Recipe: Hazelnut Cherry Tart (with hazelnut crust and custard filling)

HAZELNUT CHERRY TART

"A thoroughly decadent dessert. This has simply got to be the best dessert you'll ever try. 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."

FOR THE PASTRY:
1/2 cup all-purpose flour
2 oz ground roast hazelnuts
1/8 tsp. salt
2 Tbsp. sugar
2 oz butter, softened
1 egg yolk
2 tsp. water

FOR THE CUSTARD FILLING:
4 egg yolks
1/4 cup sugar
1 tsp. vanilla extract
1 3/4 cups heavy cream
3 tsp. unflavored gelatin (dry)
2 Tbsp. water

FOR THE TOPPING:
2 lb canned cherries*
2 tsp. unflavored gelatin (dry)
2 tsp. rum (see note)

TO MAKE THE PASTRY:
On a pastry board, sift flour and add hazelnuts and salt. Place 2 tablespoons sugar in the center. Add the butter (softened), egg yolk, and 2 teaspoons 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, the base of the pastry all over. Refrigerate for 30 minutes, then cook in a moderate oven for 15 to 20 minutes (until golden brown).

TO PREPARE THE FILLING:
Put egg yolks, 1/4 cup sugar and vanilla into a bowl and beat until thick and creamy.

Heat cream carefully until almost boiling. Combine the two mixtures slowly while beating until smooth, then add the result to the top of a double boiler and simmer until it thickens (STIR CONSTANTLY).

Dissolve the gelatin in the 2 tablespoons 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 crust, then refrigerate until it sets.

FOR THE TOPPING:
Drain the cherries and reserve 1 cup of the syrup. Arrange the pitted cherries artistically over the top of the tart. Put the reserved syrup, gelatin and rum (we usually use cherry brandy or kirsch) into a saucepan and heat (stirring) until gelatin dissolves.

Cool the liquid, then pour over the cherries. Refrigerate until set.

*We don't use commercial canned cherries. I would suggest a "light" syrup.

All the egg whites "wasted" can be used in something else, such as a Pavlova. - ks

From: Kate, 07-01-97