Cranberry and Hazelnut Cream Tart With Ginger Snap Crust

12 slices
1 hr 5 min

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!

She’s a beaut!

Fresh out of the oven

Cranberry and Hazelnut Cream Tart With Ginger Snap Crust

Recipe details

  • 12  slices
  • Prep time: 15 Minutes Cook time: 50 Minutes Total time: 1 hr 5 min
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Ingredients

For the crust

  • 250 g Trader Joe’s Triple Ginger Snap Cookies
  • 7 tbsp butter, melted
  • 1/3 cup granulated sugar

Filling

  • 12 tbsp butter, softened
  • 1/2 cup granulated sugar
  • 4 large eggs, room temperature
  • 1/4 cup hazelnut instant coffee
  • 1 2/3 cup hazelnut flour
  • 1/2 cup Nutella, warmed
  • 3/4 cup fresh cranberries

Topping

  • 1/4 cup Nutella, warmed
  • Optional: powdered sugar for dusting

Instructions

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

Filling

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

Topping

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

Tips

  • 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

RachelBakesatHome
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