Small Hazelnut & Chocolate Cream Tarts

Small Hazelnut & Chocolate Cream Tarts
  • Preparation: 60 Minutes
  • Cooking: 25 Minutes
  • Difficulty: Easy
  • Servings: makes around 6 small tarts
  • Cost: Cheap

Ingredients

For the pastry

  • 200 g white flour type 0 (I used white spelt flour)
  • 90 g Light muscovado sugar
  • 70 ml sunflower oil (cold pressed)
  • 50 g rice flour (or corn starch)
  • 1 egg yolk
  • 1 lemon zest
  • 1 pinch table salt
  • half teaspoons baking soda
  • q.s. milk (to bind)

For the filling

  • 400 g spreadable hazelnut and chocolate cream
  • 250 g chopped hazelnuts

Preparation

For the pastry

    • – sift the white flour and the rice flour (or the corn starch) into a large bowl;
    • – add the the brown sugar, the lemon zest, the baking soda and the pinch of salt and mix well with your hands;
    • – add the egg and the oil and mix well;
    • – knead well till you get a smooth ball (pour some milk to bind as you deem necessary);
    • – wrap the dough in cling film and keep refrigerated for at least 1 hour

To make the tarts

  1. Small Hazelnut & Chocolate Cream Tarts
    • – grease the small baking trays (10 cm diameter) with some oil or butter;
    • – fold them with the pastry;
    • – pour 1 tablespoon hazelnut and chocolate cream in each tart;
    • – top them with the chopped hazelnuts;
    • – bake at 180 degrees for about 25 minutes or till golden

Notes

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