1 10-in prebaked quiche shell
1 1/2 c Hazelnuts
1 1/4 c Granulated sugar
1 pn Cream of tartar
1 1/2 c Heavy cream
2 tb Confectioners' sugar
1/2 tb Vanilla
2 lg Eggs
PREHEAT OVEN TO 375F. Whip 1/2 cup of the cream in a
chilled bowl or over ice till soft peaks form, then
add the confectioners' sugar and vanilla and beat just
to stiff peaks. Place in strainer lined with
cheesecloth and set over a bowl. Place the hazelnuts
on a tray in the oven for about 10 minutes. Do not let
them burn. Take them out and skin them. Keep 1/2 cup
of the nuts warm. In a stainless steel or aluminum
saucepan, heat 1/2 cup of the sugar and 3 tablespoons
of water to boiling. Add a pinch of cream of tartar
and continue cooking to a light brown color. Lightly
oil a baking sheet with 1 to 2 tablespoons of oil.
When the syrup is a light brown, pour the 1/2 cup of
warmed nuts into it and stir with a wooden spoon to
coat the nuts evenly. Immediately pour them out onto
the oiled baking sheet. Let cool, 10 minutes, to make
nougatine. Grind the remaining 1 cup nuts with 3/4 cup
of the sugar in a food processor to form nut butter.
This will take from 6 to 10 minutes. The food
processor may have to be scraped down from time to
time, but the oils must emerge and it must be somewhat
like a peanut butter. When the nougatine is cooled and
hardened, chop it coarsely with a knife into pieces
small enough to eat. Mix 1 cup of cream and the eggs
together, add to nut butter and pour into a quiche
shell. Sprinkle the nougatine over the top. Bake 25 to
35 minutes until browned and set. Serve the quiche
tepid with dollops of whipped cream placed on the top
with a tablespoon. Or decorate with whipped cream
piped through a pastry bag.
