Vermicelles tarts

Total time: 1hr 25m
Preparation Time: 40m

For 12 piece

Nutritional Information

Contains 296 Kcal, 4g Protein, 29g Carbohydrates, 17g Fat


  • Shortcrust pastry
  • 200 g white flour
  • 80 g sugar
  • 0.25 tsp salt
  • 1 eggs
  • 100 g butter, cut into pieces, cold
  • 3 tbsp hazelnuts, finely chopped
  • Vermicelles
  • 2.5 dl full cream, whipped until stiff
  • 280 g frozen chestnut puree, defrosted
  • 2 tbsp kirsch
  • Utensils
  • 12-hole muffin tin (each hole approx. 7 cm in diameter), greased

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  • Shortcrust pastry

    Mix the flour, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to create a soft dough – do not knead. Divide the dough into 12 portions, transfer to the prepared tin, shape by hand into tart bases approx. 1 cm high, prick the bases firmly with a fork. Top with the nuts, cover and chill for approx. 30 mins.
  • To blind bake

    Approx. 15 mins. in the lower half of an oven preheated to 200°C. Remove, allow to cool slightly, remove the bases from the tin and leave to cool on a rack.
  • Vermicelles

    Spoon the whipped cream into the bases. Combine the chestnut puree with the kirsch, pass through a vermicelles press and onto the tarts.

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