-
Put the chopped hazelnuts in a
food processor and blend until they are ground. To prepare
the base, put the ground nuts in a big bowl. Add the flour
and the salt.
-
In another bowl, whip the
butter and the brown sugar until light and fluffy. Add the
egg yolk and mix until incorporated. Add the mixture to
the hazelnut and flour mixture, a little at a time, to
obtain a smooth paste.
-
Put this paste in a 25 cm
buttered loose tart base. Smooth out the mixture by
pressing the surface on all sides. Make a thick rim around
the edge of the base. Cover and place in fridge at least
30 mins
-
Preheat the oven to 180C/160C
Fan/ Gas 4. In the meantime, prepare the fruit. Put the
blueberries, the honey, 1 tsp icing sugar and 2 tsp of
lemon juice in a heavy bottomed saucepan. Simmer gently
for 5 to 7 minutes, stirring every now and again, until
the fruit releases its juice, while staying whole. Take of
the heat and set aside.
-
Cook the base for 15 mins,
then take it out of the oven and cool, while you prepare
the filling.
-
Whip the quark or fromage
frais and the rest of the icing sugar to get a light and
foamy mixture. Add the egg, 1 tbsp of lemon juice, the
liqueur, if using, and the cream. Whip to make a smooth
mixture.
-
Tip the filling into the tart
base and even it out. Cook for 20 - 25 mins until set.
-
Cool the cheesecake completely
on a wire rack, then cover and place in the fridge for at
least 1 hour.
-
Only add the blueberry sauce
at the last minute, just before serving.
|
DAILY
DINNERS 
