This sweet hazelnut pastry is a base I used for a recipe that I’m eager to show you, and hopefully you will see it on the blog within a few days. I love baking pies and I like to add a twist to the crust, as you might have noticed in my Wild berry pie with a cinnamon crust, the small Two-tone Chocolate tartlets with lime zests or the Fabulous speculoos lemon tart.
This time, fall is calling and it’s time for all sorts of nuts (I mean the fruits!). You can use this hazelnut pastry as a base for many dessert recipes using fruits or you can bake some small biscuits with the dough. They will go perfectly with a chocolate pudding.
- 1 ⅓ cup flour
- ½ cup soft butter (at room temperature)
- ¾ cup ground hazelnut powder or 2/3 cup whole hazelnuts
- ½ cup icing sugar
- 2 or 3 tbsp water
- 1 pinch salt
1. In a large bowl, mix together flour, icing sugar, hazelnut powder and salt. Add the soft butter, diced, and blend roughly until it becomes a granulated mixture.
Tip: if you can’t find any hazelnut powder, I suggest you pulse whole hazelnuts in a food processor until finely ground.
2. Add 2 or 3 tablespoons of water and try to form a firm dough.
3. Wrap the dough in a large cling film and place in the refrigerator for a minimum of 1 hour.
4. Take the dough out of the refrigerator 15 minutes before using it. Then roll a large disk.
5. If your intent is to bake a sweet tart, then pre-bake the dough on 360°F for 12 minutes. Alternatively, if you decide to use the dough for hazelnut cookies, you won’t need to bake it more than 5-6 minutes.