Hazelnut Crust Tart with a Sour Cream And Blueberry Topping - BigOven 140316

Hazelnut Crust Tart with a Sour Cream And Blueberry Topping

Ready in 1 hour

Top-ranked recipe named "Hazelnut Crust Tart with a Sour Cream And Blueberry Topping"

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Try this Hazelnut Crust Tart with a Sour Cream And Blueberry Topping recipe, or contribute your own. "Blueberries" and "Desserts" are two tags used to describe Hazelnut Crust Tart with a Sour Cream And Blueberry Topping.


Ingredients

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1 tb Icing Sugar; (to dust)
; pieces)
3 tb Creme de Cassis
FILLING
175 ml Sour cream
6 tb Light Soft Brown Sugar
Crust
175 g White Chocolate; (broken
1 lb Blueberries
25 g Unsalted Butter; (melted)
200 g Hazelnuts
TOPPING

Original recipe makes 4 servings

Servings  

Preparation

1. Preheat the oven to 170?c / 325F / Gas Mark 3. Finely chop the hazelnuts and sugar in a food processor. Add the butter and process until moist clumps form. 2. Divide the dough between 4 x 10cm / 4 inch fluted loose bottom flan tins. Push the nut mixture evenly up the sides and across the bottom. Bake in the preheated oven for 45 minutes. Remove from the oven and cool. 3. Put the sour cream in a thick based saucepan and warm through. Add the chocolate. Remove from the heat. Stir until melted and smooth. Pour into the hazelnut crusts and leave in the fridge until set. 4. Put the blueberries and creme de cassis into a small saucepan, bring up to a simmering point. Turn the heat off and leave for a few minutes. 5. Remove the tarts from their casts and place on individual plates. Spoon the blueberries over the top and dust with a little icing sugar. NOTES : Chef:Amanda Grant

Calories Per Serving: 440 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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