John Myers
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Nougat Heart
The perfect nougat heart recipe with a picture and simple step-by-step instructions.
For the shortcrust pastry
- 250 g Flour
- 1 Egg
- 50 g Sugar
- 1 Pr Salt
- 120 g Butter
For filling
- Nut nougat cream
For decoration
- 100 g Dark chocolate
- Knead all the ingredients for the shortcrust pastry. Wrap the dough in cling film and let it rest in the refrigerator for 30 minutes.
- Preheat the oven to 180 ° C / fan oven. Roll out the dough about 4 mm thick and cut out small hearts. Place on baking sheets lined with baking paper and bake for approx. 8-10 minutes.
- Spread the nut nougat cream thinly on half of the biscuits and combine them with a second biscuit.
- Melt the chocolate in a water bath, dip the biscuits in half and let them dry on baking paper.
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