as a lovely way to finish off your Burns Night Supper.
Roy’s secret tip is to use a sherry cask whisky, such as Tamdhu 12-year-old, as it will impart a nutty sweet finish which compliments the almonds & the golden syrup.
You can make your tart two days in advance, and warm it in the oven as individual slices if and when your indulgent mood takes you.
Makes: 1 very good tart
For the short-crust pastry case:
Ingredients
240g plain flour
110g diced butter
60g caster sugar
2 eggs
Method:
Sift the flour into a mixing bowl, add the pieces of chilled butter and sugar as normal. Work the mixture together until it becomes a crumble consistency. At this point add the whisky slowly as the mix comes together into a ball-like shape. Leave to rest for an hour and cut into 4 equal portions. Flour the work surface and roll out the mixture until smooth.
For the filling:
Ingredients
100g Panko Breadcrumbs
100g Ground Almonds
500g Golden Syrup
100ML Sherry Cask Whisky
200g Double Cream
2 Eggs
Zest of 1 lemon
Method:
• Using a mixing bowl, mix together (with a wooden spoon or food processor) the filling ingredients until just combined
• Refrigerate the filling mix overnight before using to allow mixture to come together
• Roll out the pastry on a lightly floured surface and line out whichever mould you choose for your tart
• Chill for 30 minutes
• Bake the pastry case blind by placing greaseproof paper and dried beans into the case to keep the shape
• Bake at 145 degrees for 10 minutes before removing the beans, brush with a little egg wash at this point and bake for a further 5-6 minutes (until golden brown)
• Pour mixture into warm, blind-baked pastry case (leaving about 1cm space below rim of tart)
• Bake at 150C on top shelf for about 50 minutes
• To serve, we prefer the Cornish way with a good dollop of clotted cream
To keep up to date with Seaton House and Ondine Oyster & Grill visit www.seatonhouse.com
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