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Hazelnut tart shell



Hazelnuts aren't just for creamy delights. Following numerous requests, I'm thrilled to share my recipe for hazelnut shortcrust pastry that I commonly use in tart shells!


P.S. Don't hesitate to get creative. Give it a whirl with almonds too! ✨


Equipment



Shortcrust pastry


206g Wheat flour

13g Corn starch

62g Hazelnut flour. Keep in mind that you can grind toasted hazelnuts to achieve this, but exercise caution and avoid over-grinding to prevent the almonds from releasing excess oil.

2g Salt

125g Unsalted butter

62g Icing sugar

30g Whole egg. Note that this is less than 1 egg. Adding more might make the dough sticky and this would require you to use additional flour.


  1. Put flour, cornstarch, almond / hazelnut flour, icing sugar, salt and butter into the bowl of a stand mixer.

  2. Mix at low speed with a paddle until you reach a sandy texture.

  3. Add the egg and mix increasing the speed until the dough comes together.

  4. Roll out the dough to the desired thickness, wrap and keep it in the fridge for around 24 hours. Rolling out the dough from the beginning is recommended. In this way you won't need to touch it too much when it's time to bake and this will prevent the butter from melting, making the whole dough hard to manage.

  5. Bake at 160°C degrees for around 16 mins with the desired shape (you can prepare tart shells but also cookies).


Coating


1 Egg yolk

5g Heavy cream

5g Icing sugar


Coating has 2 main advantages. It gives a shiny look to your tarts and reduces the absorption of the humidity coming with the filling.

  1. Mix all the ingredients together until reaching a smooth texture.

  2. Brush your tarts with a thin layer

  3. Bake at 200°C degrees for 3-4 mins, just for the coating to dry. Be careful when your remove the tarts from the oven, since they will be soft.

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