Ingredients for the whipped shortcrust pastry

• 170 g butter
• 120 g flour 00
• 45 g wholemeal flour
• 40 g powdered sugar
• 40 g egg
• grappa

Ingredients FOR THE HAZELNUT CREAM

• 200 g shelled hazelnuts
• 120 g sugar

Ingredients TO COMPLETE

• Strawberry jam
• fresh strawberries

FOR THE MOUNTED SHORTBREAD
Mounted butter with powdered sugar, in the mixer or with electric whisk, until it becomes soft and fluffy.
Incorporate the egg, at maximum speed, to mix it well. Add the 00 flour and wholemeal flour a little at a time, with the mixer always running, alternating them with 2 teaspoons of grappa.
Collect the mixture in a pastry bag; distribute it in a springform pan (ø 20-22 cm) lined with baking paper, covering the bottom; then form the border; put in the freezer for 30 minutes.
Bake then directly at 160 ° C with ventilated mode for 20-25 minutes: the tart must become golden.

FOR THE HAZELNUT CREAM
Toasted the hazelnuts at 180 ° C for about 10 minutes. Let them cool and blend with the sugar until you get a creamy paste. You will need a very powerful blender; alternatively, mix 100 g of 100% organic hazelnut cream with 60 g of icing sugar.

TO COMPLETE
Stuffed the pastry with a light layer of hazelnut cream, a couple of tablespoons of strawberry jam and fresh strawberries.

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