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For the pastry

For the filling

To finish

Nutrition: per serving

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

  • step 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.

  • step 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.

  • step 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.

  • step 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.

  • step 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.

Recipe from Good Food magazine, July 2010

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Comments, questions and tips (15)

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Overall rating

A star rating of 4.2 out of 5.14 ratings

suemag

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

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

A star rating of 4 out of 5.

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…

jodiah94

A star rating of 5 out of 5.

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…

helenhellier

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!!

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