*  Exported from  MasterCook  *

                       ELDERBERRY SYRUP TART (BERN)

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----FILLING-----
   2 1/2   dl           Elderberry syrup
  25       g            Cornflour
  80       g            Ground hazelnuts
                        -----SHORTCRUST PASTRY-----
 250       g            Flour
 125       g            Butter
   1                    Egg
   1       pn           Salt
     1/2   dl           Water
                        -----TO FINISH-----
   1                    Egg yolk
                        -----SERVING-----
   2       dl           Whipped cream -- slightly
                        - sugared

  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°C.
  
  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)
 
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