The hazelnut cream tart is one of the most loved desserts, but anyone who has tried baking it knows there’s a problem: the cream tends to dry out and become hard. Today I’ll reveal a simple trick to keep it always creamy, perfect to cut, and irresistible to bite. With my foolproof recipe, you’ll achieve a fabulous hazelnut cream tart. Try making it, and you’ll impress everyone!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups all-purpose flour
- 2/3 cup butter
- 3/4 cup sugar
- 2 eggs
- 2 3/4 tsp baking powder
- 1 1/3 tbsp milk (preferred)
- 1 pinch salt
- 1 packet vanillin
- as needed hazelnut cream
Use My Tools!
- Stand Mixer
- Baking Pan
Steps
Start by preparing the base for your tart. In a bowl, quickly work the softened butter with the sugar using a whisk until you get a cream. Incorporate one egg at a time and the pinch of salt, then add milk, baking powder, vanillin, and gradually the sifted flour. Continue working the dough until you obtain a compact ball that doesn’t stick to your hands. This dough can be worked immediately, but if it’s too soft, you can refrigerate it for about thirty minutes before handling.
With the help of a rolling pin, roll out the dough on a floured surface to a thickness of 1/8 inch. Place a portion in a previously buttered and floured pan, add hazelnut cream as desired, place strips of shortcrust pastry on top, and bake at 350°F for 30/35 minutes on the oven’s second-lowest rack!
Once baked, let the tart cool before serving, so that the hazelnut cream slightly solidifies.
This delightful treat will make both adults and children happy. Enjoy!
The Secret of My Hazelnut Cream Tart
The first secret to prevent the cream from drying out during baking is to warm it in the microwave for a few seconds just before filling the tart! (Especially in winter when the hazelnut cream is less dense)
The second secret is to cover the tart with aluminum foil for the first 20 minutes of baking! Then remove it and continue baking for the remaining time until the surface is golden brown.
