GT tableware

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before August 1, 2016 and you’ll go into the draw to win your choice of adventure!

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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

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...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

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

×