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I love this blueberry hazelnut tart for it’s simplicity. It takes no time at all to produce a show stopping dessert which will take pride of place on your table. The hazelnut crust is thin and crispy and the blueberry filling cooks along with the pastry to produce a jam-like blueberry coulis. Once it cools you then top it with fresh blueberries.
It can be served warm or cold with a dollop of whipped cream or vanilla ice cream. My guess is you’ll be making this more than once!
You’ll be amazed at how quick and easy this is in your thermomix. You simply blitz the hazelnuts with the rest of the pastry ingredients. The beauty about this recipe is you can use any nut of your choice. In my opinion the blueberry marries perfectly with hazelnut in this tart but almonds and pistachios are equally as delicious. Or why not mix them up! I would avoid stronger tasting nuts like cashews as it could impede the flavour of the blueberries.
This is delicious served with vanilla ice cream or try my recipe for pistachio and coconut ice cream.
Blueberry Hazelnut Tart
- Yield: 8 slices 1x
Print Recipe
Pin RecipeDescription
A luscious blueberry and hazelnut tart with a light hazelnut pastry filled with blueberry coulis and topped with fresh blueberries. So easy in your thermomix!
Ingredients
For the pastry
- Thin peel from half a lemon
- 150g plain flour
- 50g hazlenuts
- 2 tablespoons icing sugar
- 80g cold butter diced
- 2 egg yolks
- 2 tablespoons ice cold water
- 1 beaten egg to egg wash the pastry
For the filling
- 300g fresh or frozen blueberries
- 1 tablespoon cornflour
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 60g honey
- ½ teaspoon cinnamon
- Pinch of ground cloves
For the topping
- 250g fresh blueberries
1 x fluted pie dish, approx 8 inches
Instructions
Place the lemon peel in the bowl. Pulse 5 Sec/Speed 9. Scrape down with a spatula and reserve in a bowl.
Add the hazelnuts to the bowl and pulse 10 Sec/Speed 8. Scrape down with a spatula and pulse again 5 Sec/Speed 8.
Add the flour, icing sugar and reserved lemon zest to the bowl and mix5 Sec/Speed 4.
Drop in the eggs yolks one at a time through the hole in the lid while the engine is running at Speed 5. Add the water and mix at this speed until it forms a dough. Wrap in clingfilm and place in the fridge for 30 minutes.
Roll the dough into a circle and lift into a lightly buttered pie dish. Place in the freezer for 20 minutes while preheating your oven to 180 °C.
Bake for 10 minutes. Brush some egg wash onto the base and bake for a further 5 minutes, This seals the pastry to avoid leakage.
To prepare the filling, place the fresh or frozen blueberries in a bowl and mix with the remaining filling ingredients until well combined.
Place in the centre of the pastry and smooth out evenly. Reduce the temperatureof the oven to 170°C and bake for 30 minutes. It will resemble a blueberry coulis. Remove from the oven and leave to cool.
Top with fresh blueberries starting from the poutside and working your way to the centre. Serve warm or cold. Delicious served with vanilla ice cream.
Keywords: blueberry hazelnut tart
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