South African Van Der Hum Tart
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
8
ingredients
-
Crust
- 4 tablespoons butter
- 3⁄4 3/4 cup superfine sugar or 3/4 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
- 1⁄2 cup cold water
- 2 cups cream
- 1⁄2 cup citrus liqueur (Van der Hum, Cointreau or Grand Marnier)
directions
- For the crust, heat oven to 350 deg F/180 deg Celsius.
- Cream the butter and sugar until light, then mix in the finely chopped nuts and coconut flakes (called "dessicated cocobut" elsewhere).
- Press into a pie plate of usual size, and build up the sides a little.
- Bake for about 15 minutes until slightly brown, and cool.
-
For the filling:
- Whisk the egg yolks very well. Add the sugar, and whisk until thick and light.
- 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!
- Add the gelatine mixture to the egg mixture, and whisk in well.
- Whip the cream until stiff, fold it into the egg mixture, and whisk in the liqueur of your choice.
- Pour mixture into the prepared crust and chill in fridge until set.
- 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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RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).