|
Hazelnut Cherry Tart
Author/Submitted by: Kevin J. Maciunas Discipline of Computer Science, Flinders U
Servings: 1
Categories:
Desserts
/
Tarts
Ingredients: 100
g
plain flour 1/2
ml
salt 60
g
ground roast hazelnuts 30
ml
sugar 50
g
butter 1
egg yolk 10
ml
water 4
egg yolks 50
g
sugar 5
ml
vanilla extract 450
ml
cream 15
ml
gelatine 30
ml
water 1
kg
canned cherries 10
ml
gelatine 10
ml
rum (see note) .SH PASTRY
Directions:
1. Sift flour and add all dry ingredients together, with the sugar in the centre, on a pastry board.
2 . Add the butter (softened), egg yolk, and water. Work the liquids into the sugar, until it is creamy.
3. Now work in the flour mixture, as you would for any sweet pastry.
4. Press the dough into a greased 22-cm flan tin. Prick the base of the pastry all over.
5. Refrigerate for 30 mins, then cook in a moderate oven .TE "(375" "(190" ")" for 15 to 20 mins (until golden brown) .SH FILLING
1. Put egg yolks, sugar and vanilla into a bowl and beat until thick and creamy.
2. Heat cream .I carefully until almost boiling.
3. Combine the two mixtures, beating until smooth, then add the result to the top of a double boiler and simmer until it thickens (STIR CONSTANTLY).
4. Dissolve the gelatine in the water, and add to the cream mixture, stirring well until it is well mixed.
5. Allow this mixture to cool .I completely before adding to the pastry case. Refrigerate until it sets. .SH TOPPING
1. Drain the cherries and reserve 250 ml of the syrup. NB: we don't use commercial canned cherries. I would suggest a ``light'' syrup.
2. Arrange the pitted cherries artistically over the top of the tart.
3. Put the reserved syrup, gelatine and rum (we usually use cherry brandy or kirsch) into a saucepan and heat (stirring) until gelatine dissolves.
4. Cool the liquid and pour over the cherries. Refrigerate until set.
Author's Notes:
This has simply got to be the best dessert you'll ever try. My wife has made this one many times. The only complaint ever lodged is that there was not enough.
Don't be put off by the complexity of the recipe - it is well worth the effort. All the egg whites ``wasted'' can be used in something else, such as a Pavlova.
Difficulty : moderate to hard.
Precision : measure the ingredients carefully.
|
