Ad | Nut Tartlets Recipe 🌰 Delicate hazelnut shortcrust tartelettes filled with an aromatic nut cream made from hazelnuts and almonds. Crisp, nutty, and perfect with coffee or tea. 🥰 📝 Ingredients (makes 6 tartelettes, about 8 cm / 3 inches each) For the hazelnut shortcrust pastry • 120 g all-purpose flour (1 cup) • 30 g ground hazelnuts (¼ cup) • 50 g powdered sugar (⅓ cup) • 1 pinch salt • 90 g cold butter, cubed (6½ tbsp) • 1 egg yolk • 1–2 tbsp ice-cold water For the nut cream (frangipane) • 90 g soft butter (6½ tbsp) • 90 g sugar (½ cup) • 1 egg (size M) • 45 g ground almonds (½ cup) • 45 g ground hazelnuts (½ cup) • 1 tsp vanilla extract • 1 tbsp all-purpose flour For decorating • Sliced hazelnuts or almonds • Powdered sugar, for dusting 🤍 Instructions 1. Combine flour, ground hazelnuts, powdered sugar, and salt. Rub in the cold butter until fine crumbs form. 2. Add the egg yolk and 1 tbsp cold water, quickly knead into a smooth dough (add the second tablespoon only if needed). Shape into a flat disc, wrap, and chill for at least 30 minutes. 3. Preheat the oven to 180 °C / 350 °F (top/bottom heat). 4. Roll out the dough on a lightly floured surface, cut out 6 circles, and line greased tartlette molds. Press in well and trim excess dough. 5. Prick the bases with a fork, line with parchment paper and baking weights, and blind bake for 10 minutes. Remove weights and paper, bake another 5 minutes until lightly golden. Let cool completely. 6. Beat the soft butter and sugar until creamy. 7. Add the egg and vanilla and mix well. 8. Fold in ground almonds, ground hazelnuts, and flour until smooth. 9. Fill the tartelettes with the nut cream, smooth the tops, and sprinkle with sliced nuts. 10. Bake for 15–20 minutes, until puffed and golden. 11. Let cool and dust lightly with powdered sugar before serving. Enjoy Baking! 🌰🥰 - @foodwithstyle_official