tart with hazelnut pastry


posted by on pastries and cakes, basic preparations, recipe

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Some time ago my sister in law give me a bag of nuts, so I started to use them for different preparations: hazelnuts or crumbly meatballs, hazelnut cream, hazelnut cake, biscuits, pastry and this delicious shortcrust pastry with hezelnut! You can use it to make cookies, or a tart stuffed with hazelnut cream, or you can do like me and simply choose a jam, for me strictly home-made!


  • 500 g of flour
  • 285 g softened butter
  • 140 g of powdered sugar
  • 50 g hazelnut flour *
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon fleur de sel or Maldon salt

* for the hazelnut flour: I’ve peeled very well the helznuts from their skin rubbing together in a cotton cloth and then I blend it in a mixer with pulse, to avoid overheating too hazelnuts and not split up the pulp from their oil. If you want a very thin flour remember then to sift the flour to remove each big piece.

Place in the bowl of the mixer the half of sifted flour, sugar and almond flour, the butter in small pieces, eggs, vanilla and salt, start the mixer and let mix until the mixture becomes well blended, then add the other half of the sifted flour and reboot the machine until it becomes homogeneous.

Roll out the shortcrust pastry into a rectangular form, wrap in plastic and let it rest in the fridge for at least 12h.

When you want to using it, pull out the pastry from the fridge, put on our mold and let it rest a little before filling and bake it at 180 ° C.


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