Hazelnut Bakewell Tart

This post is sponsored by Liv butter. Try Liv today!
Liv Butter - Salted & Unsalted-001
After a super long holiday in Germany during October, it was quite difficult to get back to my baking. :p I can only salivate at all other food bloggers' good foods and bakes.

After thinking and browsing through the recipes, I finally decided to bake a simple tart - Hazelnut Bakewell Tart. I realised that hazelnut-related snacks are really cheap in Germany. They have abundant hazelnut snacks - chocolates, wafers, biscuits and what-have-yous. I also didn't hesitate to buy a packet of 200g ground hazelnut (crazy me). So for this tart, I decided to use all hazelnuts. I even used ground hazelnut for my tart crust. All in all, it's a wholesome hazelnut treat!
Recipe for Hazelnut Bakewell Tart, modified from Kitchen Corner.
(Makes a 9" tart)

Use your favourite tart crust recipe.

For the fillings:
100g Ground hazelnuts
25g Plain flour
1 tsp Hazelnut extract
83g Liv Unsalted butter
50g caster sugar
1 egg
50g Halved hazelnuts, toasted
Some chocolate ganache, or Nutella
  1. Prepare your tart crust and mould it into the tart pan. Place it in the fridge until ready to use.
  2. For the fillings, cream the butter, sugar and hazelnut extract in a bowl until light and creamy.
  3. Add in the ground hazelnut, plain flour and beaten eggs and mix well.
  4. Place in the fridge to firm up for at least half an hour.
  5. Spread the chocolate ganache into the tart crust. Then spread the hazelnut cream over the chocolate.
  6. Arrange the toasted hazelnuts on the surface of the hazelnut batter, pressing them in lightly.
  7. Bake the tart in the 180'C preheated oven for about 25 minutes. Remove tarts from the oven and leave it to cool.
  8. Spread a layer of chocolate ganache on top, and refrigerated.
  9. Serve chilled.


Post a Comment

Be free with your mind!