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TARTE A LA LIQUEUR

TARTE A LA LIQUEUR

The year was 2020. The times they are strange, bordering on surreal. We are all in need of soothing treats, and this simple little tarte recipe fills the bill. Quick, easy and delicious it's a definite crowd pleaser (though you don't really need the crowd to enjoy it!) 

INGREDIENTS FOR THE CRUST:

  • 1.5 cups of Graham Crackers
  • 1/4 cup melted butter
  • 1 tbsp local maple syrup

INGREDIENTS FOR THE FILLING:

  • 2 cups of whipping cream
  • 1 300ml can of sweetened condensed milk
  • finely grated zest of one lemon
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup Ironworks Fruit Liqueur - take your pick of Cranberry, Raspberry, Rhubarb or Haskap Berry

DIRECTIONS:
Preheat oven to 350°. Mix the Graham Cracker crumbs, melted butter and maple syrup. Press the mixture into a parchment paper lined 10” springform pan (or pie dish).  Bake for 10 minutes.⁠

Remove and cool.

With a hand-whisk or stand-mixer whip the cream until soft peaks form.  Fold in sweetened condensed milk, lemon juice and lemon zest.  Add Ironworks liqeur and continue to fold until well blended.⁠ Pour the cream mixture over the cooled tart base, level the surface and place in the freezer to set.  It should take 3-4 hours to be frozen through.⁠

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Use a warmed knife to free edges from the pan.  Garnish as desired.  Slice and serve directly from freezer.⁠

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Pictured here: tart made with Ironworks Cranberry Liqueur and served with fresh raspberries and frozen cranberries.⁠

 
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Photo of the red wooden double front door of Ironworks Distillery. The Ironworks sign is above the door. The antique blacksmith shop sign is mounted on the right corner of the building.

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