DELICE AUX NOISETTES
10" prebaked tart shell, 150g hazelnuts, 11/4C sugar, pinch cream tartar, 340ml double cream, 2 large eggs, 30ml icing sugar, 7.5ml vanilla.
Oven: 190C/Gas 5
Serves: 6
Source: PKU
METHOD
Place hazelnuts on a tray in oven for 10 mins , skin. Keep 1/2 cup warm. Heat 100g sugar with 45ml water to boiling, add pinch cream tartar, cook to light brown. Oil baking sheet, pour warm nuts into syrup, stir, & pour onto sheet, cool 10 mins. Grind 1C nuts with 150g sugar to form nut butter, 6/10 mins. Chop nougatine into pieces small enough to eat. Mix 1C cream & eggs, add nut butter, pour into shell & sprinkle nougatine over top. Bake 25/35 mins till browned & set. Serve with rest of cream whisked with icing sugar.