The tart with hazelnut cream and mixed crumble is a simple but very tasty dessert appreciated by both children and adults.
It’s a perfect recipe for breakfast, snack, a buffet, birthday parties, in short, the classic tart that one can never refuse!
A rectangular shell of crumbly shortcrust pastry filled with this delicious hazelnut cream, lots of crumble and instead of the classic strips decorated with many flowery cookies and hazelnuts.
I recommend you try it and follow the tips well to achieve a creamy heart!
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 35 Minutes
- Preparation time: 15 Minutes
- Portions: 8-10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the tart with hazelnut cream and crumble
- 3 1/3 cups all-purpose flour
- 2 whole eggs (medium)
- 1 egg yolk
- 7 oz oz butter
- 3/4 cup sugar
- Half teaspoon baking powder
- 1 lemon zest (or grated orange)
- to taste hazelnut cream (for filling)
- to taste whole hazelnuts
- to taste hazelnut crumble (and pistachios)
Tools
- 1 Mixer or electric whisk
- 1 Bowl
- 1 Rolling Pin
- 1 Baking Pan
- 1 Oven
Steps for the tart with hazelnut cream and crumble
For the preparation of the shortcrust pastry you can make the dough by hand or with a simple food processor or stand mixer.
In the bowl of the stand mixer, add the sugar with the slightly softened butter cut into pieces, work the ingredients for a few minutes using speed 2, add the eggs, the grated lemon zest, flour, and sifted baking powder.
Work the dough quickly and mix the ingredients well.
Pour it onto a work surface, compact the dough by hand, form a ball, and put it in the fridge to rest for about 20 minutes.
After the necessary time, with the help of a rolling pin, roll out the dough on a sheet of parchment paper, into a rectangle, oval, or round disc about 1 cm (3/8 inch) thick according to the shape of your pan, I used a rectangular pan measuring 35×11 cm. with a removable bottom.
Place the pastry inside the pan, cut the excess edges, and prick the bottom with the prongs of a fork.
Place the jar of hazelnut cream in a bain-marie for a few minutes, in this way the heat will make the cream more fluid, making it easier to remove from the jar and spread evenly.
Fill and top the tart with the hazelnut cream then level it well with the back of a spoon and let it rest in the freezer for 15 minutes.
This helps keep the cream softer after baking.
Roll out the remaining dough and use a cookie cutter to make round flower-shaped cookies, place and decorate the tart, add the hazelnuts, the mixed crumble and then bake.
If you have leftover dough, make some extra cookies!
Place the pan in the lower part of the oven and during the first 10 minutes cover the tart with a sheet of aluminum foil, bake the tart in a static oven at 350°F for about 35 minutes or in a fan oven for 30 minutes, the baking depends on the power of your oven. When you see it’s nicely golden, take it out and let it cool before removing it from the pan.
Slice and serve!
Storage, Tips, and Variations
You can also bake the tart base and cookies separately and after it’s cooled, fill with hazelnut cream or other creams or jam.
The tart keeps well in a cool place and should be consumed within 2 days.
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This article contains one or more affiliate links.
This article contains one or more affiliate links.
This article contains one or more affiliate links.
