Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month and you could win 1 of 5 African-style safaris.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Little hazelnut tartlets with caramel fudge icing


You'll need

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

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 4 people
Win
a VIP experience!

Win a VIP experience at Sydney Italian Wine and Food Festival for you and four friends on 30 August.

Read More
Win
a RADO timepiece!

Win a RADO HyperChrome Timepiece and choose the style you like valued at $2,325 (small) or $2,875 (large).

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Easy summer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salad recipes

recipes

Neil Perry: Prawn cocktail

Quick summer recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Holiday entertaining recipes

recipes

Serge Danserau: Duck confit and potato terrine

David Thompson's Thai recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×