A thoroughly decadent desert

This has simply got to be the best dessert you'll ever try. My wife has made this one many times. The only complaint ever lodged is that there was not enough.


(Serves 4)







  1. Sift flour and add all dry ingredients together, with the sugar in the centre, on a pastry board.
  2. Add the butter (softened), egg yolk, and water. Work the liquids into the sugar, until it is creamy.
  3. Now work in the flour mixture, as you would for any sweet pastry.
  4. Press the dough into a greased 9 in flan tin. Prick the base of the pastry all over.
  5. Refrigerate for 30 mins, then cook in a moderate oven for 15 to 20 mins (until golden brown)


  1. Put egg yolks, sugar and vanilla into a bowl and beat until thick and creamy.
  2. Heat cream

carefully until almost boiling.
  • Combine the two mixtures, beating until smooth, then add the result to the top of a double boiler and simmer until it thickens (STIR CONSTANTLY).
  • Dissolve the gelatine in the water, and add to the cream mixture, stirring well until it is well mixed.
  • Allow this mixture to cool
    completely before adding to the pastry case. Refrigerate until it sets.


    1. Drain the cherries and reserve 1 cup of the syrup. NB: we don't use commercial canned cherries. I would suggest a "light" syrup.
    2. Arrange the pitted cherries artistically over the top of the tart.
    3. Put the reserved syrup, gelatine and rum (we usually use cherry brandy or kirsch) into a saucepan and heat (stirring) until gelatine dissolves.
    4. Cool the liquid and pour over the cherries. Refrigerate until set.


    Don't be put off by the complexity of the recipe!it is well worth the effort.

    All the egg whites "wasted" can be used in something else, such as a Pavlova.


    Difficulty: moderate to hard.
    Time: several hours preparation, cooking, and cooling.
    Precision: measure the ingredients carefully.


    Kevin J. Maciunas 
    Discipline of Computer Science, Flinders University, South Australia 
    ACSnet: kevin@flinders.oz ARPA: kevin%flinders.oz@seismo.arpa 
    UUCP: ..!seismo!munnari!flinders.oz!kevin 
    Recipe last modified: 20 May 86

    Original header

    Path: decwrl!recipes
    From: kevin@flinders.oz (Kevin J. Maciunas)
    Newsgroups: mod.recipes
    Subject: RECIPE: Hazelnut cherry tart
    Message-ID: <3610@decwrl.DEC.COM>
    Date: 13 Jun 86 03:41:48 GMT
    Sender: recipes@decwrl.DEC.COM
    Organization: Flinders University, South Australia
    Lines: 100
    Approved: reid@decwrl.UUCP
     Copyright (C) 1986 USENET Community Trust
    Permission to copy without fee all or part of this material is granted
    provided that the copies are not made or distributed for direct commercial
    advantage, the USENET copyright notice and the title of the newsgroup and
    its date appear, and notice is given that copying is by permission of
    the USENET Community Trust or the original contributor.