Hazelnut cherry tart
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Hazelnut cherry tart
Last updated 6/12/2012 1:02:13 AM. Recipe ID 25700. Report a problem with this recipe.
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      Title: Hazelnut cherry tart
 Categories: Desserts, Usenet
      Yield: 4 Servings
    1/2 c  Plain flour
    1/8 t  Salt
      2 oz Hazelnuts, roasted
      2 T  Sugar
      2 oz Butter
      1    Egg yolk
      2 t  Water

MMMMM----------------------CUSTARD FILLING---------------------------
      4    Egg yolks
    1/4 c  Sugar
      1 t  Vanilla extract
  1 3/4 c  Cream
      3 t  Gelatine
      2 T  Water

      2 lb Cherries, canned
      2 t  Gelatine
      2 t  Rum (see note)
  MAKE PASTRY:  Sift flour and add all dry ingredients together, with
  the sugar in the centre, on a pastry board. Add the butter
  (softened), egg yolk and water. Work the liquids into the sugar,
  until it is creamy.
  Now work in the flour mixture, as you would for any sweet pastry.
  Press the dough into a greased 9-inch flan tin. Prick the base of the
  pastry all over. Refrigerate for 30 mins, then cook in a moderate
  oven (375 degrees F.) for 15 to 20 mins (until golden brown)
  MAKE FILLING:  Put egg yolks, sugar and vanilla into a bowl and beat
  until thick and creamy.  Heat cream carefully until almost boiling.
  Combine the two mixtures, beating until smooth, then add the result
  to the top of a double boiler and simmer until it thickens (STIR
  Dissolve the gelatine in the water and add to the cream mixture,
  stirring well until it is well mixed. Allow this mixture to cool
  completely before adding to the pastry case. Refrigerate until it
  MAKE TOPPING:  Drain the cherries and reserve about 1 cup of the
  syrup. We don't use commercial canned cherries.  I would suggest a
  "light" syrup. Arrange the pitted cherries artistically over the top
  of the tart.
  Put the reserved syrup, gelatine and rum (we usually use cherry
  brandy or kirsch) into a saucepan and heat (stirring) until gelatine
  dissolves.  Cool the liquid and pour over the cherries.  Refrigerate
  until set.
  *  A thoroughly decadent desert -- 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.
  : Time:  several hours preparation, cooking and cooling.
  : Precision:  measure the ingredients carefully.
  : Kevin J.  Maciunas
  : Discipline of Computer Science, Flinders University, South Australia
  : ACSnet: kevin@flinders.oz   ARPA:     kevin%flinders.oz@seismo.arpa
  : UUCP: ..!seismo!munnari!flinders.oz!kevin

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Recipe ID 25700 (Apr 03, 2005)

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