Hazelnut tart

Used Callebaut products

Hazelnut crust

ingredients preparation
  • 195g
  • 1/2pod(s)
  • 195g
    icing sugar

Mix the soft butter with powdered sugar and the vanilla beans. 

  • 84g
    egg white
  • 1g

Dissolve salt in the eggs white, then combine to the butter mixture. 

  • 150g
    hazelnut powder
  • 376g
    weak flour

Sieve and add. 

Roll out the dough to a 4 mm thickness and fit it in a tart pan. Bake at 165°C. Let the crust cool down, then fill with Doppia Nocciola filling. 

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