CHERRY-HAZLNUT() - HAZELNUT CHERRY TART

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.

INGREDIENTS (Serves 4)

PASTRY

100 g (½ cup)

plain flour

0.5 ml (1/8 tsp)

salt

60 g (2 oz)

ground roast hazelnuts

30 ml (2 Tbsp)

sugar

50 g (2 oz)

butter

(1)

egg yolk

10 ml (2 tsp)

water

CUSTARD FILLING

(4)

egg yolks

50 g (¼ cup)

sugar

5 ml (1 tsp)

vanilla extract

450 ml (1¾ cups)

cream

15 ml (3 tsp)

gelatine

30 ml (2 Tbsp)

water

TOPPING

1 kg (2 lb)

canned cherries

10 ml (2 tsp)

gelatine

10 ml (2 tsp)

rum (see note)

PROCEDURE

PASTRY

(1)

Sift flour and add all dry ingredients together, with the sugar in the centre, on a pastry board.

(2)

Add the butter (softened), egg yolk, and water. Work the liquids into the sugar, until it is creamy.

(3)

Now work in the flour mixture, as you would for any sweet pastry.

(4)

Press the dough into a greased 22-cm flan tin. Prick the base of the pastry all over.

(5)

Refrigerate for 30 mins, then cook in a moderate oven (190°C ) for 15 to 20 mins (until golden brown)

FILLING

(1)

Put egg yolks, sugar and vanilla into a bowl and beat until thick and creamy.

(2)

Heat cream carefully until almost boiling.

(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).

(4)

Dissolve the gelatine in the water, and add to the cream mixture, stirring well until it is well mixed.

(5)

Allow this mixture to cool completely before adding to the pastry case. Refrigerate until it sets.