FEATURE RECIPE
Little hazelnut tartlets with caramel fudge icing

Little hazelnut tartlets with caramel fudge icing

Serves 4

Cooking Time Prep time 15 mins, cook 40 mins



100 gm   cold butter, coarsely chopped
1   vanilla bean, scraped seeds only
3   eggwhites
180 gm (1¼ cups)   pure icing sugar, sieved
70 gm   hazelnut meal
50 gm (1/3 cup)   plain flour
1   orange, finely grated rind only
To serve:   crème fraîche
Caramel fudge icing
330 gm (1½ cups firmly packed)   light brown sugar
100 ml   pouring cream
1 tbsp   light corn syrup
20 gm   butter


1 Cook butter and vanilla seeds in a small saucepan over medium-high heat until dark nut brown in colour (4-5 minutes), then set aside until completely cool.
2 Preheat oven to 170C. Using an electric mixer, whisk eggwhites until soft peaks form, gradually add icing sugar, whisking continuously until thick and glossy. Fold in hazelnut meal, flour and orange rind, then cooled butter. Divide among 4 buttered and floured 12cm-diameter fluted tart pans and bake until golden (20-25 minutes). Stand for 5 minutes, then remove from moulds and cool on a wire rack.
3 For caramel fudge icing, combine ingredients in a saucepan and stir over medium-high heat until butter melts and sugar dissolves (2-3 minutes). Bring to the boil and cook until mixture reaches 114C on a sugar thermometer (4-5 minutes).Transfer to an electric mixer, add 80ml of hot water and whisk until glossy. Working quickly, spoon onto tarts and stand until set. Serve with crème fraîche.


RECIPE Emma Knowles PHOTOGRAPHY William Meppem STYLING Emma Knowles


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