Name: Almond Hazelnut Mini Tarts
Cook time: 35 min
Total time: 35 min
Yield: Yield: twelve 2½-inch tarts
Cuisine: German
Ingredients: ¾ cup finely ground hazelnut meal (or ⅜ cup each hazelnut meal and almond meal), roasted (see note 2 at end of recipe); 1 cup almond meal; 3 eggs; 1 whole vanilla bean (or at least ½ of a vanilla bean), split down the middle; ⅓ cup frangipane, optional (see note 1 at end of recipe); 2 teaspoons vanilla extract; 1 tablespoon orange liqueur; 28 tablespoons (3½ sticks) unsalted butter, at room temperature and very soft but not melted; 1½ cups finely ground hazelnut meal (or ¾ cup each hazelnut meal and almond meal), roasted (see note 2 at end of recipe); Pinch of salt (about ⅛ teaspoon or less); ¾ cup sugar; 1 egg; ½ teaspoon baking powder; 1½ cups sugar; 8 teaspoons lemon juice; ¼ cup sugar; ¼ cup heavy whipping cream; 4 eggs, at room temperature; 4 tablespoons orange liqueur (for example, Grand Marnier); 5 tablespoons unsalted butter, cold; 1 cup unbleached all-purpose flour (protein 3 grams per ¼ cup), plus extra for working dough; Zest of 1 small lemon (about 2 teaspoons); 1 teaspoon vanilla sugar, or ½ teaspoon vanilla extract; 1 cup hazelnut meal; 4 cups unwhipped heavy whipping cream; 1¾ cups powdered sugar, sifted

Preparation info

Yield:
twelve
2½ inch tarts

Difficulty
Easy
Ready in
35 min

Appears in

German Heritage Baking

By Heidrun Metzler

Published 2024

About

This recipe was an experiment I tried on a whim, thinking it would be nice to have pies readymade as individually sized tarts. They turned out splendidly. The tarts bake in a muffin pan, which concentrates the heat to give each little tart a beautifully domed and caramelized top, a golden crust, and a gooey center. The filling is a simple but irresistible medley of nutty flavors. Garnish options at the end of the recipe include an easy whipped cream topping or fresh hazelnut buttercream fro