Nut tarts

Ingredients for 1 servings:

• 6 eggs, size M
• 200 g sugar
• 200 g hazelnuts, ground
• 1 packet of baking powder
• 500 ml milk
• 1 packet of vanilla pudding powder
• 40 g sugar
• 250 g butter, room temperature
• 100 g powdered sugar
• 25 g cocoa
• 1 egg(s)
• 63 g coconut oil
• 63 g butter
• e.g. hazelnuts

Instructions

Working time approx. 50 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

Family highlight

Line the oven tray with baking paper. All ingredients should be at room temperature. Separate the eggs. Beat the egg whites until stiff and set aside. Beat the egg yolks with the sugar until frothy. Mix the ground nuts with the baking powder and carefully stir into the egg yolk mixture with a spoon. Then fold in the stiffly beaten egg whites. Pour the mixture evenly onto the baking paper. Bake in a preheated oven at 180°C (top/bottom heat) for approx. 15-20 minutes and allow to cool. Tip: Using a second baking tray, you can turn the pastry out and easily remove the baking paper. Now divide the pastry into two halves. For the buttercream, first cook the pudding using the first three ingredients according to the package instructions and allow to cool. To prevent a skin from forming, place cling film directly on the pudding. The butter and pudding should be the same temperature so that the two combine well. First, cream the butter until light and creamy, then gradually add the pudding until you have a smooth buttercream. Cover one sheet of cake with 2/3 of the buttercream. Place the second sheet on top. Set the remaining buttercream aside for decoration. For the chocolate glaze, sift the icing sugar and cocoa powder into a bowl and mix with the egg until smooth. Melt the coconut oil and butter in a pan, taking care not to overheat. Now gradually add the cocoa mixture, stirring immediately until smooth. Quickly spread over the cake and smooth it out. Use a piece of string to press squares into the still-soft chocolate glaze. Leave to cool in the fridge for about 30 minutes. Put the remaining buttercream into a piping bag and pipe the decoration (see picture), sticking a hazelnut on each one. Leave to set in the fridge overnight. The next day, cut into cakes and arrange attractively.