Hazelnuts are whizzed into a shortcrust pastry, formed into a tart case, then topped with a mascarpone, strawberries and hazelnuts to create a sweet, delicious tart that's easier to make than you might think.
- 140g plain flour
- 50g ground hazelnuts
- 50g caster sugar
- 100g buter, chilled and diced
- 1 egg yolk
- 2 tbsp. cold water
- 250g mascarpone cheese
- 150ml double cream
- 3 tbsp. icing sugar
- 1/2 tsp. vanilla extract
- 450g strawberries, hulled
- 140g soft toffees
- 90ml milk
- 100g roasted hazelnuts, shelled, chopped
Stir together the flour, hazelnuts and sugar in a large bowl. Cut in the butter using a pastry cutter or two bread knives until the mix resembles fine breadcrumbs. Add the egg yolk and water and stir until a dough forms. Knead briefly, then roll out to fit a 24cm loose-bottomed tart tin. Line the tin, pressing the pastry into the fluted edges, prick with a fork, then trim off the excess leaving an overhang of 2cm. Chill for 15 minutes.
Line the tart case with baking parchment, add baking beans, then bake at 170C for 15 minutes. Remove the beans and paper, then bake for a further 5-7 minutes or until golden.
Meanwhile, melt the toffees and milk together in a small saucepan. Stir until the sauce is smooth. Whip the cream until soft peaks form, then fold in the mascarpone and icing sugar. Slice the strawberries. Mix 2/3 of the strawberries into the cream mix.
Spoon 2/3 of the toffee mix onto the base of the tart and spread with a spoon. Top with the mascarpone and strawberry mix, flatten with a spoon, then arrange the rest of the strawberries on top. Drizzle with the rest of the sauce and scatter the hazelnuts evenly over the top.