Strawberry hazelnut tart

Strawberry hazelnut tart

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(11 ratings)

Prep: 25 mins Cook: 25 mins

Easy

Serves 6
Rich, buttery hazelnut pastry, luscious strawberries and cream filling and a toffee sauce dribbled over - what's not to like?

Nutrition and extra info

Nutrition: per serving

  • kcal863
  • fat67g
  • saturates33g
  • carbs58g
  • sugars34g
  • fibre3g
  • protein10g
  • salt0.58g
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Ingredients

    For the pastry

    • 140g plain flour
    • 50g ground hazelnuts
      Hazelnuts

      Hazelnut

      hay-zl-nut

      Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

    • 100g butter, diced
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 50g caster sugar
    • 1 egg yolk

    For the filling

    • 250g tub mascarpone
    • 2 tbsp icing sugar
    • 150ml tub double cream
    • 450g strawberries
      Strawberries

      Strawberry

      straw-bare-ee

      Once available in Britain for just a brief period during the summer, strawberries are now a year…

    To finish

    • 140g soft toffees
    • 6 tbsp milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • 85g shelled hazelnuts, toasted and chopped
      Hazelnuts

      Hazelnut

      hay-zl-nut

      Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

    Method

    1. Heat oven to 190C/170 fan/gas 5. Tip the flour and ground hazelnuts into the food processor and add the butter. Process until it looks like fine crumbs, then add the sugar and mix briefly. Add the egg yolk and 1-2 tbsp cold water, then pulse to a firm dough.

    2. Knead the dough briefly on a lightly floured surface, then roll out and use to line a 23-24cm loose-based flan tin. Using a sharp knife, trim off the excess pastry, then chill for 15 mins. Line pastry case with a round of baking parchment and fill with baking beans. Bake for 15 mins, then remove the paper and beans and cook for a further 5-7 mins until the pastry is cooked and pale golden.

    3. Put the toffees and milk in a small pan and gently heat, stirring until the toffees have melted and you have a smooth glossy sauce. Set aside.

    4. Beat the mascarpone with the icing sugar to loosen it. Whip the cream until it just holds its shape, then fold into the mascarpone. Slice half the strawberries and mix into the cream. Remove the pastry case from the tin and set on a serving plate. Spread two-thirds of the toffee sauce over base, then spoon over the mascarpone.

    5. Slice the remaining strawberries and scatter over the filling. Drizzle the rest of the toffee sauce over the strawberries and sprinkle with the hazelnuts.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    suemag
    3rd Jul, 2016
    Made this for a family barbecue today. Absolutely delicious. The pastry was lovely and crisp - followed advice from previous review and chilled pastry before rolling out between 2 sheets of cling film. Will definitely be making this again.
    katfoster81
    3rd Nov, 2012
    I have to say I did cheat a little and bought a ready made base. This made it much easier and the end result was still delicious. I will definitely be making it again.
    ilaria72
    10th Jul, 2012
    4.05
    my best friend picked this recipy on the magazine and said "i want this one, you do it" so i did it and now every time she comes around i have to do it. The most difficult bit is to scrape the edges out of the tin, i've tried almost everything but i suspect i press the sides too hard. The flavour is superb, but the day after is even better.
    jodiah94
    5th Jun, 2012
    5.05
    This dish is truely amazing... I am studying culinary skills, and i did this recipe for one of my assessments, and honestly i can say it was absolutely GORGEOUS!! I have made it since and always received glowing comments on it and my friends have asked me for the recipe! Definitely an impressive dish. The colours are really complimentary and the toffee sauce is a really nice surprise. I made no adaptations to this recipe but i do suggest using a loose bottomed flan tin and greasing it first, this just makes it loads easier to get the pastry out without damaging it. Goodluck everyone.
    helenhellier
    15th May, 2012
    I made this for a summer lunch party and everyone raved about it. I will definitely make it again and thoroughly recommend it - absolutely delicious!!
    primitivny
    20th Oct, 2011
    Fantastic tart. Will definitely make again and again and again.
    asma123
    8th Jul, 2011
    4.05
    d
    odelle
    23rd Jun, 2011
    5.05
    Delicious! When making pastry use cold butter, don't over-process, add liquid gradually, tip onto cling film just before pastry 'clumps' together, gather up, press together into circular shape, chill for 30mins in fridge. Remove from fridge, roll out between 2 sheets of cling film(prevents sticking, easier to lift into baking tin & use to ease into sides of tin & to press into sides). Results in a perfectly lined tin, no addition of extra flour, no mess & makes it so easy. Superb, tasty pastry which melts in the mouth! Brilliant to make small tart sizes in foil dishes, look very impressive to serve at a function pipe with circle of whipped cream with a strawberry in the centre. I make these for strawberry tarts with-out the cream cheese filling, can't beat the shortbread-like pastry. Odelle.
    pinky_promise
    14th Jan, 2011
    5.05
    I made it for my GCSE Food Technology project and I got excellent feedback from my teacher and by everyone who tried it! Definitely make it again!
    tahazel66
    11th Jul, 2010
    5.05
    due to problems peoples were having with the pastry base and for easier preparation used a pre made biscuit base.. turned out delicious

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