Yield: 1 Tart
| Measure | Ingredient |
|---|---|
| 2½ decilitre | Elderberry syrup |
| 25 grams | Cornflour |
| 80 grams | Ground hazelnuts |
| 250 grams | Flour |
| 125 grams | Butter |
| 1 \N | Egg |
| 1 pinch | Salt |
| ½ decilitre | Water |
| 1 \N | Egg yolk |
| 2 decilitres | Whipped cream; slightly sugared |
FILLING
SHORTCRUST PASTRY
TO FINISH
SERVING
(Units: 100 g = 3½ oz; 1 dl = 3 ½ fl oz = ⅖ cup; 180 oC = 350 oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2½ cm = 1 inch)
Make the shortcrust pastry. Line a flan tin with half the pastry and prick the base with a fork.
Boil the elderberry syrup and cornflour, then slightly reduce for 15 minutes and leave to cool.
Sprinkle the ground hazelnuts on top of the pastry base and then pour in the cooled thickened syrup.
Cover with the rest of the pastry and use the egg yolk to seal the edges thoroughly and to brush over.
Bake for 50 minutes at 180 oC.
Serve warm with the sweetened whipped cream.
Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992 Typed for you by Rene Gagnaux @ 2:301/212.19 (or 2:301/707⅕)