DATE AND NUT TORTELLINI WITH CHERRY CUSTARD

INGREDIENTS

• 1/3 cup chopped dates 

• 3 teaspoons Creme de Cacao 

• 40g white chocolate, melted 

• 75g packaged cream cheese, softened 

• 1/4 teaspoon ground cinnamon 

• 1/3 cup chopped roasted hazelnuts 

• 1/2 quantity of plain pasta dough 

• 1 egg, lightly beaten

CHERRY CUSTARD 

• 3 egg yolks 

• 1/4 cup castor sugar 

• 300ml carton of thickened cream 

• 1 tablespoon Kirsch

• 425g can of stoneless black cherries, drained 

DATE AND NUT TORTELLINI WITH CHERRY CUSTARD METHOD:

Combine dates, and liqueur in a bowl; cover. stand 1 hour. Blend or process date mixture, chocolate, cheese, and cinnamon until smooth; stir in nuts. Cut pasta dough in half, roll each half until 1mm thick, and cut into 8cm rounds. 

Top each round with 1 level teaspoon of the date mixture, brush the edges of the rounds with water, fold in half, pressing edges to seal. Brush corners with water, and pinch together. Lightly sprinkle tortellini with extra flour. 

Add pasta to a large pan of boiling water, boil, uncovered, until just tender, and drain Just before serving, place tortellini on a lightly greased oven tray, and brush with egg. bake in a hot oven for about 15 minutes or until lightly browned. Serve hot with cherry custard. 

Cherry Custard: Beat egg yolks and sugar in a small bowl with an electric mixer until thick and pale. Heat cream in a pan until bubbles appear, do not boil. Whisk egg yolk mixture into cream, and stir over heat, without boiling. until the mixture thickens slightly, stir in liqueur. Add cherries. 

Serves 6 to 8. 

Note: Tortellini can be prepared a day ahead. Custard can be made a day ahead. 

Storage: Covered, in the refrigerator.  

Freeze: Uncooked tortellini are suitable. 

Microwave: Not suitable.

Also Read:CARAMEL SULTANA CUSTARD WITH PEARS