John Myers
Ingredients for 1 servings:
- 200 g flour
- 40 g powdered sugar
- 140 g butter
- 1 bag of vanilla sugar
- some jam (blackcurrant, pureed)
- 1 bag of hazelnuts
- 1 jar Nutella (approx. 250g)
- Chocolate (milk), as much as Nutella
- 1 bar of white chocolate and some Ceres (chocolate spread)
- some coconut oil
Instructions
Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours
for big and small sweet tooths
Knead the ingredients for the dough (up to the vanilla sugar) into a smooth dough and let it rest in the fridge for at least 2 hours. Then roll out the dough thinly (approx. 3 mm) and cut out discs (6 cm in diameter). Cut a corner out of the discs in the shape of a slice of cake and press the dough into the baking cups. Prick 2-3 times with a fork and bake at 180°C for approx. 10 minutes until light golden. Once cooled, spread a dollop of jam on each tart and place a whole hazelnut on top. For the filling, melt Nutella and milk chocolate in a 1:1 ratio in a saucepan over low heat, stirring constantly. Fill the Toffifee with the nougat chocolate and let it dry. Melt the white chocolate coating with a little Ceres and pipe fine lines over the Toffifee – this works best using a small freezer bag from which you cut off a tiny corner. Makes about 100 cakes
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