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Recipe for "cherry-hazlnut"

NAME

     CHERRY-HAZLNUT - A thoroughly decadent desert
     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 was not enough.

INGREDIENTS (Serves 4)

          PASTRY
     100 g     plain flour
     0.5 ml    salt
     60 g      ground roast hazelnuts
     30 ml     sugar
     50 g      butter
     1         egg yolk
     10 ml     water
          CUSTARD FILLING
     4         egg yolks
     50 g      sugar
     5 ml      vanilla extract
     450 ml    cream
     15 ml     gelatine
     30 ml     water
          TOPPING
     1 kg      canned cherries
     10 ml     gelatine
     10 ml     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 deg. 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.
     TOPPING
     (1)  Drain the cherries and reserve 250  ml  of  the  syrup.
          NB:  we  don't  use commercial canned cherries. I would
          suggest a ``light'' syrup.
     (2)  Arrange the pitted cherries artistically over  the  top
          of the tart.
     (3)  Put the reserved syrup, gelatine and  rum  (we  usually
          use  cherry  brandy or kirsch) into a saucepan and heat
          (stirring) until gelatine dissolves.
     (4)  Cool the liquid and pour  over  the  cherries.   Refri-
          gerate until set.

NOTES

     Don't be put off by the complexity of the recipe-it is  well
     worth the effort.
     All the egg whites ``wasted'' can be used in something else,
     such as a Pavlova.

RATING

     Difficulty: moderate to hard.  Time: several hours  prepara-
     tion,   cooking,   and   cooling.   Precision:  measure  the
     ingredients carefully.

CONTRIBUTOR

     Kevin J. Maciunas
     Discipline of Computer Science, Flinders University, South Australia
     ACSnet:   kevin@flinders.oz   ARPA:     kevin%flinders.oz@seismo.arpa
     UUCP:     ..!seismo!munnari!flinders.oz!kevin