Cocoa tart filled with ricotta
159 recipes
Hazelnut Tart without gluten
ingredients
servings
8
Hazelnut flour
25 oz
Glutenfree flour for bread and oven products
200 oz
Eggs
1 unit
Butter
100 oz
Icing sugar
70 oz
Honey
1 spoon
Salt
1 pinch
Baking powder for desserts
1 pinch
Skimmed milk
250 fl oz
Egg, yolk
2 unit
White sugar
40 oz
Rice starch
10 oz
Rice flour
10 oz
Vanilla powder
to taste
Toasted hazelnuts
3 spoons
Desserts from Italy
Hazelnut Tart without gluten
Hazelnut Tart without gluten
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A cake full of goodness ... shortcrust pastry with hazelnuts, custard and many hazelnuts on top !!!
preparation
step 1
Prepare the short pastry. Allow the butter to soften at room temperature for at least an hour
step 2
Pour into a planetary with sugar and honey, leave to mix very slowly. Then add the eggs one at a time, the pinch of salt.
step 3
When the mixture is well mixed begin to slowly add the flour and baking powder. As soon as the flour is incorporated, remove from the planetary form a loaf with your hands and leave an hour in the refrigerator.
step 4
Prepare the cream. Heat the milk in a saucepan. In a bowl, lightly beat the egg yolks with sugar by hand, add the starch and the flour.
step 5
When the milk reaches almost to the boil, transfer it little by little into the bowl of the yolks, mix, mix well and put everything on the stove for a few minutes until it starts to thicken.
step 6
Allow to cool in a bowl by placing the film in contact with the cream.
step 7
Pick up the short pastry, roll it out at a height of half a centimeter and cover a well buttered cake tin or baking paper. Prick the base with a fork and bake at 180 degrees for 10 minutes.
step 8
Remove from the oven, fill with the cream, level it well and spread the toasted hazelnuts on the surface. Bake at 180 degrees for another 30/35 minutes. Allow to cool completely before removing from the pan.
