Description

Indulge in this heavenly Hazelnut Cream Tart, where rich, creamy hazelnut filling meets a perfectly crisp tart shell. With just a few simple ingredients, this dessert is not only easy to prepare but also a delightful addition to any festive gathering or family meal. The tart boasts a smooth, velvety texture that’s enhanced by the subtle flavors of vanilla and a touch of sweetness, ensuring every bite melts in your mouth. Perfect for serving at room temperature, this tart keeps well, making it a fantastic make-ahead option for special occasions. Serve it fresh, or top it with seasonal fruits or whipped cream for an exquisite finish that your guests will adore!

Ingredients

Scale

250 g pâte sablée
50 g beurre
1 œuf
200 g crème de noisette
100 ml crème liquide
50 g sucre
2 œufs
1 cuillère à café extrait de vanille

Instructions

Preheat your oven to 175°C (350°F).
Roll out the pâte sablée and press it into a 23 cm tart pan. Poke the bottom with a fork and chill in the refrigerator for 10 minutes.
In a mixing bowl, combine the crème de noisette, crème liquide, sucre, œufs, and extrait de vanille. Whisk together until the mixture is smooth and glossy, about 3 to 5 minutes.
Pour the hazelnut filling into the pre-baked tart shell, ensuring it is evenly distributed.
Bake in the preheated oven for 25-30 minutes until the edges are lightly golden and the center has a slight jiggle.
Allow the tart to cool for at least 2 hours before serving, which helps the filling set and develop its flavors.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 slice (107g)
Calories: 289
Sugar: 15g
Sodium: 75mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 5g
Cholesterol: 63mg

Keywords: For a more decadent flavor, consider adding chocolate to the filling. Garnish with fresh berries like raspberries or slices of pear for a beautiful presentation. This tart is best served at room temperature and can be stored in an airtight container at room temperature for up to two days.