Caramel Hazelnut Tart

Caramel Hazelnut Tart

Carmel Hazelnut Tart

Caramel Hazelnut Tart

Serves 3-4

Tart Ingredients

3 tablespoons hazelnuts, ground
1 cup vanilla Wafer cookies, ground
1 and 1/2 tablespoon sugar
2 tablespoons butter

Tart Directions
  1. Preheat oven to 350 degrees.
  2. In small bowl combine all ingredients and mix well by hand until crumbly and dough holds together when squeezed.
  3. Press evenly into a thin crust in individual pie tins.
  4. Bake 10 minutes.
  5. Remove from oven and cool.
Pastry Cream Ingredients

1 cup sugar
1/4 cup water
3 cups whole milk
1 teaspoon vanilla
1 teaspoon Gelatin
1/2 cup corn starch
4 egg yolks

Pastry Cream Directions
  1. In small saucepan over medium-high heat combine sugar and water.
  2. Cook until mixture becomes thick and looks like caramel.
  3. Whisk in milk and vanilla.
  4. In a separate small bowl, bloom gelatin in cold water. Set aside.
  5. In a separate bowl combine cornstarch, egg yolks and salt. mix well.
  6. When caramel mixture comes to a boil, temper with the egg mixture –
  7. Tempering 101: To “temper” means you want to bring the temperature of the cold mixture to the same temperature as the hot mixture. So, add a little bit of hot mixture to the cold mixture and whisk so you do not scramble the eggs!) until it is warm enough to add it all together.
  8. Then combine the egg mixture into the caramel mixture and whisk until thick.
  9. Remove from heat and cool slightly.
  10. Add gelatin and stir well.
  11. Cover with plastic wrap and put in a warm place until skin starts to form.
  12. Chill and then scoop into baked tart shells.

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