PATE SUCREE, CHOCOLAT-NOISETTE

 

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Ingredients

  • 2 oz unsalted butter, room temp
  • 2 oz sugar
  • 1 egg, room temp
  • 1/2 tsp vanilla
  • 4 oz flour
  • 1 oz cocoa powder
  • 1/2 tsp. baking powder
  • 2 oz ground hazelnuts

Directions

  • Cream butter & sugar til light.
  • Beat in egg and vanilla.
  • Sift dry ingredients 2-3 times.
  • Stir dry ingredient mixture & ground nuts into butter mixture.
  • Wrap & chill dough til firm.
  • Roll dough 1/8 thick.
  • Cut w/ small round fluted cutters.
  • Line small tartlette pans w/ dough rounds.
  • Bake at 350 apx. 15 minutes.

Notes

(Recipe from Peter Kump's / Nick Malgieri)

Categories: Dough/Crust  Tart 

Author Credit: Recipe from Peter Kump's / Nick Malgieri

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