Hazelnut Tart

A shortcrust base that snaps, revealing a rich and melting roasted hazelnut center. The scent of warm butter and toasted nuts fills the entire kitchen.

• Prep time: 20 min
• Cook time: 35 min
• Difficulty: Easy
• Calories: 630
• Protein: 10 g
• Carbs: 43 g
• Fat: 46 g

Ingredients

• 0.7 piece Sweet shortcrust pastry ( rolled out )
• 133.3 g Hazelnut ( roasted and ground )
• 66.7 g Minimum butter sweet ( softened )
• 66.7 g White sugar
• 1.3 piece Egg ( whole )
• 33.3 ml Cream
• 0.7 tsp Vanilla extract

Instructions

1. Toasting

   Spread hazelnuts on a tray. Bake at 180°C for 10 minutes. The skins should crack and a toasted aroma should emerge. Rub in a cloth to remove skins, then grind finely.

2. Creaming the butter

   Work the softened butter with white sugar until the mixture turns pale. The butter should be supple and smooth.

3. Hazelnut filling

   Incorporate eggs one by one, then add the ground hazelnuts, cream, and vanilla extract. Mix until you get a smooth cream that coats the spatula.

4. Assembly and baking

   Line a mold with the shortcrust pastry. Pour in the filling. Bake at 180°C for 25 minutes. The filling must be set and the crust golden brown.

Chef's tips

• Don't skip roasting the hazelnuts; that's where all the flavor develops.
• Let the tart cool completely before slicing so the filling sets properly.

Storage

Keeps for 3 days at room temperature under a cake dome.