Gold tart

Gold tart

Total: 1 hr 35 min. | Active: 1 hr
Nutritional value / piece: 449 kcal
, Fat: 20 g
, Carbohydrate: 62 g
, Protein: 5 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Pastry dough

150 g butter, soft
150 g sugar
1 pinch salt
1 egg
150 g ground hazelnuts
150 g white flour
½ tsp vanilla paste

To shape

750 g blackberry jam
4 tbsp white flour

To decorate

1 tbsp gold dust
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One tart tin (approx. 28 cm in diameter), greased and dusted with flour

How it's done

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Pastry dough

Place the butter in a bowl, beat in the sugar and salt. Add the eggs and continue to beat until the mixture becomes lighter in colour. Stir in the lemon zest. Mix the hazelnuts, flour and vanilla, stir into the egg mixture. Transfer 3/4 of the dough to the prepared tin and smooth down, creating a rim of approx. 2 cm.

To shape

Stir the jam until smooth, spread over the pastry base.

Mix the remainder of the dough with the flour, knead briefly. On a lightly floured surface, roll out to approx. 2 mm thick. Cut out stars using cutters, place on top of the tart, chill.

To bake

Place on a baking tray lined with baking paper, bake for approx. 35 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly. Remove from the tin, slide onto a rack, leave to cool.

To decorate

Decorate the stars with edible gold dust.

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