Honey And Hazelnut Cream
|Plain flour||3 Ounce (65 Gram)|
|Icing sugar||1 Ounce (25 Gram)|
|Butter||1 Ounce, softened (25 Gram)|
|Butter||3 Ounce (75 Gram)|
|Clear honey||3 Ounce (75 Gram)|
|Toasted hazelnuts||3 Ounce, finely chopped (75 Gram)|
|Roasted hazelnuts||6 (Whole, For Garnish)|
Lightly grease six individual fluted tartlet tins and place them on a baking tray.
Sift the flour into a bowl.
Make a well in the centre and add the sugar, butter and egg yolk.
Using your fingertips, blend the butter and egg yolk into the dry ingredients.
Knead lightly to form a dough.
Wrap the dough in cling film and chill it for 30 minutes, or longer if you have time.
Roll out the dough on a lightly floured board.
Line the tartlet tins with the dough, re rolling the trimmings, if necessary, to line all six.
Place a piece of greaseproof paper over each biscuit case and sprinkle a few dried peas or beans on top.
Alternatively, place aluminium cooking foil over each biscuit case, shiny side upwards.
If you follow the latter method there is no need to use baking beans.
Bake the biscuit cases in a moderately hot oven (190 C, 375 F, gas 5) for 10 minutes, then remove the foil or greaseproof paper and beans and continue baking the tartlets for a further 12 minutes.
Allow them to cool in their tins for a few minutes before transferring the biscuit cases to a wire rack to cool completely.
While the biscuits are cooling, make the filling.
Cream the butter with the honey until very soft, light and fluffy.
Stir in the chopped hazelnuts.
Spoon the filling into the biscuit cases and decorate with hazelnuts.