Hazelnut And And Food Recipe

Preheat oven to 350°F (175°C). Spread 1 cup whole hazelnuts on a baking sheet and toast for 8–10 minutes until fragrant and golden. Let cool slightly, then coarsely chop about 1 cup and reserve.

In a small bowl combine 1 TBS flour, 3 TBS light brown sugar, 2 TBS cold diced butter and 1 tsp coarse sea salt. Use a fork or your fingertips to rub butter into dry ingredients until mixture forms coarse crumbs with visible butter pieces. Stir in the coarsely chopped toasted hazelnuts. Set streusel aside in refrigerator until ready to top.

In a medium bowl whisk together 1 1/2 cups all-purpose flour, 2 TBS powdered sugar and a pinch (1/8 tsp) salt.

Cut 8 TBS cold cubed unsalted butter into the flour mixture using a pastry cutter, two forks, or your fingertips until mixture resembles coarse crumbs with some pea-sized pieces remaining.

Sprinkle 2 TBS cold water over the mixture and gently toss with a fork until dough just comes together. If dough is too dry add up to 1 more teaspoon cold water. Turn out onto plastic wrap, press into a disk, wrap and chill in refrigerator for 20–30 minutes.

Lightly flour a work surface. Roll the chilled dough to about 1/8" thickness to fit a 9-inch tart pan or 9-inch pie plate with removable bottom. Gently transfer dough to the pan, pressing into the bottom and sides and trimming excess. Prick the bottom several times with a fork. Chill assembled crust in pan for 10 minutes while preparing filling.

Preheat oven to 350°F (175°C) if it was lowered for toasting earlier. Line the chilled crust with parchment and fill with pie weights or dried beans. Blind-bake crust for 12–15 minutes, remove weights and parchment, then bake 4–6 more minutes until the crust is set and very lightly golden. Let cool slightly.

Make Filling

In a medium bowl or stand mixer cream together 6 TBS softened unsalted butter and 1/2 cup granulated sugar until light and fluffy, about 2–3 minutes.

Add 2 large eggs, one at a time, beating just until incorporated after each addition. Stir in 1 tsp vanilla extract and 1/4 tsp fine sea salt.

Fold in 1 cup toasted hazelnut meal and 1/4 cup almond meal (or additional hazelnut meal) until a smooth, pipeable but thick batter forms. Scrape down sides to ensure even mixing.

Spread the hazelnut filling evenly into the blind-baked tart crust, smoothing the top with an offset spatula or back of a spoon.

Bake the tart at 350°F (175°C) for 25–30 minutes, or until the filling is set, slightly puffed, and a toothpick inserted into the center comes out mostly clean with a few moist crumbs. If the streusel will be added toward the end, proceed to the next step.

About 8–10 minutes before the tart is done (when the filling has mostly set), remove from oven and evenly sprinkle the prepared hazelnut streusel over the tart surface. Return to oven and bake the remaining time so streusel becomes golden and the topping adheres, about 8–10 minutes longer.

If using heavy cream, brush the warm finished tart lightly with 1 TBS cream to give a sheen and help any extra chopped hazelnuts adhere. Sprinkle a light pinch (1/4 tsp) of flaky sea salt evenly over the top to enhance flavor, if desired.

Allow the tart to cool in the pan on a wire rack for at least 45 minutes to set the filling. Dust with 1 TBS confectioners' sugar just before serving.

Run a thin knife around the tart edge, remove the removable bottom, transfer to a serving plate, slice and serve at room temperature. Tart keeps airtight in refrigerator up to 4 days; bring to room temperature before serving.