Ingredients
Hazelnut Dough
1 cup of sifted flour
60 grams of salt less butter, in pieces
1 tablespoon of glazed sugar
30 grams of ground hazelnut
1 lightly whipped egg
1 lightly whipped egg yoke
Cream Filling
1½ cups of cream cheese
2 tablespoons of sugar
¼ cup of double cream
Spreading
350 grams of raspberries
½ cup of raspberry jelly, warm and strained
Preparation of this dessert recipe
- Dough: Stir the flour, butter, glazed sugar and ground hazelnut in a bowl. Add the egg and egg yoke and mix with your finger tips; keep stirring until you get moldable dough. Wrap in plastic and refrigerate for 1 hour.
- Lightly knead the dough and extend it with the roller, leaving it 3 cm. of thickness. Cover 6 small lightly greased tartlet molds with it (7-8 cm diameter). Cover each mold with butter paper, and place coffee grains or chick-pea on top and bake for 10 minutes. Withdraw the paper and grains and bake for another 15 minutes or until the dough turns brown. Withdraw and let it cool.
- Filling: Whip the cream cheese and sugar together. Whip the cream aside until it hardens a bit and then mix both of them together. Cover and refrigerate for 20 minutes.
- Evenly distribute the filling between the 6 tartlet molds. Accommodate on top the fruit you chose, later spread the already warm and strained jelly over it and refrigerate for a few minutes for the tartlet dessert to glaze.
6 servings
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