Hazelnut Cream Tart
- 3 hr 30 min
- Serves 8
- 7 ingredients
30 minutes to prep, 3 hours to cook. A delicious and creamy hazelnut tart, perfect for any occasion.
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Method
Beat eggs with sugar until stiff. Pour into three circles and bake in the oven for about three hours at 194°F.
Let cool and brush with melted chocolate.
Roast hazelnuts in the oven for 12 minutes at 350°F. Meanwhile, let sugar caramelize and stir in warm nuts. Pour onto a piece of baking paper and let cool.
Beat whipped cream with sugar until stiff.
Assemble the tart with layers of cream and whipped cream. Cover with whipped cream and top with nougatine.
Best to store in the freezer and then thaw in the refrigerator.
Tips while you cook
- Prepare the egg circles first
- Beat the eggs with sugar until stiff, then bake the circles before moving on to other components.
- Roast hazelnuts while the tart bakes
- Use the oven time for the tart to roast hazelnuts for 12 minutes at 180°C, saving overall cooking time.
- Stiffen the whipped cream separately
- Beat whipped cream with sugar until stiff after the other components are ready, then use it for layering.
- Store frozen, then thaw to serve
- After assembly, keep the tart in the freezer and thaw in the refrigerator before serving.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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Rudolph van Veen made this.
The recipe comes from Rudolph van Veen’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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