Made with Gold Cup® Hazelnut Paste
How to make Hazelnut tartlet
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
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.
Decorate the tartlet by piping 30 g of the Gold Cup hazelnut paste on top. Add 15 g hazelnut pieces on the side.
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