Hazelnut crust tart with a sour cream and blueberry topping

4 servings

Ingredients

Quantity Ingredient
200 grams Hazelnuts
6 tablespoons Light Soft Brown Sugar
25 grams Unsalted Butter; (melted)
175 millilitres Sour Cream
175 grams White Chocolate; (broken into small
; pieces)
1 pounds Blueberries
3 tablespoons Creme de Cassis
1 tablespoon Icing Sugar; (to dust)

Directions

CRUST

FILLING

TOPPING

1. Preheat the oven to 170ºc / 325ºf / 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.

Converted by MC_Buster.

NOTES : Chef:Amanda Grant

Converted by MM_Buster v2.0l.

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