Name: Blueberry and hazelnut tarts
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 275 gram packet (12) frozen sweet tart cases; 50 gram butter, at room temperature; 1/4 cup caster sugar; 1 egg, at room temperature; 1/4 cup hazelnut meal (ground hazelnut); 1/4 cup skinned hazelnuts, finely chopped; 2 tablespoon plain flour; 1 cup frozen blueberries; icing sugar, to dust; whipped cream, to serve

Blueberry and hazelnut tarts

Filled with sweet hazelnut frangipane and juicy blueberries, these mini tarts make a satisfying sweet treat, especially served with a dollop of whipped cream.

Makes 12 Item

Prep

10M

Cook

30M

Total

40M

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Ingredients

275 gram packet (12) frozen sweet tart cases

50 gram butter, at room temperature

1/4 cup caster sugar

1 egg, at room temperature

1/4 cup hazelnut meal (ground hazelnut)

1/4 cup skinned hazelnuts, finely chopped

2 tablespoon plain flour

1 cup frozen blueberries

icing sugar, to dust

whipped cream, to serve

Method

1.Preheat oven to 180°C (160°C fan-forced). Place cases on a baking tray. Bake for 15 minutes or until light golden. Cool.

2.Meanwhile, using an electric mixer, beat butter and sugar in a bowl until light and creamy. Add egg, beating until combined. Fold through hazelnut meal, hazelnuts and flour.

3.Spoon mixture evenly into cases. Top with blueberries. Bake for 15 minutes or until set. Dust with icing sugar. Serve with cream.

Use fresh blueberries when in season. Options: swap blueberries for raspberries or mixed berries. Use almond meal and flaked almonds instead of hazelnut meal and hazelnuts.
Note

Woman's Weekly Food

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Ingredients

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