Almond Hazelnut Mini Tarts

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

Baked in a Muffin Pan

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

Ingredients

Europe
Germany
Pie
Vegetarian

Ingredients

Method