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Hazelnut Frangipane Tarts

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Recipe Ingredients

FOR THE CHOCOLATE PASTRY

  • 110g butter
  • 100g sugar
  • 1 egg
  • 1 egg yolk
  • 225g flour
  • 25g cocoa

 

FOR THE FRANGIPANE

  • 60g butter, diced
  • 60g caster sugar
  • 1 egg
  • 50g ground hazelnuts
  • 30g ground almonds
  • 50g hazelnuts, roasted for 5 minutes, skins removed and roughly chopped

Recipe Directions

1. Preheat oven to 180°C.

2. To make the pastry, combine the butter and sugar in a blender and, while the motor is still running, add the whole egg and the yolk. Add the flour and cocoa and blend into a dough.

3. Press the pastry into 6 round 10cm loose-bottomed tart tins and bake for 10minutes. There’s no need for baking paper and beans with this pastry; it’s heavy and won’t shrink or make air bubbles. The left over pastry can be frozen for up to amonth.

4. To make the frangipane, mix the butter and caster sugar in afood processor. Add the egg while the motor is still running and then finally add the ground hazelnuts and almonds, and blend well.

5. Spoon a dollop of frangipane into each tart base and top with chopped hazelnuts. Bake for 25 to 30 minutes, loosening the tarts with a spoon halfway through the cooking time so they won’t stick. Allow them to cool before serving.

 

 

Each Serving:


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