Ingredients
-
-
4
-
3/4
-
1
-
1
-
-
6
-
1
-
3
-
1/2
-
2
-
1/2
-
-
-
Directions
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?)
Discover ground-breaking new supplements! SHOP & SAVE
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. |
