Recipe

Blueberry and hazelnut tarts

充满了甜蜜的榛子赤素馨和多汁的提单ueberries, these mini tarts make a satisfying sweet treat, especially served with a dollop of whipped cream.

Apr 30, 2009 2:00pm
  • 10 mins preparation
  • 30 mins cooking
  • Makes 12 Item
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Ingredients

Blueberry and hazelnut tarts
  • 275 gram packet (12) frozen sweet tart cases
  • 50 gram butter, at room temperature
  • 1/4 cup caster sugar
  • 1 egg, at room temperature
  • 1/4 cup hazelnut meal (ground hazelnut)
  • 1/4 cup skinned hazelnuts, finely chopped
  • 2 tablespoon plain flour
  • 1 cup frozen blueberries
  • icing sugar, to dust
  • whipped cream, to serve

Method

Blueberry and hazelnut tarts
  • 1
    Preheat oven to 180°C (160°C fan-forced). Place cases on a baking tray. Bake for 15 minutes or until light golden. Cool.
  • 2
    Meanwhile, using an electric mixer, beat butter and sugar in a bowl until light and creamy. Add egg, beating until combined. Fold through hazelnut meal, hazelnuts and flour.
  • 3
    Spoon mixture evenly into cases. Top with blueberries. Bake for 15 minutes or until set. Dust with icing sugar. Serve with cream.

Notes

Use fresh blueberries when in season. Options: swap blueberries for raspberries or mixed berries. Use almond meal and flaked almonds instead of hazelnut meal and hazelnuts.

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