Imagine sinking your teeth into a delicate, golden pastry shell that crackles with the rich, nutty essence of hazelnuts - a culinary masterpiece that transforms ordinary desserts into extraordinary experiences. This Crunchy Hazelnut Pastry Shell isn't just a recipe; it's an invitation to elevate your baking skills and impress everyone at your table with a touch of French patisserie magic.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup hazelnuts, ground
- 1/2 cup butter, softened
- 1/4 cup sugar
- 1 egg yolk
- 1 tablespoon cold water
Instructions
- In a food processor, combine ground hazelnuts, all-purpose flour, and sugar. Pulse until the hazelnuts are finely ground and well integrated with the dry ingredients.
- Add softened butter to the dry mixture and pulse until the mixture resembles coarse crumbs with a sandy texture.
- In a small bowl, whisk together the egg yolk and cold water. Gradually add this liquid to the flour mixture while pulsing, until the dough just begins to come together.
- Transfer the dough onto a clean work surface and gently knead it a few times to create a smooth, cohesive ball. Flatten the dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes to allow the butter to firm up.
- Preheat the oven to 375°F (190°C). Lightly grease a 9-inch tart pan with removable bottom.
- Remove the dough from the refrigerator and roll it out on a lightly floured surface to about 1/8-inch thickness. Carefully transfer the dough to the prepared tart pan, pressing it into the bottom and sides.
- Trim the excess dough from the edges, leaving a slight overhang. Prick the bottom of the pastry shell with a fork to prevent bubbling.
- Line the pastry shell with parchment paper and fill with pie weights or dried beans to prevent the crust from puffing up during baking.
- Blind bake the pastry shell in the preheated oven for 12-15 minutes, until the edges start to turn golden brown.
- Remove the weights and parchment paper, and continue baking for an additional 3-5 minutes until the entire shell is a light golden color.
- Remove from the oven and let the pastry shell cool completely on a wire rack before filling or serving.
Tips
- Keep your butter cold but softened - this ensures a flaky, tender texture without compromising the dough's structure.
- Don't overwork the dough: Mix just until it comes together to prevent tough pastry.
- Chilling the dough is crucial - it allows the gluten to relax and prevents shrinkage during baking.
- Use pie weights or dried beans during blind baking to maintain the shell's shape and prevent uneven rising.
- Let the pastry shell cool completely before filling to prevent sogginess and maintain its crisp texture.
- For extra flavor, toast the ground hazelnuts lightly before mixing into the dough to enhance their nutty profile.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 18g
Protein: 4g
Fat: 15g
Saturated Fat: 7g
Cholesterol: 40mg
