Hazelnut Cream Mini Tarts

Egg-Free Recipe

A egg-free recipe made with hazelnut butter. The dough is quick to prepare and requires no resting time. These small tartlets can be enjoyed with alongside a cup of coffee. ☕

 

 

Step 1 : Dough

1. In a bowl,  mix ¼ cup (60 grams) of hazelnut butter with 1 tablespoon (15 grams) of sugar and ¼ cup (60 ml) of water.
2. Add 1 cup (120 grams) of flour and the leveled half teaspoon of baking powder. Mix until you obtain a homogeneous dough.

Step 2 : Baking

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).

1. Take a walnut-sized piece of dough, flatten it with your hands, and place it in a tartlet mold. Press firmly inside to make the dough adhere to the mold. Lightly prick the dough with a fork and fill the tartlets with dried vegetables (such as white beans) or with baking beads.  This technique prevents the tartlets from rising too much during baking.
2. Bake at 350 degrees Fahrenheit (180 degrees Celsius) on the middle rack for 20 minutes using the convection mode.
3. Remove from the oven as soon as they finish baking.

Once the tartlets have completely cooled, you can prepare the hazelnut cream.

Step 3 : Cream

1. In a saucepan, whisk together ¼ cup (50 grams) of hazelnut butter, ½ cup (150 ml) of water, and 1 tablespoon (20 grams) of sugar.
   Then, incorporate 1 tablespoon (15 grams) of cornstarch.
2. Cook over medium heat for a few minutes, constantly stirring the mixture with a spatula.
3. Once the cream thickens, distribute it over the tartlets.

Let them cool for a few hours until the cream sets.

Enjoy this delicious Hazelnut Cream Mini Tarts!

Gisou’s Tips and Tricks:

• The given ingredient quantities are sufficient to make 9 tartlets with a diameter of approximately 2.4 inches (6 cm).
• The dough is not easy to roll out, so the recipe works best for small tarts that can be shaped by hand.