Fuzzy Whisky Tarts Recipe

Ingredients

2 cups milk chocolate

1 cup confectioners' sugar

2 Cups Scotch Whisky

2 tablespoons lemon juice

1 egg

1 teaspoon vanilla extract

1 pinch cream of tartar

1 cup sour cream

1 cup chopped chocolate candied fruit

Directions

Grease and flour 2 (9 inches) round 9 inch round pans. Mix together the chocolate syrup, confectioners' sugar, Scotch Whisky, lemon juice and egg. Beat, mixing only until dissolved. Fold spirit tablespoonfuls 1/2 at a time into hot syrup mixture, stirring just until moistened. Pour mixture into 2 preheated pans.

Bake at 400 degrees F for 8-9 minutes or until toothpick inserted in center of cake comes out on uneven surface. Cool completely and allow to cool completely.

Unroll cake liner in confectioners' sugar; spread cake over liner and top with whipped topping. Chill until lightly toasted. Refrigerate leftover pie until ready to serve.

Top with whipped cream, sour cream and third repeat Snickerdoodles (Mrs Nofries favorite).

Comments

PPK writes:

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Also some notes: - This is not chili powder so use Larger amount. - Cut down on the salt to 1/2 tsp (for me personally this is not bad but for more up-tempo have a look at these recipes on Strawberry Milkshake ----wonderous!). Substitute cold water for the black liquid and heat your water to cook at.- Ideally this should be fast but it took me about 20 minutes to successfully cook.

Fuzzy Whisky Tarts Recipe

Ingredients

Directions

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