Hazelnut tartlet

Made with Gold Cup® Hazelnut Paste

Cooking Time

50 mins

Serving Suggestion

50 people

Difficulty

Allergy information

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How to make Hazelnut tartlet

1

To prepare the shortcrust, mix all the ingredients except the eggs until you have a sandy texture. Then add the eggs and mix until a homogenous dough. Roll the dough to 2.5 mm and line the tartlet mould with it. Blank bake the tartlets for 10 minutes at 165°C 

2

Make the madeleine by mixing all the ingredients together until you have a homogenous dough. Pipe 30 in each blank baked tartlet and bake for 12 minutes at 165°C.  

3

Decorate the tartlet by piping 30 g of the Gold Cup hazelnut paste on top. Add 15 g hazelnut pieces on the side.

Other Ingredients

Short crust:
330 g Gold Cup Cake
220 g icing sugar
80 g almond powder
6 g salt
140 g eggs
680 g flour
50 g corn starch
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Hazelnut madeleine:
150 g St-Allery Liquid
75 g water
190 g milk
4 eggs
350 g sugar
450 g flour
15 g baking powder
150 g hazelnut paste
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Decoration:
1500 g Gold Cup Hazelnut paste
750 g hazelnut pieces

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