The hazelnut tart is a delicious dessert reminiscent of Sicilian almond pastries, clearly rethought with hazelnuts instead of traditional almonds and in tart form instead of pastry.
The hazelnut flavor is distinctly captured within this melt-in-your-mouth dessert.
Soft yet crunchy, it is suitable for the whole family.
Excellent for breakfast to start the day well, thanks to the energy provided by nuts, this tart is also wonderful as a snack or as a dessert after a meal.
A delight for the palate that must be tasted by those who love hazelnuts.
Simple to make, you can choose whether to use flour or whole hazelnuts and then blend them.
I prefer the latter method because in this way I can decide each time if I want to grind the hazelnuts into a fine flour, or blend them to leave a slightly coarser texture for a crunchier final result.
My mother often made this tart, especially on outings to the mountains or countryside.
The absence of cream makes it very suitable for transport.
As I love it so much, I start making it at the end of summer when hazelnut production begins, and sometimes, to give it a fresher look, I keep it in the fridge and then serve it with a scoop of vanilla ice cream.
In winter, however, I often serve it with a drizzle of melted chocolate on top.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 25 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 406.70 (Kcal)
- Carbohydrates 38.01 (g) of which sugars 26.36 (g)
- Proteins 7.27 (g)
- Fat 25.95 (g) of which saturated 4.91 (g)of which unsaturated 2.94 (g)
- Fibers 1.60 (g)
- Sodium 81.71 (mg)
Indicative values for a portion of 83 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/3 cups all-purpose flour
- 1 cup hazelnut flour
- 1 cup powdered sugar
- 1/2 cup butter
- 1/2 teaspoon vanilla extract (half a packet of vanillin)
- 1/2 egg (beaten)
- 1 teaspoon baking powder
- 1 pinch fine salt
- 2 cups hazelnut flour
- 1 1/2 cups powdered sugar
- 2 eggs (+ half beaten egg)
- lemon zest (grated from an untreated lemon)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract (or 1 half packet of vanillin)
- 1 pinch fine salt
- 1/3 cup chopped hazelnuts
- to taste powdered sugar
Tools
- 1 Spatula silicone
- 1 Mold circular diam. 10 in
- 1 Rolling pin
- 1 Blender or mixer
Steps
To prepare the tart with shortcrust and hazelnut filling, if hazelnut flour is not available, toast the required amount for the base and filling in the oven, spread out well on a baking sheet, for about 15 minutes at 356°F.
During baking, shake the pan to promote even browning.
Once they start to smell toasted and have a slight golden hue, remove the hazelnuts from the oven and immediately place them on a damp and well-wrung kitchen towel. Start rubbing the hazelnuts so that they lose most of their skin.
Clean them as well as possible, then place them in the blender jar and turn it on.
Stop when you obtain a flour that can also be a little more grainy, but not too much.
Mix together the all-purpose flour and hazelnut flour required for the shortcrust, the powdered sugar, softened butter cut into cubes, half a teaspoon of vanilla essence, the baking powder, fine salt, and half a beaten egg.
Quickly knead and wrap the obtained dough in plastic wrap, leaving it to rest in the fridge for at least an hour.
After that time, with the rolling pin, roll out the entire dough between two lightly floured parchment papers.
Cover the pan with it, shaping the edges well so that they are high and free from the folds of the parchment paper.
Alternatively, use a greased and floured springform pan.
Prick the base using a fork.
To prepare the filling, in a bowl, work with a silicone spatula, the hazelnut flour with powdered sugar, eggs, the zest of an untreated lemon, baking powder, and a scant teaspoon of vanilla essence.
Pour the filling into the hazelnut shortcrust shell, level it.
Decorate as desired with 50 g of chopped hazelnuts with skin and bake in a preheated oven at 356°F, lower-middle part of the oven, static mode.
If it takes too much color on the surface, cover the dessert’s surface with a sheet of aluminum foil.
Bake for about 25 / 30 minutes.
Unmold the dessert only when it has cooled and is therefore less delicate.
The tart with shortcrust and hazelnut filling is thus ready.
When cold, if desired, sprinkle with a little powdered sugar so as not to hide the surface hazelnut granules too much.
Storage
Well sealed in an airtight cake container, at room temperature, for 4 or 5 days.
Well sealed in an airtight cake container, at room temperature, for 4 or 5 days.
Here is a selection of products that are very useful for making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
Here is a selection of products that are very useful for making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
