Ginger Tart With Hazelnut-brittle Bottom

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Round mould, 22-24 cm [8.5-9,5 inch]
Preparation time: Approx 30 mins.
Cooking time: 15-20 min.
Oven temperature: 225° C [435° F]
The middle shelf of the oven
Can not be frozen

85 g sugar (1 dl) [3 oz.]
50 g hazelnut kernels [1,8 oz.]
175 g flour (3 dl) [6 oz.]
100 g butter [3,5 oz.]
1 egg white
200 g aprikosmos [7 oz.]
Ginger Cream:
2 egg yolks
1 egg
4 tablespoons sugar
2 pieces of pickled ginger
1/2 tbsp ginger juice,
4 sheets gelatin
1 tablespoon lemon juice
2 tablespoons sherry or white port wine
2 dl cream, 35% [0,4 pt.]
150 g dark chocolate [5,3 oz.]
3/4 dl strong coffee [0,15 pt.]
2/1 dl cream, 35% [0,1 pt.]
2 tablespoons butter
icing sugar

Melt the sugar in a dry frying pan. Chop the nut kernels and stir them gently in the sugar when it has browned slightly. Pour the hazelnut brittle immediately on oil brushed plate and allow it to cool. Crush the brittle with a rolling pin.

Cut the cold butter into small pieces and crumble it into the flour with your fingertips. Sprinkle the crushed area ancestor over and add the egg white. Work it lightly together.

Roll out the dough and place in a greased spring mould, so that it covers the bottom and sides. Cut the dough along the edge, prick the bottom and prop up the dough edge inside with double foil, fold slightly over the edge of the mould. Bake as indicated, remove foil and let cool on a rack.

Whisk the egg yolks, the whole egg and sugar until fluffy. Finely chop the ginger and stir it gently into the egg mixture along with a little of the ginge juice. Let the gelatine soak in cold water for a few minutes, stir it in lemon juice over low heat and add the sherry or white port wine. Pour the gelatin in a trickle down into the
egg mixture, stirring constantly. Whisk the cream semi-stiff and mix it gently into the egg mixture.

Spread the apricot puree in the bottom of the cold tart shell and fill with ginger cream. Let the tart stand cold until the cream is completely set. Break 100 g dark chocolate into pieces and dissolve it in coffee, cream and butter over low heat. Cool mixture slightly and spread it gently over the cake. Let the tart cool until chocolate is set. Sprinkle a thin layer of icing sugar over the chocolate layer and garnish with chocolate shavings using a sharp potato peeler.

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