Broken Capillaries On Back Of Babys Head

tart with hazelnut and cocoa cream

continue variations on the theme ...






Ingredients

• flour 250g brown sugar 100g
• Sale
• 125g butter 2 eggs 50g
• Hazelnut Cream 30cl 30cl Milk
  
  • flour 50g sugar 100g
  • Cocoa 3 Eggs 25g

Cooking

• 26cm diameter round baking
• oven 180 ° C, static, central shelf
• 15 +5 +5 minutes

procedure

• Cut the butter into cubes and let soften
• Mix the butter with the flour (working with fingers but without heating the mixture too)
  
• Add eggs
• Add brown sugar and hazelnuts
  
• Knead well, make a ball and let stand in refrigerator at least 60 minutes
• Roll out the pastry into the pan leaving a high
• Cover with the wax paper and use of dry beans as a weight
• Bake 15 minutes and then another 5 without
• beans while cooking, prepare the cream
  
• Mix together flour, sugar and cocoa
• Add milk
• Add the egg yolks and mix well
  
• Put into a kettle
• Cook the cream on the stove, stirring constantly until the flour coagulates giving the whole a consisistenza thick and creamy (about 5 minutes over high heat )
  
• After baking the pastry, spread the cream on the base and bake for another 5 minutes.
• Allow to cool.