| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Dessert |
4 |
Servings |
INGREDIENTS
| 200 |
g |
Hazelnuts |
| 6 |
T |
Light Soft Brown Sugar |
| 25 |
g |
Unsalted Butter, melted |
| 175 |
|
Sour Cream |
| 175 |
g |
White Chocolate, broken |
|
|
into small |
|
|
pieces |
| 1 |
lb |
Blueberries |
| 3 |
T |
Creme de Cassis |
| 1 |
T |
Icing Sugar, to dust |
INSTRUCTIONS
Preheat the oven to 170°c / 325°f / Gas Mark 3. Finely chop the
hazelnuts and sugar in a food processor. Add the butter and process
until moist clumps form. Divide the dough between 4 x 10cm / 4 inch
fluted loose bottom flan tins. Push the nut mixture evenly up the
sides and across the bottom. Bake in the preheated oven for 45
minutes. Remove from the oven and cool. Put the sour cream in a thick
based saucepan and warm through. Add the chocolate. Remove from the
heat. Stir until melted and smooth. Pour into the hazelnut crusts and
leave in the fridge until set. Put the blueberries and creme de cassis
into a small saucepan, bring up to a simmering point. Turn the heat
off and leave for a few minutes. Remove the tarts from their casts and
place on individual plates. Spoon the blueberries over the top and
dust with a little icing sugar. Converted by MC_Buster. NOTES :
Chef:Amanda Grant Converted by MM_Buster v2.0l.
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