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Haselnusstoertchen

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These traditional German Haselnusstoertchen (hazelnut tarts) are the ultimate autumnal dessert. Featuring a tender, shortbread-like crust made from ground hazelnuts and flour, each mini-tart is filled with a luscious, custard-like mixture of eggs, sugar, and butter. The result is a perfectly balanced treat that is both nutty and sweet, with a soft, creamy center that contrasts beautifully with the slightly crisp edges. Ideal for serving with a cup of black coffee or tea, these little tarts are perfect for afternoon gatherings, holiday tables, or simply as a sophisticated indulgence. Simple to assemble but impressive to behold, they capture the essence of home-style European baking.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 1479.8
Dietary: Vegetarian
Description
These traditional German Haselnusstoertchen (hazelnut tarts) are the ultimate autumnal dessert. Featuring a tender, shortbread-like crust made from ground hazelnuts and flour, each mini-tart is filled with a luscious, custard-like mixture of eggs, sugar, and butter. The result is a perfectly balanced treat that is both nutty and sweet, with a soft, creamy center that contrasts beautifully with the slightly crisp edges. Ideal for serving with a cup of black coffee or tea, these little tarts are perfect for afternoon gatherings, holiday tables, or simply as a sophisticated indulgence. Simple to assemble but impressive to behold, they capture the essence of home-style European baking.
Ingredients
  • 9 oz Hazelnuts 4 Eggs
  • 5 oz Butter
  • 2 oz Flour
  • 6 oz Powdered sugar
  • 1 teaspoons Baking powder
Directions
  1. 1
    Preheat your oven to 350&# 194;°F (175ðC). Grease a mini-muffin tin or small tartlet pans thoroughly with butter.
  2. 2
    Toast the hazelnuts in a dry skillet over medium heat until fragrant and skins begin to crack, then rub them in a towel to remove skins. Grind the hazelnuts into a coarse meal in a food processor.
  3. 3
    In a medium bowl, combine the ground hazelnuts, flour, and baking powder. Mix well to ensure even distribution.
  4. 4
    Cut the cold butter into small cubes and add it to the dry ingredients. Use your fingertips or a pastry cutter to work the butter into the mixture until it resembles coarse breadcrumbs.
  5. 5
    Press the dough firmly into the bottom and up the sides of each greased tartlet pan, creating a small cup shape. Be gentle to avoid cracking the dough.
  6. 6
    In a separate bowl, whisk together the eggs, powdered sugar, and a pinch of salt until smooth and slightly creamy.
  7. 7
    Pour the egg mixture into the prepared tart shells, filling them about three-quarters full to allow for rising without overflowing.
  8. 8
    Bake in the preheated oven for 20âÂÂ25 minutes, or until the tops are golden brown and set to the touch.
  9. 9
    Allow the tarts to cool in the pan for 10 minutes before carefully removing them to a wire rack to cool completely. Serve warm or at room temperature.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1479.8kcal
% Daily Value *
Total Fat 101.2g156%
Saturated Fat 63.8g319%
Cholesterol 268.8mg90%
Sodium 805.2mg34%
Total Carbohydrate 150.1g51%
Dietary Fiber 0.0g0%
Sugars 150.1g
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: german, hazelnut, tarts, mini-tarts, baking, dessert, nutty, buttery, traditional, autumn, coffee, pastry, crust, custard, sweet, indulgent, easy, homemade, german-baking, haselnusstoertchen
Read it online: https://www.chefs-mate.com/recipe/haselnusstoertchen/