Ingredients:
175g Unsalted Butter
175g Caster Sugar
3 Eggs
50g Plain Flour
175g Whole Hazelnuts
Seeds from 1 Vanilla Pod
300g Frozen/Fresh Blueberries
1 Cooked Pastry Case
Method:
- Pre heat over to 165c
- Cream the butter, caster sugar and vanilla pod seeds in a bowl until light and fluffy
- In a blender ground down the whole hazelnuts until they resemble ground almonds
- In a separate bowl sift the flour and add ground hazelnuts
- Gradually beat the eggs one at a time with the butter and sugar adding a little of the flour with each egg
- Fold in the remaining flour and hazelnuts, until mixture is smooth
- Line the base of your pastry case with blueberries and pour over the mix
- Decorate the top with blueberries
- Bake in oven for 35-40minutes at 165c
Making the Pastry Case:
125g Butter
250g Plain Flour
75g Icing Sugar
1 Egg
Pinch of salt
Method:
- Dice the cold butter into small pieces
- Sift the flour and sugar
- Add the flour, sugar and salt to the butter
- In a food processor blend for 30 seconds or until it has a texture like breadcrumbs
- Add the egg and pulse until it forms a ball (DO NOT OVER MIX)
- Wrap in cling film and rest in fridge for 30 minutes before use
- Roll out pastry and line tin
- Prick the base of pastry case with a fork
- Line with two layers of cling film and bake blind with flour (You can freeze this until you are ready to use)
- Cook for 12 minutes at 170c
- Remove cling film and bake for a further 5 minutes until golden
Recipe written by our Executive Chef Jason Ashdown