Hazelnut and thyme cream tarts

by Alice on gennaio 13, 2010

Hazelnut and thyme cream tarts


For the crust

The recipe is here. You will need about 80-100 g of dough in order to make 2 tart shells. of about 15 cm. The quantities vary according to the thickness you prefer for the single shells.

For the hazelnut cream

200 ml almond milk
a pinch of whole sea salt
2 tablespoons hazelnut butter
1 teaspoon thyme leaves (fresh or dried)
1 teaspoon agar agar powder
1 tablespoon cornstarch (GMO-free), dissolved in 2 tablespoons filtered water
4 tablespoons rice malt syrup

Quantities indicated here are enough for 2 tart shells of about 15 cm. To fill a single larger tart you will of course have to double or triple the quantities.

To complete

coarsely chopped hazelnuts, to taste
thyme leaves, preferably fresh, to taste
rice malt syrup, to taste


Preheat the oven to 180° C. When you’re ready to roll the dough, take it from the fridge and place it on a lightly floured surface, dust your rolling-pin with flour and roll the dough out to the desired thickness (3-4 mm). Oil your tart pans and sprinkle with a light coating of flour. Arrange the dough in the pans, poke a few holes in the dough with a fork to let the steam escape, and transfer the pans into the oven. Bake for 10-15 minutes until nicely golden (cooking time varies according to the thickness). Let cool a tiny bit before removing the tart from the pan and filling with the cream.

To make the hazelnut cream, pour the almond milk in a pan over low heat, then add the salt. Stir, add the hazelnut butter and keep stirring until it has completely melted. Add the thyme, using a tea infuser spoon or ball, and turn the heat to medium-high. Remove the thyme/infuser after 3-5 minutes and add the agar agar, while you stir until it has dissolved. Add the cornstarch and keep stirring for a few more minutes until the mixture has thickened. Remove from the heat, add the rice malt syrup and stir to combine. If the texture of the cream is grainy, mix with an immersion blender to make it smoother. Set aside to cool slightly before you fill the tarts.

To complete, fill the tarts with the hazelnut cream, scatter the hazelnuts and thyme leaves over the top and drizzle with the rice malt syrup.

Posted in: autumn,baking,breakfast and brunch,desserts,tarts and pies,tea time,winter

{ 5 comments… read them below or add one }

1 Mangocheeks gennaio 14, 2010 alle 08:29

Wow, they do look rather scrummy. I can almost taste the creaminess through the screen, what a great picture.

2 Mihl gennaio 14, 2010 alle 09:34

Wow, Alice, this is such a beautiful dish. And I am sure it tastes fantastic. It looks great for entertaining. I might serve that the next time we have guests over.

3 Sara gennaio 17, 2010 alle 16:32

This is beautiful and sounds delicious!

4 Virginie P. febbraio 1, 2010 alle 16:26

A delicious recipe. It makes a long time I haven’t include thyme in any desserts. Have to try again: it gives such a nice flavour.

5 Alice marzo 17, 2010 alle 10:06

Thank you girls ;)

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