Matt Tebbutt served up a delicious whisky and caramel tart with raspberries and hazelnuts on Saturday Kitchen.

The ingredients are: 100g hazelnuts, 120g caster sugar, 25–50ml whisky , 500ml double cream , 7 free-range egg yolks , 40g light brown sugar and 1 x 18cm ready-made sweet pastry case.

To serve: 400g fresh raspberries, 2 tbsp whisky and 400g crème fraîche.

See recipes by Matt in his book titled: Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes available from Amazon now.