Nougat hazelnut tartlets

Name: Nougat hazelnut tartlets
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 7
Ingredients: 75 g Hazelnut kernels; 150 g Dark chocolate; 3 TSP Sunflower oil; 350 g Flour; 3 TABLESPOONS Cocoa powder; 3 TSP Baking Powder; 150 g Butter; 500 g Sugar; 6 Eggs (size M); 450 ml Buttermilk; 400 g firm nut-nougat mass; 7-10 Tbsp Fat and flour

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 7

75 g Hazelnut kernels
150 g Dark chocolate
3 TSP Sunflower oil
350 g Flour
3 TABLESPOONS Cocoa powder
3 TSP Baking Powder
150 g Butter
500 g Sugar
6 Eggs (size M)
450 ml Buttermilk
400 g firm nut-nougat mass
7-10 Tbsp Fat and flour

Directions

1
Chop the nuts finely and roast them in a pan without fat. Take out and let cool down. Roughly chop the chocolate. Melt oil and chocolate over a warm water bath. Mix flour, cocoa and baking powder.
2
Whip the butter and sugar with the whisk of the hand mixer until creamy.
3
Stir in the eggs one by one. Stir in the chocolate-oil mixture. Alternately stir in the flour and buttermilk. Dough on a greased, with flour
4
manufacturer) bake for about 40 minutes. Take out and let cool down.
5
Heat the nougat over a warm water bath until it is soft. Pour into a mixing bowl and beat until creamy. Use a dessert ring (approx. 7 cm Ø) to cut out 21 circles from the base. Spread all cake bases with approx. 1 tbsp. nougat and sprinkle with nuts.
6
Combine three bases to a tartlet and chill for about 30 minutes.