John Myers
Nut Tartlets with Vanilla and Grapefruit Cream
The perfect nut tartlets with vanilla and grapefruit cream recipe with a picture and simple step-by-step instructions.
- 150 g Cold butter
- 270 g Whole wheat flour
- 4 tbsp Ground hazelnut kernels
- 1 Pc. Egg (size M)
- 175 g Sugar
- 2 Pc. Grapefruit
- 500 g Double cream cheese
- 1 packet Cream stiffener
- 0,5 packet Bourbon vanilla sugar
- 1 Pc. Vanilla pod
- 3 tbsp Hazelnut brittle
- 1 pinch Salt
- For the dough, put 250g whole wheat flour, 125g butter, the hazelnut kernels, 75g sugar, the egg and a pinch of salt in a mixing bowl and knead with your hands to form a smooth dough.
- Roll out the dough about 2-3cm thin on a floured work surface. Cut out 4 circles about 15-16cm in diameter. Grease 4 tartlet molds (13cm diameter) well and line with the pieces of dough, pressing lightly on the edge. Prick the bottom several times with a fork. Chill for about 30-60 minutes.
- Preheat the oven to 170 ° C fan oven.
- Place the tartlets in the middle of the oven and bake for 15 minutes.
- When the baking time is up, take the tartlets out of the oven and let them cool for about 5 minutes. Then remove them from the molds and let them cool down.
- For the cream, squeeze 1 grapefruit. Mix 100g sugar, cream stiffener, vanilla sugar and pulp of the vanilla pod. Add the cream cheese and 6 tablespoons of grapefruit juice and stir until smooth with a whisk.
- Fillet the 2nd grapefruit.
- Use a spoon to spread the vanilla and grapefruit cream over the tartlets and smooth out. Garnish with the grapefruit fillets and hazelnut brittle and refrigerate until ready to serve.
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