Hazelnut tartlets

Rhododendron honey from the Pyrenees harvested in France Rhododendron honey from the Pyrenees harvested in France 2

Rhododendron honey from the Pyrenees

410091
(3 reviews)
€13.90
Hédène rhododendron honey, harvested in the Pyrenees, seduces with its light color and creamy texture. It is a rare honey with multiple properties, revealing sweet fruity and flowery aromas on the palate. Slightly lemony notes will appear at the end of tasting and leave you in ecstasy, offering a taste experience that evokes mountain peaks and flowery...

Dorine Duval is a talented food stylist whose creative universe makes every dish sublime. With her passion for cooking, she manages to create stunning and delicious presentations.

Discover her magnificent creations on her Instagram account @dorineduvalphotographe and let yourself be seduced by her know how.

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Ingredients
  • 1 shortcrust pastry
  • 100 g hazelnuts
  • 3 tablespoons honey
  • 50 g butter
  • 50 g sugar
Instructions

  • Preparing the Hazelnuts:

    • Preheat the oven to 180°C (350°F).
    • Spread the hazelnuts on a baking sheet and roast them for about 10 minutes until they are lightly golden.
    • Let them cool, then rub them between your hands to remove the skins.

  • Preparing the Pastry:

    • Roll out the shortcrust pastry and cut it into circles to fit your tartlet molds.
    • Line the molds with the pastry and prick the bottoms with a fork.
    • Bake the pastry blind for 10 minutes.

    • Preparing the Filling:

      • In a saucepan, melt the butter with the sugar over low heat.
      • Add the honey and mix well until the mixture is smooth.
      • Add the roasted hazelnuts and stir to coat them well.
Assembly
  • Distribute the honey-hazelnut filling into the pre-baked tartlet shells.
  • Return to the oven for an additional 10 minutes until the filling is nicely golden and caramelized.