A dessert ' for lovers of hazelnut: cornmeal shortbread tart, with a hazelnut and salted caramel custard with hazelnuts. Let's face it: the hazelnut ice cream is my favorite and, as can be seen from this sweet, I'm a fan of this fruit, small and Nice ', as the name implies the Piedmont Igp hazelnut Gentile. The pastry to corn is particularly, ' Sagar’ under the teeth giving a pleasant mouth feel. The pastry cream is a classic, to which I add a natural hazelnut paste, But if you prefer you can simply merge the grain. My favorite part of this cake is the salted caramel. All parts of the cake can be prepared in advance, but once composed serve immediately, because otherwise the dough gets wet. And then, to give the best of himself, the cream is fresh and good the caramel should be tepid.
Ingredients for 4 tartlets with a diameter of 15 cm around each:
for the tartlets:
- 150 grams of flour of corn cartoon type (impalpable)
- 40 grams of egg
- milk as required
- a pinch of cinnamon
- 50 grams caster sugar extra fine
- 60 grams of butter
- a pinch of salt
- 500 milliliters of custard (for the recipe click here on basics and add during preparation 25 grams of hazelnut paste natural, or chopped hazelnuts)
for the salted caramel hazelnut
- 4 tablespoons brown sugar
- 3 tablespoons granulated sugar
- a pinch of salt
- 60 ml of liquid cream
- whole hazelnuts as required
For the pastry of cornmeal shortbread proceed as normal: put in a bowl the flour, Salt, the butter, the egg, sugar, cinnamon and knead, adding as much milk as necessary to obtain a smooth dough, hard and homogeneous with which form a ball to make it sit in the fridge for about an hour. The only difference with the pastry normal is that this is a little’ more ' sbriciolosa’ And that, After cooking, is more crisp and grainy. Meanwhile, Preheat the oven to 180 degrees static.
Grease well the molds and line with the pastry, pricking the bottom with the prongs of a fork and place in each stencil some bean that will prevent the pastry to inflate during cooking. Bake in the oven for 15 minutes, then remove the beans and bake another 5 minutes, until the pastry won't be well cooked and golden brown. Remove from oven and allow to cool on a wire rack the tartlets.
While the tartlets cool, prepare the caramel by putting two kinds of sugar in a pan and melt over low heat. When the sugar has melted, Add a pinch of salt and the cream slowly, stirring constantly with a metal spoon. When the caramel will be dense and glossy, combine hazelnuts: put everything in a bowl to cool slightly, Bearing in mind that, cooling down, will tend to thicken.
Using a piping bag pour the cream in tartlets, cover with rich caramel and garnish – If you like – with some mint leaves and a little’ icing sugar. Serve immediately.
THE PAIRING: What we suggest with this cake is a dessert wine best served chilled at about 15 degrees, to create the contrast of temperatures with the sweet heat. We chose the Moscato di Sorso-Sennori Doc, produced by Cellar Nuraghe Crabioni, in the province of Sassari. It smells of citrus, honey and apricot; on the palate it is round and soft with a long fin to mouth.