Thursday, September 4, 2014

Apricot Hazelnut Dice


Almond Shortcrust (Bottom layer)
Icing Sugar - 45g
Unsalted Butter  -  70g
Egg - 25g
Almond Ground - 20g
Cookie Flour - 125g
1.  Cream butter and icing sugar until fluffy, gradually add in egg.  Fold in almond ground and cookie flour.  Combine evenly.
2.  Press on a 12" x 5" tart tin.  Set aside for 15 minutes.
Hazelnut Cream
Unsalted Butter - 95g
Icing Sugar - 75g
Ground Hazelnut - 60g
Egg - 75g
Orange Zest - 1 no
1.  Cream butter, icing sugar and orange zest, gradually add in egg and ground hazelnut.  Combine evenly.
2.  Pour the above mixture onto shortcrust.
3.  Bake at 180C for about 20-25 minutes.
Apricot Jelly
Apricot Puree - 150g
Passion Fruit Puree - 100g
Castor Sugar - 50-60g
Pectin - 10g
1.  Combine pectin with 1/3 of the sugar.
2.  Heat up apricot puree, passion fruit puree and castor sugar.  Sprinkle pectin and sugar mixture (1).  Continue cooking for 10 minutes.
3.  Cast on hazelnut cream/almond shortcrust.
4.  Chill until set.  Diced and decorate as desire.

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