The hazelnut cream tart is an impressive dessert, beautiful, quick, easy, and delicious. I made this cake for my birthday, and it was a hit; not even crumbs were left! I made a small modification to the original recipe by replacing almond flour with hazelnut flour and added Nutella to the mascarpone and cream filling that doesn’t run, which I used for the filling. The hazelnut cream tart is prepared in a few minutes and you can make the shortcrust base that doesn’t break into any shape you prefer, heart, star, circle, letters, numbers, you choose, you can use whatever you prefer for decoration, cookies, fruit, macaroons, chocolates, etc., try it and you’ll make a great impression 😀
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: one hazelnut cream tart
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cups all-purpose flour
- 4.4 oz hazelnuts
- 1/2 cup butter
- 2 tbsps sugar
- 1 egg
- 1 pinch salt
- q.b. fruit and various decorations
- 4.4 oz mascarpone
- 1/2 cup heavy whipping cream
- 3.5 oz Nutella®
- 2 tbsps sugar
- q.b. vanilla
Steps
● The hazelnut cream tart is very simple and quick to prepare. First, put the flour, finely chopped hazelnuts (you can also use ready-made hazelnut flour), sugar, a pinch of salt, room temperature butter in a bowl, and mix quickly. Then add the egg, vanilla, and form a soft and compact dough. Wrap the dough in plastic wrap and let it rest in the fridge for an hour.
● After resting, roll out the dough on a sheet of parchment paper and cut out the shape you prefer. I made a heart, but you can make a number, a letter, a circle, a star, or whatever you like. Draw the shape on a sheet of paper, cut it out, and place the design on top of the dough, then cut the shape and use the remaining dough to make another identical one. With the leftovers, make small cookies to use for the final decoration.
● Bake the two bases in a preheated oven at 350°F for about 15 minutes, and let them cool completely before touching.
● Meanwhile, prepare the filling: using electric beaters, whip the cream with sugar, add the mascarpone, Nutella, and mix everything together. Transfer the cream to a piping bag without a nozzle or with a small round nozzle.
● Take one of the two bases, make small piles with the mascarpone and Nutella cream, gently cover with the other dough and fill it as you did the first one. Finally, decorate the hazelnut and Nutella cream tart with the ingredients you prefer. I used strawberries, chocolate, hazelnuts (made LIKE THIS, with hazelnuts instead of almonds), mint leaves, and cookies.
Notes:
The hazelnut cream tart can be stored in the fridge for 2-3 days. You can also prepare it the day before. In this case, I recommend preparing the base and the cream but assembling the dessert right before serving to prevent it from softening too much and losing its crispness. Wrap the shortcrust bases in plastic wrap and keep the cream in the fridge, directly in the piping bag. The recipe is for one cream tart, so if you need to make two numbers or two desserts, double the recipe.
Other cream tart recipes HERE
