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Tart hazelnuts and almonds





70 oz

Egg, yolk

3 unit


1 unit


30 oz


50 oz

Yellow corn flour

50 oz

Potato starch

50 oz

Chopped almonds

100 oz

Icing sugar

100 oz

Baking powder for desserts

3 oz

Vanilla bean

1 oz

Lemon peel

1 teaspoon

Iodized salt

1 pinch


35 oz


295 oz

White sugar

100 oz

Type 0 wheat flour

250 oz

Desserts from Italy

Tart hazelnuts and almonds

Tart hazelnuts and almonds

vegetarian with gluten with eggs with lactose with nuts

ready in

13 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Tart hazelnuts and almonds

A sweet soft and delicious!

Tart hazelnuts and almonds step 1

step 1

For the pastry: In the planetary container he works 175 grams of butter with the flour to form a dough similar to wet sand.

Tart hazelnuts and almonds step 2

step 2

Add sugar continues to work for a few seconds, then add the eggs, still works a few seconds.

Tart hazelnuts and almonds step 3

step 3

Transfer the dough on a work surface, quickly form a dough that will wrap film with parchment paper or foil and put at rest in refrigerator for at least 12 hours. So should prepare it the day before.

Tart hazelnuts and almonds step 4

step 4

For the filling: Wash the raisins in warm water and put it to soak in finely rum.Trita almonds. Monta Cream 125g butter with the icing sugar, add the eggs, the yolks.

Tart hazelnuts and almonds step 5

step 5

Add flour mixed together and ground almonds. Stretch the pastry to a thickness of about 4-5 mm., Coating the mold including the edges.

Tart hazelnuts and almonds step 6

step 6

Sprinkle the bottom of the coated mold with the raisins soaked and squeezed from rum. Then cover with the dough preparation, leveling the mixture well and slightly slips hazelnuts over the entire surface.

Tart hazelnuts and almonds step 7

step 7

Put in a hot oven at 190 ° for about 15 minutes then lowers the temperature to 180 ° C for another 15-20 minutes. Make it cool, powder with icing sugar before serving.

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