Elderberry Syrup Tart (Bern) Recipe




Elderberry Syrup Tart (Bern) Ingredients


FILLING

2 1/2 deciliter elderberry syrup
25 g cornflour
80 g ground hazelnuts

SHORTCRUST PASTRY

250 g flour
125 g butter
1 egg
1 pinch salt
1/2 deciliter water

TO FINISH

1 egg yolk

SERVING

2 deciliter whipped cream, slightly sugared

A Recipe for
Elderberry Syrup Tart (Bern)

 

Food Tip
To get rid of the smell of garlic from your hands rub a tablespoon of salt mixed with a little water and rub for a few seconds then rinse under cold water.




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Food Tip
Try basting or searing beef with stock or broth instead of oil.




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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.




Elderberry Syrup Tart (Bern)

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Elderberry Syrup Tart (Bern) Directions

(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350
oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1
inch)

Make the shortcrust pastry. Line a flan tin with half the pastry and
prick the base with a fork.

Boil the elderberry syrup and cornflour, then slightly reduce for 15
minutes and leave to cool.

Sprinkle the ground hazelnuts on top of the pastry base and then pour
in the cooled thickened syrup.

Cover with the rest of the pastry and use the egg yolk to seal the
edges thoroughly and to brush over.

Bake for 50 minutes at 180 oC.

Serve warm with the sweetened whipped cream.

Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992

Typed for you by Rene Gagnaux @ 2:301/212.19 (or 2:301/707.20)

Serves: 1

 

 

 

 

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Elderberry Syrup Tart (Bern) Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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