Raspberry & Hazelnut Tart
Raspberry Hazelnut Tart Recipe: This is not sin free but it needn’t be… some things are just worth it and this tart definitely earns one of those spots. Although it is made with a wholesome wholemeal base and when you are sat here finishing off your third slice you will be feeling a whole lot less guilty.
200g wholemeal flour
¼ tsp salt
100g unsalted butter
Juice of 1 lemon
3 tbsp water
1 ½ pallets raspberries
4 egg yolks
20g unsalted butter
A pinch of salt
200g crème fraiche
½ pallet raspberries
100g hazelnuts, chopped
1. Preheat oven to 250 degrees and grease a tart dish with butter.
2. Prepare the crust. Whisk together all the crust ingredients. Press mixture evenly into the base and edges of the tart case and cook in the oven for 20mins. It should become slightly golden. Do not worry if you feel the case mixture is slightly crumbly, it will stick together whilst cooking.
3. Make the raspberry filling. In a saucepan over a medium heat, combine the sugar, lemon juice and water until the sugar completely dissolves. Then add the raspberries and bring to the boil for 5 mins before reducing to a low heat. Simmer for a further 5 mins.
4. Transfer mixture to a blender and blend until smooth, before straining through a sieve. You can disregard anything left in the sieve, as it will prevent the tart having a silky texture.
5. Transfer the raspberry mixture and the egg yolks into a clean pan. Mix together and bring to the boil for about 5 mins. After this immediately remove from the heat.
6. Now add the butter and salt, mixing in until smooth. Finally mix in the crème fresh before sealing and leaving to cool in the fridge in a bowl.
7. Transfer the chopped hazelnuts to a baking tray and roast in the oven for about 3mins. After this you should be ready to assemble the tart.
8. Pour raspberry filling into the tart, followed by the raspberries…
…followed by the hazelnuts
9. Leave to cool in the fridge, it should take at least 2 hours before the tart will hold its shape.