South African Van Der Hum Tart

"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?)"
 
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Ready In:
1hr
Ingredients:
10
Serves:
8
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ingredients

  • Crust

  • 4 tablespoons butter
  • 34 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
  • 12 cup cold water
  • 2 cups cream
  • 12 cup citrus liqueur (Van der Hum, Cointreau or Grand Marnier)
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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

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).
 
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