Hazelnut tart

Name: Hazelnut tart
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 125 g Butter or margarine; 100 g Sugar; 7-10 Tbsp grated rind of 1/2 untreated lemon; 1 pinch Salt; 2 Eggs (size M); 4 TABLESPOONS Milk; 175 g Flour; 25 g Cornstarch; 1 heaped Tsp baking powder; 7-10 Tbsp Grease; 40 g ground hazelnuts; 25 g Hazelnut flakes; 125 g Marzipan raw mass; 75 g Raspberry Jelly; 500 g Whipped cream; 1 package Cream stabiliser; 2 TABLESPOONS Sugar; 7 frozen raspberries; 7-10 Tbsp Lemon balm; 1 Freezer bag

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

125 g Butter or margarine
100 g Sugar
7-10 Tbsp grated rind of 1/2 untreated lemon
1 pinch Salt
2 Eggs (size M)
4 TABLESPOONS Milk
175 g Flour
25 g Cornstarch
1 heaped Tsp baking powder
7-10 Tbsp Grease
40 g ground hazelnuts
25 g Hazelnut flakes
125 g Marzipan raw mass
75 g Raspberry Jelly
500 g Whipped cream
1 package Cream stabiliser
2 TABLESPOONS Sugar
7 frozen raspberries
7-10 Tbsp Lemon balm
1 Freezer bag

Directions

1
Beat the fat, sugar, lemon zest and salt until fluffy. Stir in eggs. Add milk. Mix flour, cornstarch and baking powder and stir in. Put the dough into a greased springform pan (26 cm Ø) and smooth it down.
2
Bake in the preheated oven (electric oven: 175°C/ gas: level 2) for approx. 20 minutes and let cool off. Roast ground hazelnuts and hazelnut flakes separately and let them cool down. Cut out small circles (2-3 cm Ø) from the freezer bag.
3
Rinse 7 cups (approx. 9 cm Ø, approx. 150 ml content) with cold water and place the foil in the cups. Roll out the marzipan and cut out 7 circles (approx. 7.5 cm Ø). Also cut out 7 circles (7.5 cm Ø) from the sponge mixture and cut through each one horizontally.
4
Warm the jelly slightly. Place the marzipan on one half of each cake, spread with jelly and place the second half of the cake on top. Whip cream, cream firmer and sugar until stiff. Fill 100 g cream into a piping bag with a star-shaped spout and refrigerate.
5
Mix the remaining cream and ground hazelnuts and spread into the prepared cups. Place the filled cake pieces on top, press them on and refrigerate for about 1 hour. Defrost raspberries at room temperature in 20-30 minutes.
6
Remove the tartlets from the edge of the cup with a damp knife and turn them over. Remove the foil. Decorate tartlets with cream tuffs, hazelnut leaves and raspberries. Makes about 7 pieces.