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Traditional South African Van Der Hum Liqueur Tart Recipe

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Ingredients

Adjust Servings:
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)
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)

Nutritional information

541.6
Calories
314 g
Calories From Fat
35 g
Total Fat
17.2 g
Saturated Fat
196.5 mg
Cholesterol
100 mg
Sodium
52.9 g
Carbs
1.7 g
Dietary Fiber
48.3 g
Sugars
8.6 g
Protein
166g
Serving Size

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Traditional South African Van Der Hum Liqueur Tart Recipe

Features:
    Cuisine:

    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?)

    • 80 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    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?), 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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    Steps

    1
    Done

    For the Crust, Heat Oven to 350 Deg F/180 Deg Celsius.

    2
    Done

    Cream the Butter and Sugar Until Light, Then Mix in the Finely Chopped Nuts and Coconut Flakes (called "dessicated Cocobut" Elsewhere).

    3
    Done

    Press Into a Pie Plate of Usual Size, and Build Up the Sides a Little.

    4
    Done

    Bake For About 15 Minutes Until Slightly Brown, and Cool.

    5
    Done

    For the Filling:

    6
    Done

    Whisk the Egg Yolks Very Well. Add the Sugar, and Whisk Until Thick and Light.

    7
    Done

    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
    Done

    Add the Gelatine Mixture to the Egg Mixture, and Whisk in Well.

    9
    Done

    Whip the Cream Until Stiff, Fold It Into the Egg Mixture, and Whisk in the Liqueur of Your Choice.

    10
    Done

    Pour Mixture Into the Prepared Crust and Chill in Fridge Until Set.

    11
    Done

    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.

    Avatar Of Willow Diaz

    Willow Diaz

    Curry aficionado known for his authentic and flavorful Indian dishes.

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