A crunchy hazelnut and vanilla pastry filled with delicious chocolate and hazelnut spread.
- DifficultyEasy
- CostCheap
- Preparation time10 Minutes
- Rest time1 Hour
- Cooking time25 Minutes
- Servingserves 6 people
- Cooking methodOven
- CuisineItalian
Ingredients
For the pastry
- 250 gwhite spelt flour (or white flour type 0)
- 180 gbutter (or 125ml cold pressed sunflower oil)
- 170 glight muscovado brown sugar
- 100 gshelled roasted hazelnuts
- 50 grice flour (or cornstarch)
- 2eggs
- 1/3 teaspoonground vanilla powder
For the filling
- 350 gchocolate and hazelnut spread
Preparation
– put the hazelnut and the vanilla seeds into a food processor, and pulse till ground;
– sift the flour and the rice flour onto a large bowl;
– add the grounded hazelnuts, the sugar the butter and the 2 eggs;
– mix everything together and knead well with you hands till you get a dough (try to work the ingredient as quick as you can can);
– wrap the dough in some cling film and keep refrigerated for at least 1 hour;
– work the short pastry with a rolling pin to form a disc with a 24 centimeters diameter and half centimeter thickness;
– grease and dust with flour a 24cm round baking tray and fold it with the pastry;
– pour the chocolate and hazelnut spread onto the pastry;
– use the remaining pastry to obtain strips that you will use to cover the tart;
– bake at 180 degrees for about 25 minutes;