recipes@decwrl.UUCP (06/13/86)
Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE CHERRY-HAZLNUT D "20 May 86" 1986 .RZ "HAZELNUT CHERRY TART" "A thouroughly 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 wass not enough. .IH "Serves 4" .SH PASTRY .IG "\(12 cup" "plain flour" "100 g" .IG "1/8 tsp" "salt" "0.5 ml" .IG "2 oz" "ground roast hazelnuts" "60 g" .IG "2 Tbsp" "sugar" "30 ml" .IG "2 oz" "butter" "50 g" .IG "1" "egg yolk" .IG "2 tsp" "water" "10 ml" .SH CUSTARD FILLING .IG "4" "egg yolks" .IG "\(14 cup" "sugar" "50 g" .IG "1 tsp" "vanilla extract" "5 ml" .IG "1\(34 cups" "cream" "450 ml" .IG "3 tsp" "gelatine" "15 ml" .IG "2 Tbsp" "water" "30 ml" .SH TOPPING .IG "2 lb" "canned cherries" "1 kg" .IG "2 tsp" "gelatine" "10 ml" .IG "2 tsp" "rum" "10 ml" (see note) .PH .SH PASTRY .SK 1 Sift flour and add all dry ingredients together, with the sugar in the centre, on a pastry board. .SK 2 Add the butter (softened), egg yolk, and water. Work the liquids into the sugar, until it is creamy. .SK 3 Now work in the flour mixture, as you would for any sweet pastry. .SK 4 Press the dough into a greased .AB "9 in" "22-cm" flan tin. Prick the base of the pastry all over. .SK 5 Refrigerate for 30 mins, then cook in a moderate oven .TE "(375" "(190" ")" for 15 to 20 mins (until golden brown) .SH FILLING .SK 1 Put egg yolks, sugar and vanilla into a bowl and beat until thick and creamy. .SK 2 Heat cream .I carefully until almost boiling. .SK 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). .SK 4 Dissolve the gelatine in the water, and add to the cream mixture, stirring well until it is well mixed. .SK 5 Allow this mixture to cool .I completely before adding to the pastry case. Refrigerate until it sets. .SH TOPPING .SK 1 Drain the cherries and reserve .AB "1 cup" "250 ml" of the syrup. NB: we don't use commercial canned cherries. I would suggest a ``light'' syrup. .SK 2 Arrange the pitted cherries artistically over the top of the tart. .SK 3 Put the reserved syrup, gelatine and rum (we usually use cherry brandy or kirsch) into a saucepan and heat (stirring) util gelatine disolves. .SK 4 Cool the liquid and pour over the cherries. Refrigerate until set. .NX Don't be put off by the complexity of the recipe\(emit is well worth the effort. .PP All the egg whites ``wasted'' can be used in something else, such as a Pavlova. .SH RATING .I Difficulty: moderate to hard. .I Time: several hours preparation, cooking, and cooling. .I Precision: measure the ingredients carefully. .WR 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