The best delicious Hazelnut Crust Tart With A Sour Cream And Blueberry Topping recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Hazelnut Crust Tart With A Sour Cream And Blueberry Topping recipe today!
Hello my friends, this Hazelnut Crust Tart With A Sour Cream And Blueberry Topping recipe will not disappoint, I promise! Made with simple ingredients, our Hazelnut Crust Tart With A Sour Cream And Blueberry Topping is amazingly delicious, and addictive, everyone will be asking for more Hazelnut Crust Tart With A Sour Cream And Blueberry Topping.
What Makes This Hazelnut Crust Tart With A Sour Cream And Blueberry Topping Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Hazelnut Crust Tart With A Sour Cream And Blueberry Topping.
Ready to make this Hazelnut Crust Tart With A Sour Cream And Blueberry Topping Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
-CRUST-
200 g Hazelnuts
6 tb Light Soft Brown Sugar
25 g Unsalted Butter; (melted)
FILLING
175 ml Sour Cream
175 g White Chocolate; (broken
-into small
; pieces)
TOPPING
1 lb Blueberries
3 tb Creme de Cassis
1 tb Icing Sugar; (to dust)
1. Preheat the oven to 170?c / 325?f / Gas Mark 3. Finely chop the
hazelnuts and sugar in a food processor. Add the butter and process until
moist clumps form.
2. Divide the dough between 4 x 10cm / 4 inch fluted loose bottom flan
tins. Push the nut mixture evenly up the sides and across the bottom. Bake
in the preheated oven for 45 minutes. Remove from the oven and cool.
3. Put the sour cream in a thick based saucepan and warm through. Add the
chocolate. Remove from the heat. Stir until melted and smooth. Pour into
the hazelnut crusts and leave in the fridge until set.
4. Put the blueberries and creme de cassis into a small saucepan, bring up
to a simmering point. Turn the heat off and leave for a few minutes.
5. Remove the tarts from their casts and place on individual plates. Spoon
the blueberries over the top and dust with a little icing sugar.
Yields
4 servings
Leave a Reply