Recipes Raspberry Hazelnut Tart

Recipes Raspberry Hazelnut Tart

The idea of a delicious and yet healthy Raspberry and hazelnut tart must be like the holy grail, but I am about to prove that it can be done. This dish is ideal for those long hot summer days that linger into evenings. It is also quite easy and straightforward to make for dinner parties.

For this recipe you’ll need the following ingredients:

For the pastry.

125 grams of butter, hard from the fridge

75 grams of plain flour

75 grams of ground hazelnuts

25 grams of icing sugar

For the filling:

500 grams of raspberries

75-125 grams of caster sugar

1 table spoon of arrowroot

125ml of brandy (optional)

and whipped cream to serve.


Firstly make the pastry by taking the butter, flour, ground hazelnuts and icing sugar into a food processor and whiz until the mixture resembles breadcrumbs. You can also do this by hand if your prefer. Then take a 20 centimetre flan dish and push the mixture around the sides and bottom of the dish before placing it into a cold fridge for around half an hour.

Once done, preheat your oven to and then bake the pastry for around 30 minutes until the pastry is evenly cooked and looks golden. When satisfied that the pastry is properly cooked take out of the oven and leave to cool.

Now you can move onto the filling of your tart. Take your raspberries and top them into a saucepan with 150 ml of water and also the castor sugar and simmer on a low heat. Remember to put the lid on your saucepan to keep in the heat and moisture. Allow the raspberries to cook for around about twenty minutes stirring occasionally.

Next take the arrowroot and mix with 2 table spoons of water in a small bowl. Take a little of the juice mix and stir into the bowl with the arrowroot. Once completely mixed stir all the contents back into the main juice bowl and stir gently over a moderate heat until the sauce starts to thicken up.

If you like your tart to have a kick, you can at this point pour in the brandy and then allow to cool.

 Now to assemble the dish. Take your pastry base and gently spoon the cold raspberry mixture into the case and smooth the surface and then simply serve with a large helping of whipped cream.