Hazelnut tart

level 1

Callebaut® ingredients

Ingredients	Preparation
Callebaut - Filling after baking - Crema Doppia Nocciola

Ingredients	Preparation
195g butter 1pod(s) vanilla 195g icing sugar	Mix the soft butter with powdered sugar and the vanilla beans.
84g egg white 1g salt	Dissolve salt in the eggs white, then combine to the butter mixture.
150g hazelnut powder 376g weak flour	Sieve and add.
Roll out the dough to a 4 mm thickness and fit it in a tart pan. Bake at 165°C. Let the crust cool down, then fill with Doppia Nocciola filling.