She’s a beaut!
Cranberry and Hazelnut Cream Tart With Ginger Snap Crust
Cranberries are my go-to ingredient right now. I’m experimenting with fresh berries in bread, cakes, you name it. I joined a Nutella collab on IG and this tart was born!
Almond flour can be pricy and hard to find in local stores so that ruled out a frangipane tart. Since Nutella was playing a role, my eyes focused on the big bag of blanched hazelnuts in the back of my pantry. Hazelnut flour for the win!! Didn’t want to use the same ol’ pastry for the tart either, so the Trader Joe’s Triple Ginger Snaps saved the day. The crust is so buttery and divine!
Fresh out of the oven
- 12 slices
- Prep time: 15 Minutes|Cook time: 50 Minutes|Total time: 1 Hours 5 Minutes
For the crust
For the crust
- Heat oven to 350 F
- In food processor, add cookies and process until fine crumbs and then add butter and sugar. Pulse one to two more times to combine.
- Press cookie mixture evenly into bottom and sides of fluted 11 inch tart pan (preferably with removable bottom).
- Bake 8-9 minutes. Set aside to cool
- Turn oven up to 375 F
- Note: Hazelnut flour can be purchased or made in food processor. I chose to make my own from blanched hazelnuts. Pulse in processor until fine meal texture. Set aside for now
- Add butter and sugar to bowl of stand mixer (or bowl with hand mixer) and cream together until pale and fluffy
- Add the eggs one at a time, mixing well after each addition
- Mix in the coffee and flour until well incorporated
- Pour the warm Nutella on the bottom crust and gently spread with rubber spatula being careful not to disturb the cookie crust
- Add the cranberries in your desired pattern on top of your Nutella.
- Pour the hazelnut mixture over the Nutella and cranberries and make sure well covered
- Bake for 40 minutes until filling golden and firm to touch. Start checking at 30 minutes.
- Cool completely on wire rack
- Warm Nutella in microwave for 30 seconds and drizzle on top of tart prior to serving
- Tart can be stored in fridge for 2-3 days
- If you notice the tart browning too much, you can add aluminum foil as a shield
- If making your own hazelnut flour, you want some uneven bits. Kind of a corn meal texture
- You can use graham cracker, biscoff, or regular tart shell. Filling will remain the same
Want more details about this and other recipes? Check out more here!Go