Gregg Boyd served up delicious Scottish ecclefechan tarts with smoked whisky cream on Saturday Kitchen.

The ingredients for the sweet shortcrust pastry: 200g plain flour, 125g unsalted butter, cold, 70g icing sugar and 1 free-range egg yolk.

For the tart filling: 125g dark brown sugar, 125g unsalted butter, softened, 2 free-range eggs, beaten, 250g raisins, 250g sultanas, 1 tsp ground ginger, 1 tsp ground cinnamon and walnuts, to garnish.

For the smoked whisky cream: 15ml/1 tbsp smoky whisky, 2 tbsp golden caster sugar and 200ml double cream and fresh nutmeg, to taste.

See more dessert recipes in the book titled: Tasty Dessert: An Official Tasty Cookbook available from Amazon now.