Pear and hazelnut tart
"One of the tastiest combinations I can imagine is juicy pear and sinful hazelnut chocolate spread, so I always look forward to this—my favorite late summer tart!"
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
oven, springform pan (30 cm/12 in.), rubber spatula, blender, cutting board, knife
How-To Videos
Homemade hazelnut spread
How to cut a pear
Nutrition per serving
Step 1/3
- ¼ package butter cookies
- 10 g butter (softened)
- ¼ egg
- 10 g hazelnuts
- ⅝ tsp vanilla sugar
- butter for greasing
- oven
- springform pan (30 cm/12 in.)
- rubber spatula
- blender
Pulse butter cookies in a blender until they are crumbly and finely ground. Add softened butter, egg, hazelnuts, and vanilla sugar and blend well to combine. Place the mixture in a greased springform pan (30 cm/12 in.) and press so the base is approx. 0.5 cm/1/5 in. thick on the bottom and 2 cm/3/4 in. high on the edges. Bake in the oven at 180°C/350°F for approx. 10 min.
Step 2/3
- 1 pears
- cutting board
- knife
In the meantime, peel the pears and slice into small even pieces. When the crust is baked, let it cool completely and then arrange the pear slices into it.
Step 3/3
- 80 g chocolate hazelnut spread
- 40 g cream cheese
- 20 g sugar
- milk
- ground hazelnuts
- blender
Next, mix the hazelnut spread, cream cheese, sugar, and some milk and spread it over the pear layer. Sprinkle some ground or chopped hazelnuts on top, let the cake sit for approx. 2 – 3 hours in the fridge. Enjoy!
Enjoy your meal!
