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Small and sweet, these summer fruit tartlets have a boozy kick with the addition of a Drambuie cream and glaze. Using pre-bought tart cases makes this dessert super easy to pull together; bring them out after dinner to impress your guests. See method
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Pairing suggestion: Enjoy with a honeyed whisky sour (makes 1). Add 50ml Drambuie honeyed whisky liqueur, a couple of dashes of angostura bitters and the juice of ½ lemon to a cocktail shaker with a little ice and shake to dilute and chill. Strain into a glass and top with a twist of lemon rind. Add a splash of chilled water if needed, to taste.
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