Hot salad with chickpeas, seared carrot, crumbled feta and green onions
Yummy! Individual cherry piesA warm, refreshing treat that you don’t have to share!
Prep time: 25 min., makes 8 servings
For the filling:
5 cups of cherries, pitted
5 tbs. Demerara sugar
1 tbs. corn starch
Zest from one orange
2 tbs. orange juice
30 grams Tnuva Butter
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For the crust:
2 cups of flour
1 tbs. baking powder
4 tbs. sugar
½ tbs. salt
90 grams Tnuva Butter
½ cup heavy cream
¼ cup sour cream
1. For the filling: In a bowl, mix the cherries, the sugar, the cornflour, the orange zest and orange juice. Divide into 8 ovenproof soufflé dish. Cut the butter into small cubes and sprinkle evenly between the dishes.
2. For the crust: In a food processor, mix the butter with the flour, sugar, baking powder and salt until crumbs are formed. Add the heavy and sour creams and continue to mix until the dough is smooth. Roll out the dough to a thickness of approximately 1 cm and then cut into circles that are slightly smaller than the opening of the soufflé dishes. Place on one such circle on top of each cherry mixture.
3. Bake at 180 degrees Celsius for about 45 min. until the crust has risen slightly and is golden.
Best served hot; can be served with a dollop of vanilla ice cream on top.
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