These delicate tarts are full of flavour. So many gluten-free baked goods are made with almonds that I wanted to try something different and hazelnuts are my favourites. I prefer to roast my own hazelnuts (skin on) before grinding them.
I use 10cm (4inch) mini loose bottom tartlet tins and a 11cm cookie cutter, but you could make them using a cupcake tin, ideally with loose bottoms which mean you can keep the sides thinner and are easier to remove the tarts without breaking them.Method:
- In a food processor add all the ingredients for the pastry and blitz them together for a few seconds. Pour the contents into a bowl and knead gently till you get a smooth ball of pastry. You might need to slightly moisten your hands with very cold water.
- Wrap the pastry ball with cling film and refrigerate for 1 hour.
- Take the pastry out and bring back to room temperature.
- Oil the tartlet tins with vegetable oil or butter. Make sure to oil the edges very well.
- Preheat the oven to 165°C fan.
- On a silicone mat, or work surface very lightly dusted with gluten free flour, roll the pastry out to 3mm thickness.
- Cut out 4 circles if using the tartlet tins or 6 smaller circles if using cupcake tins. With a palette knife, gently lift the pastry and line the tartlet tins. The pastry is very delicate and might break but don’t worry about that – just make sure the pastry goes into the fluted grooves evenly.
- With the leftover pastry, patch the gaps and cracks, and make sure the edges are evenly filled. The pastry is smooth enough to do so. (I generally add a bit of extra pastry all around the bottom edges at the seam.
- In a bowl, using a wooden spoon or spatula, mix the ingredients for the filling until smooth.
- Divide the filling evenly between the tartlets. They’ll be about 3/4 full. Sprinkle the chopped hazelnuts over the tops and bake for 15-20 minutes until the edges are golden and the filling is set.
- Leave to cool fully on a cooling rack and then gently remove from the tins.
- If desired, dust with icing sugar before serving.
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