Recipe uploaded by

0 ratings

Recipe by olive magazine

Leave a comment or rate this recipe

Tested

1. Put the flour, sugar and hazelnuts in the food processor with a pinch of salt. Add the butter and process to fine breadcrumbs. With the processor running, add the egg and whizz until the dough forms a ball. You may need to add a splash of cold water if it doesn't come together quickly. Roll the dough out thinly on a floured work surface. Use a pastry cutter to cut 24 small circles about 8cm across. Press each into a mini muffin tin and put in the freezer for 20 minutes. Heat the oven to 180C/fan 160C/gas 4. Bake the tart cases for 15 minutes.
2. Heat the double cream in a glass bowl set over simmering water. Add the chopped chocolate and whisk constantly until incorporated. Spoon into the cooled pastries. Chill for an hour and then top with a strawberry half.

Per tartlet

146 kcalories, protein 1.9g, carbohydrate 13.7g, fat 9.7 g, saturated fat 5.5g, fibre 0.3g, salt 0.1 g

Bookmark(What are these?)

http://www.bbcgoodfood.com/recipes/6316/

Your binder

• Register
• Sign in

Sign up to start your online recipe binder, get our newsletter and add recipes, comments and ratings to this site. Tell me more

Ingredients

• 180g plain flour
• 60g icing sugar
• 1 tbsp chopped hazelnuts
• 90g butter , chilled and diced
• 1 egg

FILLING

• 150ml double cream
• 200g white chocolate , chopped
• 12 small strawberries , halved

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

More Good Food features

Wellbeing

• Eat your way to fabulous skin
• The healing power of herbs
• Nutting it out

Seasonal & local

• Grow your own strawberries
• Local food heroes
• Grow your own courgettes

Recipe features

• Help yourself to summer salads
• Irresistible ice creams
• Vegetarian delights

Difficulty and servings

Makes 24

Preperation and cooking times

Ready in 1 hour plus chilling

Ingredients

• 180g plain flour
• 60g icing sugar
• 1 tbsp chopped hazelnuts
• 90g butter , chilled and diced
• 1 egg

FILLING

• 150ml double cream
• 200g white chocolate , chopped
• 12 small strawberries , halved

Per tartlet

146 kcalories, protein 1.9g, carbohydrate 13.7g, fat 9.7 g, saturated fat 5.5g, fibre 0.3g, salt 0.1 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.