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Elderberry syrup tart (bern)
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| Artist: |
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| Categories: |
Fruits, Swiss, Tarts & Pies, Western European |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| | FILLING | | 2 1/2
| dl | Elderberry syrup | | 25
| grams | Cornflour | | 80
| grams | Ground hazelnuts | | | SHORTCRUST PASTRY | | 250
| grams | Flour | | 125
| grams | Butter | | 1
| | Egg | | 1
| pinch | Salt | | 1/2
| dl | Water | | | TO FINISH | | 1
| | Egg yolk | | | SERVING | | 2
| dl | Whipped cream, slightly | | | - sugared |
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Procedures:
| 1 | (units: 100 g = 3 ?oz; 1 dl = 3 ?fl oz = 2/5 cup; 180 oc = 350 of; 200 oc = 400 of; 230 oc = 450 of; 250 oc = 475 of; 2.5 cm = 1 inch) make the shortcrust pastry. | | 2 | Line a flan tin with half the pastry and prick the base with a fork. | | 3 | Boil the elderberry syrup and cornflour, then slightly reduce for 15 minutes and leave to cool. | | 4 | Sprinkle the ground hazelnuts on top of the pastry base and then pour in the cooled thickened syrup. | | 5 | Cover with the rest of the pastry and use the egg yolk to seal the edges thoroughly and to brush over. | | 6 | Bake for 50 minutes at 180 oc. | | 7 | Serve warm with the sweetened whipped cream. | | 8 | Culinary art and traditions of switzerland, pro gastronomia, 1992 typed for you by rene gagnaux @ 2:30?2.19 |
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