Fresh fig and toasted hazelnut spiced shortbread tart - recipe
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Prepare
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Serves
3 -
Cook
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Skill
Easy
Ingredients
For the shortbread dough
- 50 g Hazelnuts whole blanched
- 100 g Plain white flour
- 75 g Butter (unsalted) softened, in pieces.
- 40 g Unrefined golden caster sugar
- 1 tsp Chinese five spice
- 1 Egg yolk(s) (free range) medium
For the topping
- 150 ml Double cream
- 1 tsp Vanilla extract
- 2 tbsp Icing sugar plus extra to dust
- 6 Fig(s) quartered
- 100 ml Honey runny
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1
Preheat the oven to 190°C (fan 170°C, gas mark 5). Scatter hazelnuts on a baking tray and toast in the oven for six to seven minutes until golden, then leave to cool. You can now turn the oven off.
For this step you'll need:
- 50g Hazelnuts whole blanched
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2
Grind up half the hazelnuts in a food processor, then roughly chop the rest. Move the chopped hazelnuts to one side.
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3
To make the dough, mix flour, butter, sugar, Chinese five spice,
egg yolk and ground hazelnuts in the food processor until
combined. Tip the dough out onto a floured surface and bring it
together with your hands. Press the dough flat, cover with clingfilm
and chill for thirty minutes or overnight.For this step you'll need:
- 100g Plain white flour
- 75g Butter (unsalted) softened, in pieces.
- 40g Unrefined golden caster sugar
- 1tsp Chinese five spice
- 1 Egg yolk(s) (free range) medium
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4
Preheat the oven to 190°C (fan 170°C, gas mark 5). On a lightly floured surface, roll out dough to a 16cm-diameter circle and transfer it onto a baking paper-lined oven tray.
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5
Bake in the oven for twenty minutes or until lightly golden. Allow to cool for five minutes, then transfer to a cooling rack and leave until completely cold.
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6
Whip cream, vanilla and icing sugar into stiff peaks and then pipe
it on the shortcake base almost to the edge. Pile on figs and then
sprinkle over chopped hazelnuts. Dust with extra icing sugar and
drizzle with honey.For this step you'll need:
- 150ml Double cream
- 1tsp Vanilla extract
- 2 tbsp Icing sugar plus extra to dust
- 100ml Honey runny