Father’s Day is just around the corner (it’s this Sunday if you may or may not have forgotten!). If you’re still scrambling for a gift idea, look no further. We have compiled 4 recipes of delicious whisky soaked desserts for dad.
Nothing shows you care more than a homemade dessert or drink!
Dark Chocolate Ganache Tart With Whisky Soaked Strawberries
1 cup (150g) plain flour
1/3 cup (30g) wholemeal flour
1/3 cup (55g) icing sugar
1/4 cup (25g) The Healthy Chef Dark Naked Chocolat
150g chilled butter, chopped
2 Free Range Egg yolks
2 tablespoon chilled water
250g strawberries, thinly sliced
200g dark chocolate, chopped
3/4 cup (185ml) thickened cream
1 teaspoon vanilla bean paste
Place the flours, icing sugar, cocoa powder and butter in a Cuisinart stand mixer with dough hook and process until the mixture resembles fine breadcrumbs. Add the egg yolk and water. Process until dough just comes together. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 15 mins to rest.
Roll out pastry on a lightly floured surface to a 3mm-thick disc. Line a Bakemaster 22cm round (base measurement) tart tin, with pastry. Use a small sharp knife to trim excess. Place in the fridge for 30 mins to rest.
Preheat oven to 200C. Line pastry with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove paper and weights or rice. Bake for a further 10 mins or until dry to the touch. Set aside to cool.
Meanwhile, combine strawberry and whisky in a large frying pan over medium-low heat. Cook, turning, for 3-5 mins or until the strawberry is tender and juices thicken slightly.
To make the chocolate ganache filling, place combined chocolate, cream and vanilla in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon for 5-6 mins or until chocolate melts and mixture is smooth. Arrange strawberry evenly over pastry base. Pour over chocolate ganache filling. Place in the fridge for 3 hours or until chocolate ganache is set.
22cm Loose Base Round Flan/Quiche Pan
Dad’s Whisky Cocktail
15ml Amara Montenegro
Place a large ice-cube made in the Avanti King Ice Cube Tray in a whisky tumbler and gently pour over the ingredients and serve with a fresh wedge of orange.
King Ice Cube Tray
Apple & Berry Shortcake Pie
125g unsalted butter
100g (1/2 cup) caster sugar
1 teaspoon vanilla essence
150g (1 cup) self-raising flour
100g (2/3 cup) plain flour
2 tablespoons brown sugar
1/2 teaspoon Olsson’s salt flakes
4 medium pink lady apples peeled, cored, cut into thin wedges
1 teaspoon lemon juice
70g (1/3 cup) caster sugar
60ml (1/4 cup) whisky
1 punnet of fresh blueberries
1 punnet of fresh strawberries
1 teaspoon of cinnamon
1 tablespoon of yoghurt
Sprinkle of cinnamon sugar
To make the filling, place the apple, lemon, cinnamon, sugar and whisky in a saucepan over low heat. Cover and simmer for 10 minutes or until apple is soft. Add the blueberries, strawberries and simmer for 1 minute. Set aside to cool.
Meanwhile, use Cuisinart stand mixer to beat the butter and caster sugar in a bowl until pale and creamy. Beat in the egg and vanilla. Sift the combined flour over the butter mixture and stir to combine. Turn onto a lightly floured surface and knead until smooth. Wrap one-third of the dough in plastic wrap. Wrap remaining dough in plastic wrap. Place both dough portions in the fridge for 30 minutes to rest.
Preheat oven to 180ºC. Roll out the larger dough portion on a lightly floured surface into a 24cm disc. Line a round 20cm Bakemaster sandwich pan with the pastry disc, to cover the base and about 2cm up the side. Strain the filling to remove any excess moisture and transfer to the prepared pan. Roll out the remaining dough portion and cut into 2cm-wide strips. Arrange the strips in a lattice pattern over the filling and press to seal. Sprinkle with the brown sugar.
Bake for 30 minutes. Set aside in the pan for 10 minutes to cool. Serve with yoghurt and cinnamon sugar.
Loose Base Sandwich Pan
Whisky Soaked Banana-Berry Muffins
1 1/3 cups self-raising flour
2/3 cup wholemeal self-raising flour
1/2 teaspoon baking powder
1/4 cup brown sugar
2 teaspoons ground cinnamon
1/2 cup EVO oil
1 teaspoon vanilla paste
1/2 cup yogurt
2 tablespoons skim milk
2 – 3 small to medium over-ripe bananas, chopped
1 teaspoon raspberry extract
Preheat oven to 200C/180C fan-forced. Line a 12-hole (1/3-cup-capacity) Bakemaster muffin pan spray with olive oil spray Place chopped strawberries (200g )and bananas in a mason cash bowl pour over the whisky.
Thinly slice remaining strawberries, combine flours, baking powder, sugar and cinnamon in a mason cash bowl. Make a well. Whisk oil, eggs, vanilla, yoghurt and milk in a jug. Add to flour mixture with chopped strawberries and banana. Stir until just combined (some lumps are okay).
Divide mixture among prepared holes. Top each with 1 strawberry slice. Bake for 15 to 20 minutes or until firm to touch. Stand for 5 minutes. Cool on a bake master wire rack. Serve.
12 Cup Muffin/Cupcake Pan