Ingredients with Measurements:
- 1 1/2 cups hazelnuts, toasted and finely ground
- 1 cup granulated sugar
- 6 large eggs, separated
- 1/2 cup unsalted butter, melted and cooled
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- Powdered sugar, for dusting
Special equipment needed:
- 9-inch tart pan with removable bottom
- Electric mixer
- Food processor or blender
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease the tart pan and line the bottom with parchment paper.
2. In a food processor or blender, pulse the hazelnuts until finely ground. Transfer to a large mixing bowl.
3. Add the sugar and egg yolks to the bowl with the hazelnuts. Beat with an electric mixer until light and fluffy, about 5 minutes.
4. Add the melted butter, flour, and salt to the bowl. Mix until well combined.
5. In a separate bowl, beat the egg whites until stiff peaks form.
6. Gently fold the egg whites into the hazelnut mixture until just combined.
7. Pour the batter into the prepared tart pan and smooth the top with a spatula.
8. Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Let the tart cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.
10. Dust the top of the tart with powdered sugar before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 365
Fat: 22g
Carbohydrates: 35g
Protein: 8g
Sodium: 90mg
Sugar: 31g
Substitutions for ingredients:
- Almonds or walnuts can be used instead of hazelnuts.
- Gluten-free flour can be used instead of all-purpose flour.
Variations:
- Add 1 teaspoon of cinnamon or orange zest to the batter for extra flavor.
- Top the tart with sliced fruit or whipped cream before serving.
Tips and tricks:
- Toasting the hazelnuts before grinding them will enhance their flavor.
- Be sure to beat the egg yolks and sugar until light and fluffy to ensure a light and airy texture.
- Let the tart cool completely before dusting with powdered sugar to prevent it from melting.
Storage instructions:
Store the cooled tart in an airtight container at room temperature for up to 3 days.
Reheating instructions:
The tart can be reheated in a 350°F (175°C) oven for 5-10 minutes, or until warmed through.
Presentation ideas:
Serve the tart on a decorative platter or cake stand. Dust the top with powdered sugar and garnish with fresh fruit or whipped cream.
Garnishes:
Fresh fruit, whipped cream, or a sprinkle of cinnamon or cocoa powder.
Pairings:
Serve with a cup of coffee or tea for a delicious afternoon treat.
Suggested side dishes:
Fresh fruit salad or a side of vanilla ice cream.
Troubleshooting advice:
- If the top of the tart is browning too quickly, cover it with foil for the remaining baking time.
- If the tart is sticking to the pan, run a knife around the edges before removing it from the pan.
Food safety advice:
Be sure to use pasteurized eggs to reduce the risk of salmonella.
Food history:
Tarta de Santiago is a traditional dessert from the Galicia region of Spain. It is typically made with ground almonds and is a popular dessert for pilgrims visiting the Cathedral of Santiago de Compostela.
Flavor profiles:
The Hazelnut Tarta de Santiago has a nutty, slightly sweet flavor with a light and airy texture.
Serving suggestions:
Serve the Hazelnut Tarta de Santiago as a dessert or a sweet treat with coffee or tea.
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Region: Spanish