Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Hazelnut tartlets with white chocolate and strawberries
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Makes 24
Ingredients
- 180g plain flour
- 60g icing sugar
- 1 tbsp chopped hazelnuts
- 90g butter, chilled and diced
- 1 egg
FILLING
- 150ml double cream
- 200g white chocolate, chopped
- 12 small strawberries, halved
Method
- STEP 1
Put the flour, sugar and hazelnuts in the food processor with a pinch of salt. Add the butter and process to fine breadcrumbs. With the processor running, add the egg and whizz until the dough forms a ball. You may need to add a splash of cold water if it doesn’t come together quickly. Roll the dough out thinly on a floured work surface. Use a pastry cutter to cut 24 small circles about 8cm across. Press each into a mini muffin tin and put in the freezer for 20 minutes. Heat the oven to 180c/160c fan/gas 4. Bake the tart cases for 15 minutes.
- STEP 2
Heat the double cream in a glass bowl set over simmering water. Add the chopped chocolate and whisk constantly until incorporated. Spoon into the cooled pastries. Chill for an hour and then top with a strawberry half.
