Pear and hazelnut tart

Pear and hazelnut tart

Too few ratings

bincilicious

bincilicious.com/

“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! Want to share your own recipe with the world via Kitchen Stories? Send it to community@kitchenstories.com!”

Difficulty

Easy 👌
30
min.
Preparation
10
min.
Baking
180
min.
Resting

Ingredients

Servings:-10+
pears
50 g hazelnuts
400 g chocolate hazelnut spread
1 package butter cookies
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
Protein
12g
Fat
42g
Carb
31g

Step 1/3

  • 1 package butter cookies
  • 50 butter (softened)
  • 1 egg
  • 50 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 chocolate hazelnut spread
  • 200 cream cheese
  • 100 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!