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Hazelnut Cherry Tart by www.country-cooking.com
-----------------------------------PASTRY-----------------------------------
1/2 c Plain flour
1/8 t Salt
2 oz Hazelnuts, roasted
-ground
2 T Sugar
2 oz Butter
1 Egg yolk
2 t Water
------------------------------CUSTARD FILLING------------------------------
4 Egg yolks
1/4 c Sugar
1 t Vanilla extract
1 3/4 c Cream
3 t Gelatine
2 T Water
----------------------------------TOPPING----------------------------------
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 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.
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