Hazelnut Custards Recipes

PEAR AND HAZELNUT FRANGIPANE TART

Steps:

• Preheat oven to 350°F.
• Pulse hazelnuts with 1/4 cup sugar in a food processor until finely ground, then add flour and pulse to combine.
• Beat together butter and remaining 1/4 cup sugar with an electric mixer at moderately high speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low and mix in nut mixture until just combined.
• Spread frangipane filling evenly in tart shell. Peel, halve, and core pears, then cut lengthwise into 1/4-inch-thick slices, holding slices together to keep pear shape intact. Arrange pears decoratively on filling, fanning slices slightly. Bake until pears are golden and frangipane is puffed and golden brown, 30 to 40 minutes. Brush pears (not filling) with preserves and cool tart completely in pan on rack, then remove side of pan.

HAZELNUT CUSTARD

Steps:

• Chop roasted hazelnuts in a mini processor until a coarse grind is achieved.
• Place ground nuts in a saucepan with salt, cream, milk, and honey. Stir well. Bring to a boil over medium/low heat stirring occasionally. Remove from heat and let steep for 20 minutes.
• Preheat oven to 350 degrees. Place a kettle of water on the stove to come to a boil.
• Prepare an oblong baker for a water bath by lining the bottom with a white or natural colored tea towel. Place 6 (4 oz) ramekins on top of the towel.
• Whisk the eggs and yolk with the sugar until smooth. Do not overbeat.
• Strain the nuts from the cream trough a fine mesh strainer, adding them to the beaten eggs. Discard the nuts.
• Pour/distribute the custard in to the ramekins. Place the oblong pan with the ramekins in the pre-heated oven. Pour boiling water from the kettle to come half way up the ramekins. Close oven door and bake for around 40 minutes. Custard will test with a sharp knife that will come out clean.
• Cool ramekins a few minutes on counter and then carefully remove them from the water bath with a slotted spatula to rest on a clean, dry tea towel until thoroughly cooled.
• Store covered in the fridge. Serve cold with whipped cream and fresh blueberries, blackberries, or huckleberries.