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Tarte de Semoule au Cassis: ( Cassis Semolina Tart ) Recipe:
Ingredients: Serves 6 - 8.
For The Dough:
200g / 1 1/3 cup All Purpose Flour.
1 tbsp Caster Sugar.
100g / 1/2 cup cold Margarine.
1 tbsp Vegetable Oil.
1/4 cup Cold Water.
Pinch of Salt.
For The Filling:
150g / 6 oz Semolina.
500 ml / 2 cups Milk.
3 large Eggs.
250g / 1 1/4 cups Sugar.
300g / 2/3 lb Blackcurrant Berries.
1 Vanilla Bean.
Prepare the pastry dough:
In a large bowl, blend with your fingers the flour, sugar, margarine, vegetable oil and salt until mixture resembles fine bread crumbs. Add gradually the cold water, mixing until a crumbly dough begin to form, but do not overwork the dough. If the dough is too crumbly add more water. If it is wet and sticky, sprinkle over a little more flour. Form the dough into a ball, dust it with flour and chill it, wrapped in wax paper, for about 1 hour.
In a saucepan, cook the blackcurrant berries with little water and sugar until the sauce thickened like a coulis.
Bring the milk to a boil with the vanilla bean split in half. Remove the bean, and stir the semolina. Let it cool slightly before you add the 3 egg yolks.
Beat the egg whites with a pinch of salt to the stiff-peak stage and add the sugar gradually.
Fold them gently into the semolina mixture with a spatula.
Preheat oven to 180C / 350F.
Butter a 24 cm (9 inch) Tart Pan.
On lightly floured board, roll the pastry dough into a circle and line the pan with it.
Prick the bottom of the pastry shell all over with a fork and chill for 10 minutes before baking.
Pour the blackcurrant coulis into the pastry shell, cover with the semolina mixture, and smooth the surface with a spatula.
Bake for 40 minutes or until the filling is golden.
* Serve this fruity dessert with a small glass of chilled Creme de Cassis, a Dijon speciality, which is a sweet Liquor made from Black Current Berries.
* Many people are introduced to Creme de Cassis when they first try a Kir Cocktail, a mixture of Black Currant Liqueur with dry White Wine.
This sweet French Liqueur is not just alcoholic Syrup, there is a lot of flavor and delicious taste in a quality Cassis Liqueur.
* You can also add Champagne or a local Cremant de Bourgogne to the Creme de Cassis to make a Kir Royal, although this Cocktail is usually served before the meal.
My own wooden spoon.