Hazelnut and orange-zest tart

Name: Hazelnut and orange-zest tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: serves 6 to 8
Ingredients: Sweet shortcrust pastry : 1; Hazelnut : 1⅓ cups ground; Egg : 2; Crème fraîche : 4 tbsp; Cane sugar : ½ cup; Dark chocolate : 3 oz; Orange : the zest of half

A cake from this month’s Cuisine Actuelle magazine. It’s high-energy after a meal.

Better to eat it at teatime, or even for breakfast!

Preparation 15 min

Cooking 30 min

Servings serves 6 to 8

Difficulty Easy

Seasons & months

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Healthy

Ingredient list

For this recipe

People

Sweet shortcrust pastry 1

Hazelnut 150 g ground 1⅓ cups ground

Egg 2

Crème fraîche 4 tbsp

Cane sugar 100 g ½ cup

Dark chocolate 80 g 3 oz

Orange the zest of half

Preparation

Step 1

Make a sweet shortcrust pastry (here’s the link to a shortcrust used in the pear-chocolate tart).

Let it rest for an hour in the fridge.

Roll out the pastry on a floured worktop and put it in a previously buttered dish.
Step 2

Roughly blitz the squares of a small bar of dark chocolate.

Preheat the oven to 180°C.
Step 3

Beat the eggs with the sugar.

Add the crème fraîche, the chocolate, the very finely sliced zest and the ground hazelnuts (either bought ground or made from blitzed hazelnuts).

Mix it all together.
Step 4

Bake for 30 minutes