Recipe - Hazelnut Cornucopias

CRUST
200 g Hazelnuts
6 tablespoon Light Soft Brown Sugar
25 g Unsalted Butter; (melted)

FILLING
175 ml Sour Cream
175 g White Chocolate; (broken
into small
; pieces)

TOPPING
1 pound Blueberries
3 tablespoon Creme de Cassis
1 tablespoon Icing Sugar; (to dust)

1. Preheat the oven to 170ºc / 325ºf / Gas Mark 3. Finely chop the
hazelnuts and sugar in a food processor. Add the butter and process until
moist clumps form.

2. Divide the dough between 4 x 10cm / 4 inch fluted loose bottom flan
tins. Push the nut mixture evenly up the sides and across the bottom. Bake
in the preheated oven for 45 minutes. Remove from the oven and cool.

3. Put the sour cream in a thick based saucepan and warm through. Add the
chocolate. Remove from the heat. Stir until melted and smooth. Pour into
the hazelnut crusts and leave in the fridge until set.

4. Put the blueberries and creme de cassis into a small saucepan, bring up
to a simmering point. Turn the heat off and leave for a few minutes.

5. Remove the tarts from their casts and place on individual plates. Spoon
the blueberries over the top and dust with a little icing sugar.

Converted by MC_Buster.

NOTES : Chef:Amanda Grant

Converted by MM_Buster v2.0l.