Name: Elderberry Syrup Tart
Ingredients: 2 1/2 dl Elderberry syrup; 25 g Cornflour; 80 g Ground hazelnuts; 250 g Flour; 125 g Butter; 1 Egg; 1 pn Salt; 1/2 dl Water; 1 Egg yolk; 2 dl Whipped cream; slightly sugared

Quite simply, it is a fact of history that the church of Christ has not experienced any major nationwide revival under the conditions of advanced modernity. On the other hand, modernity undercuts true dependence on God's sovereign awakening by fostering the notion that we can effect revival by human means. On the other hand, modernity makes many people satisfied with privatized, individualistic, and subjective experiences that are pale counterfeits of true revival.

Os Guinness

CATEGORY	CUISINE	TAG	YIELD
Fruits, Grains, Eggs, Dairy	Swiss	Tarts, Fruits, Swiss	1	Tart

INGREDIENTS

2 1/2	dl	Elderberry syrup
25	g	Cornflour
80	g	Ground hazelnuts
250	g	Flour
125	g	Butter
1		Egg
1	pn	Salt
1/2	dl	Water
1		Egg yolk
2	dl	Whipped cream; slightly sugared

INSTRUCTIONS

FILLING
SHORTCRUST PASTRY
TO FINISH
SERVING
(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 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. 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 2:301/707.20)

A Message from our Provider:

“God is bigger than any church”