Hazelnut thins with crushed raspberries and strawberries recipe

1. 1

   Rub butter into flour, until it resembles fine breadcrumbs.

2. 2

   Add sugar and hazelnuts.

3. 3

   Work into a soft paste.

4. 4

   Roll out to thickness of 5mm and cut out 8 hearts.

5. 5

   Bake at 180C for 10-12 minutes.

6. 6

   Cool on a wire rack.

7. 7

   Puree 1/2 the raspberries and strawberries.

8. 8

   Sieve the puree.

9. 9

   Lightly crush the rest of the fruit keeping a few whole to decorate.

10. 10

    Take one heart, put 1 spoon of fromage frais on top, then a spoonful of crushed fruit, and finish off with another heart.

11. 11

    Put onto a plate, arrange some whole fruit around the heart and sprinkle with icing sugar and drizzle some puree onto the plate.

* Per serving · 4 servings · Values may vary.

No additional tips available.