Pear and hazelnut tart
Difficulty
Easy 👌30
min.
Preparation
10
min.
Baking
180
min.
Resting
Ingredients
| 5 | pears |
| 50 g | hazelnuts |
| 400 g | chocolate hazelnut spread |
| 1 package | butter cookies |
| 1 | egg |
| 50 g | butter (softened) |
| 3 tsp | vanilla sugar |
| 100 g | sugar |
| 200 g | cream cheese |
| milk | |
| ground hazelnuts | |
| butter for greasing |
Metric
Imperial
Utensils
- oven
- springform pan (30 cm/12 in.)
- rubber spatula
- blender
- cutting board
- knife
Nutrition per serving
Cal
549
549
Protein
12g
12g
Fat
42g
42g
Carb
31g
31g
Step 1/3
- 1 package butter cookies
- 50 g butter (softened)
- 1 egg
- 50 g hazelnuts
- 3 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
- 5 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
- 400 g chocolate hazelnut spread
- 200 g cream cheese
- 100 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!
in Berlin