
- Preparation: 60 Minutes
- Cooking: 25 Minutes
- Difficulty: Easy
- Servings: makes around 6 small tarts
- Cost: Cheap
Ingredients
For the pastry
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200 g white flour type 0 (I used white spelt flour)
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90 g Light muscovado sugar
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70 ml sunflower oil (cold pressed)
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50 g rice flour (or corn starch)
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1 egg yolk
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1 lemon zest
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1 pinch table salt
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half teaspoons baking soda
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q.s. milk (to bind)
For the filling
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400 g spreadable hazelnut and chocolate cream
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250 g chopped hazelnuts
Preparation
For the pastry
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- – 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
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- – 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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