Recipe - Hazelnut Cherry Tart

PASTRY
One half cup Plain flour
1/8 teaspoon Salt
2 ounce Hazelnuts, roasted
ground
2 tablespoon Sugar
2 ounce Butter
1 Egg yolk
2 teaspoon Water

CUSTARD FILLING
4 Egg yolks
One fourth cup Sugar
1 teaspoon Vanilla extract
1 Three fourths cup Cream
3 teaspoon Gelatine
2 tablespoon Water

TOPPING
2 pound Cherries, canned
2 teaspoon Gelatine
2 teaspoon 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 9inch 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 CONSTANTLY).

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 sets.

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.

NOTES:

* 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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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini