Ingredients
Hint:
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
kochen@bettybossi.ch
Dough
Filling
Utensils
For a flan tin approx. 26 cm in diameter
How it's done
Dough
Place the butter, sugar and salt in a bowl, mix using the whisk attachment on a mixer. Combine the hazelnuts and chocolate powder, add, mix quickly to form a soft dough – do not knead. Roll out the dough into a circle (approx. 2 mm thick) between two sheets of baking paper, place in the tin along with the bottom sheet of baking paper, prick the base firmly with a fork, chill for approx. 15 mins.
Bake
Approx. 20 mins. on the bottom shelf of an oven preheated to 200 °C.
Filling
Heat the cream in a pan. Remove the pan from the heat, add the chocolate, melt, stir until smooth. Mix in the chestnut puree, spread the mixture over the base of the tart. Dry-roast the hazelnuts in a frying pan until golden brown, spread on top of the tart. Chill the tart for approx. 30 mins.
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