Time for a trip to Europe. Denmark in particular. These tarts are great as appetizers or as an in-between meal snack. You can also use them as individual desserts to compliment most any meal. Hazelnuts, honey, almonds, and dark chocolate combine to give a rich, sweet, nutty experience that will have them begging for more. Allow plenty of time to make them though, as they will take longer than an hour and a half.
- 300 grams wheat flour
- 150 grams butter (cold, cut in small pieces)
- 75 grams hazelnut (powder)
- 1 egg
- 100 grams sugar
- 2 teaspoons vanilla sugar
- 5 tablespoons honey
- 100 grams butter
- 125 grams sugar
- 200 grams flaked almonds
- 200 grams dark chocolate
- In a bowl, mix the ingredients for the dough with your fingertips.
- Place the 2/3 of the dough in a pie mold or mini molds, and flatten with the palm of your hand for a large pie, and with fingers for mini pies.
- This is not a dough to spread with a rolling pin, it will break up.
- Cool for 1 hour.
- Preheat oven to 200 degrees Celsius.
- In a saucepan heat the honey, add the butter and sugar, and then the sliced almonds.
- Cook for 5 minutes, stirring.
- Pour over the dough.
- Bake 20 minutes for a large pie, and 15 minutes for the mini pies. Watch carefully so the pie doesn't brown too much (it would be a little too caramelized then).
- Melt the chocolate, brush the top of the pie with chocolate, and let harden for an hour.
- This is a mini dessert tart, very similar to a Florentin, and very pleasant to serve with coffee.
PER SERVING *
|Calories230Calories from Fat130|
|% DAILY VALUE*|
|Calories from Fat130|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.