Hazelnut tartlet
Made with Gold Cup® Hazelnut Paste
Cooking Time
50 mins
Serving Suggestion
50 people
Difficulty
Allergy information
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.
Ingredients used
Vandemoortele Ingredients
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