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South African Van Der Hum Tart

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“This is another old S A recipe. It does not pretend to be low-fat or low-calorie. It's rich and over-the top ... but can be great for that special occasion or festive summer buffet! The Van der Hum liqueur is a citrus liqueur, so can be easily substituted by Grand Marnier, Cointreau or Triple Sec. (I wonder if Marula Cream might also work here?)”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • Crust
  • 4 tablespoons butter
  • 34 cup sugar or 34 cup superfine sugar or 34 cup caster sugar
  • 1 cup brazil nut, chopped (use a processor or blender and chop finely)
  • 1 cup dessicated coconut flakes (the fine dried flakes)
  • Filling
  • 6 egg yolks
  • 1 cup superfine sugar (castor sugar, to other countries)
  • 3 tablespoons gelatin
  • 12 cup cold water
  • 2 cups cream
  • 12 cup citrus liqueur (Van der Hum, Cointreau or Grand Marnier)

Directions

  1. For the crust, heat oven to 350 deg F/180 deg Celsius.
  2. Cream the butter and sugar until light, then mix in the finely chopped nuts and coconut flakes (called "dessicated cocobut" elsewhere).
  3. Press into a pie plate of usual size, and build up the sides a little.
  4. Bake for about 15 minutes until slightly brown, and cool.
  5. For the filling:
  6. Whisk the egg yolks very well. Add the sugar, and whisk until thick and light.
  7. Soak the gelatine in the water in a small pot, and heat it, stirring, just until gelatine melts and no granules are left. Do not boil under any circumstances!
  8. Add the gelatine mixture to the egg mixture, and whisk in well.
  9. Whip the cream until stiff, fold it into the egg mixture, and whisk in the liqueur of your choice.
  10. Pour mixture into the prepared crust and chill in fridge until set.
  11. Suggested garnish: cream rosettes and thin julienne strips of orange or lemon zest, or sifted cocoa powder and cherries. Or to taste. Mint leaves also makes a nice, simple garnish.

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