Irish Liqueur Chocolate Hazelnut Tarts

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Irish Liqueur Chocolate Hazelnut Tarts
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45 min.
ready in 4 h. 5 min.
Ready in


For the pastry
1 ¼ cups all-purpose flour
¾ cup chopped, roasted Hazelnuts
3 tablespoons cocoa powder
Cardamom powder
0.333 cup sugar
cup butter (chopped)
2 egg yolks
soft butter (for the baking tins)
For the filling
cup cream
1 tablespoon Vanilla sugar
cup Baileys
2 egg yolks
1 ⅔ cups Dark chocolate (for cooking)
2 tablespoons butter (chopped)
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Preparation steps

To make the pastry, pile the flour, hazelnuts, cocoa and a pinch of cardamom on the work surface. Stir in the sugar and a pinch of salt and create a well in the middle. Place the butter around the well, place the egg yolks in the well and add 2-3 tbsp cold water. Chop everything up together to create breadcrumbs, then quickly knead into a smooth dough with your hands. If necessary, add a little more water or flour. Shape into a ball, wrap in cling film and chill for around 30 minutes.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease four baking tins (14 cm diameter) with butter. Alternatively place four dessert rings on a piece of baking paper.
Roll out the pastry on a floured work surface approx. 4-5 mm thick and place in the tins. Cut off any excess pastry, cover with baking paper, weigh down with legumes and bake for 15-20 minutes. Remove from the oven, take off the paper and the legumes and leave to cool.
To make the filling, place the cream, vanilla sugar and the Baileys in a pot and bring to the boil.
Place the egg yolks in a mixing bowl and add the hot liquid, stirring well. Heat in a bain marie until thick and creamy. Remove from the heat and stir in the chocolate and butter. Transfer the filling to the pastry bases and chilli for at least 2 hours. Serve garnished with breadcrumbs.