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Recipe Name: Hazelnut Crust Tart With A Sour Cream And Blueberry Topping Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 4

200 Gram(s) Hazelnuts
6 Tablespoon(s) Light soft brown sugar
25 Gram(s) Unsalted butter, melted
175 Sour cream
175 Gram(s) White Chocolate, broken
into small
1 Pound(s) Blueberries
3 Tablespoon(s) Creme de cassis
1 Tablespoon(s) Icing sugar, to dust
Preheat the oven to 170°c / 325°f / Gas Mark 3. Finely chop
thehazelnuts and sugar in a food processor. Add the butter and
processuntil moist clumps form. Divide the dough between 4 x 10cm / 4
inch fluted loose bottom flantins. Push the nut mixture evenly up the
sides and across the bottom.Bake in the preheated oven for 45 minutes.
Remove from the oven andcool. Put the sour cream in a thick based
saucepan and warm through. Addthe chocolate. Remove from the heat. Stir
until melted and smooth. Pourinto the hazelnut crusts and leave in the
fridge until set. Put the blueberries and creme de cassis into a small
saucepan, bringup to a simmering point. Turn the heat off and leave for
a few minutes. Remove the tarts from their casts and place on
individual plates.Spoon the blueberries over the top and dust with a
little icing sugar.Converted by MC_Buster.NOTES : Chef:Amanda
GrantConverted by MM_Buster v2.0l.

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