Hazelnut Tart
Ingredients
- 0.7 pcSweet shortcrust pastry (rolled out)
- 133.3 gHazelnut (roasted and ground)
- 66.7 gUnsalted butter (softened)
- 66.7 gWhite sugar
- 1.3 pcEgg (whole)
- 33.3 mlCream
- 0.7 tspVanilla extract
Method
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.
- 1
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
Work the softened butter with white sugar until the mixture turns pale. The butter should be supple and smooth.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days at room temperature under a cake dome.
