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Hazelnut Tart
Created by: Howcan Team
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 1/4 cup ice water
- 1 cup hazelnuts, toasted and skinned
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- In a food processor, combine 1 1/4 cups of flour, 1/4 cup of sugar, and 1/4 teaspoon of salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
- Add the ice water, 1 tablespoon at a time, and pulse until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the pan and trim any excess. Prick the bottom of the crust with a fork and line with parchment paper. Fill with pie weights or dried beans and bake for 15 minutes. Remove the weights and parchment paper, and bake for an additional 5 minutes, or until the crust is golden brown. Let cool.
- In a food processor, pulse the toasted hazelnuts and 1/2 cup of sugar until finely ground. Add the melted butter, eggs, heavy cream, vanilla extract, and 1/4 teaspoon of salt. Process until smooth.
- Pour the hazelnut filling into the cooled tart crust and spread evenly. Bake for 20-25 minutes, or until the filling is set and golden brown.
- Allow the tart to cool completely before serving. Enjoy!
The Hazelnut Tart, also known as Tarte aux Noisettes, is a classic French dessert with a rich history dating back to the 19th century. This delectable tart features a buttery, flaky crust filled with a luscious hazelnut filling, creating a perfect balance of sweetness and nuttiness. Renowned pastry chefs like Pierre Hermé and Gaston Lenôtre have elevated this dessert to new heights, making it a staple in French patisseries. The best versions of this tart can be found in the charming bakeries of Paris, where the use of high-quality hazelnuts is crucial for achieving the perfect flavor and texture. For a twist, some chefs incorporate a layer of chocolate ganache or pair it with a dollop of whipped cream for added indulgence. Whether enjoyed in a quaint Parisian café or homemade with love, the Hazelnut Tart is a true delight for dessert enthusiasts.
70 min
8
320 calories
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