Fineti double hazelnut spread and fresh fruit tart. A refreshing dessert for any time of day!
For an aromatic pastry, add 1 tsp spices (nutmeg, cinnamon, cloves) to the dough.
Cut the butter into small cubes and rub into the flour until the mixture resembles fine breadcrumbs. Add the water and knead until the mixture comes together to form a dough. Wrap the dough in cling film and chill for 15 minutes.
2
Take the dough out of the fridge and remove the cling film. Place the dough between two sheets of baking parchment and roll it out until it is large enough to line your tart tin, which you have previously buttered. (You can also divide the dough into 6 balls and line individual tart tins.)
3
Cover the dough with parchment and weigh it down with baking beans. Bake for about 30 minutes at 180ο C in a preheated oven. Remove from the oven and allow to cool for 5 minutes.
4
Remove the beans and paper and fill the tart with the Fineti double hazelnut spread with cocoa.
5
Cover the surface of the tart with the fruit, cut into small chunks or slices. Chill for at least 10 minutes before serving.
