Hazelnut Frangipane Tart With Cranberries And Dark Chocolate – a delicious recipe with hazelnuts, butter, cane sugar, eggs, cornstarch, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat the oven to 350 degrees.
2
Grease 6-8 4 inch tart rings or a 9 inch springform pan. If using tart rings, place them on a baking sheet lined with parchment. If using a springform, line the bottom with parchment.", "Spread the hazelnuts on a baking sheet and toast in the oven for 10 minutes or until fragrant.", "Transfer the hazelnuts to a food processor and grind into a flour.", "In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter until light and fluffy. Scrape down the sides of the bowl, add the sugar, and continue beating.", "Add the eggs one at a time, mixing until incorporated. Mix in the hazelnut flour and cornstarch.", "Stir in the chopped chocolate and cranberries.", "Spread the batter into the tart rings or springform pan and gently press whole cranberries into the top. Sprinkle with the turbinado sugar.", "Bake for 30-40 minutes until slightly puffed and golden around the edges."]
849
kcal
Calories
65
g
Fat
60
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups hazelnuts, 1 cup butter, at room temperature, 1/2 cup cane sugar, 2 eggs, and more.
Yes, Hazelnut Frangipane Tart With Cranberries And Dark Chocolate falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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