Ingredients
- 350 g frozen shortcrust pastry
- 120 g butter
- 100 g icing sugar
- 100 g almonds
- 70 g toasted hazelnuts
- 50 g starch
- 50 g yellow polenta flour
- 50 g raisins soaked in rum
- an egg and 3 yolks
- caster sugar
To prepare the ground hazelnuts tart, fine almonds together with a spoonful of granulated sugar. Cream the butter with the icing sugar, then add the eggs, yolks, yellow flour, starch and ground almonds. Roll out the shortcrust pastry, which you have defrosted in the meantime, obtaining a 4 mm sheet of dough with which you will coat a 23 cm diameter tart mold. Sprinkle the well-squeezed raisins on the bottom then spread the butter cream over which you will put the whole hazelnuts. Bake at 200 ° for about 50 '.
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