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:
- Prepare your tart crust and mould it into the tart pan. Place it in the fridge until ready to use.
- For the fillings, cream the butter, sugar and hazelnut extract in a bowl until light and creamy.
- Add in the ground hazelnut, plain flour and beaten eggs and mix well.
- Place in the fridge to firm up for at least half an hour.
- Spread the chocolate ganache into the tart crust. Then spread the hazelnut cream over the chocolate.
- Arrange the toasted hazelnuts on the surface of the hazelnut batter, pressing them in lightly.
- Bake the tart in the 180'C preheated oven for about 25 minutes. Remove tarts from the oven and leave it to cool.
- Spread a layer of chocolate ganache on top, and refrigerated.
- Serve chilled.