Scotch Raspberry and Dark Chocolate Chilli Tart by Jacqueline O’Donnell for Tomatin Distillery 

The star of the Great British Menu, Jacqueline O’Donnell, say’s that ‘the complexity of our national drink can unlock more flavours than wine when paired with the right food from our natural Scotch larder’. Below is one of our favourite recipes from the collaboration. 

Tomatin Distillery won ‘Best Drink Award’ at the Highlands & Islands Food & Drink Awards 2016. Food and drink businesses from across the Highlands and Islands are being called to enter the prestigious awards before the June 15 deadline. 

Entries can be made online at 

Pastry case:

250g of plain flour
100g of icing sugar
35g ground almonds 
125g of unsalted butter, plus more for greasing
2 eggs 
1 egg yolk 

Chocolate and chilli filling:
400g of 70% dark chocolate, roughly chopped
350ml of double cream
3/4 tsp chilli flakes
150ml of milk
2 eggs, beaten

To serve: 
Clotted cream ice cream
Scottish raspberries 
Honeycomb spikes

1 Preheat the oven to 190°C.
2 To begin the chocolate tart, prepare the pastry case. In a mixing bowl, crumb the flour, icing sugar, ground almonds and butter together.
3 Add 2 eggs and blend together, handling as little as possible, until just mixed. Wrap in cling film and rest the pastry in the fridge for 1 hour.
4 To begin the filling, heat the double cream and milk to the boil, then add the chilli flakes. Remove from the heat and leave to infuse for 1 hour.
5 Grease and line your tart ring. Roll out the pastry to 3mm thick. Push the pastry into the corners evenly and then line with baking parchment before filling with baking beads.  
6 Blind bake until the pastry is lightly golden, around 10 minutes. Remove the baking beads and return to the oven in order to colour the base until the pastry is golden brown, around 10-15 minutes.
7 After removing the pastry from the oven, use a pastry brush to glaze it with the egg yolk. This will seal the case for the chocolate mixture.
8 To make the chocolate mixture, place the chocolate in a medium-sized mixing bowl. Strain the infused chilli cream and bring back to the boil. Once boiled, pour the hot cream over the chocolate and stir until the chocolate has fully melted. Slowly add the beaten eggs and mix well.
9 Preheat the oven to 150ºC/gas mark 2. Pour the mix into the prepared pastry case and carefully transfer to the oven. Bake until the mix is just set, approximately 15-20 minutes. Allow to cool but do not refrigerate.
10 Serve with clotted cream ice cream and Scottish raspberries with Honeycomb spikes.

In association with Taste Communications.