This tart is the simpler sibling of the cacao version. One filling, one flavor, nothing competing with the hazelnuts. The shortcrust is plain butter pastry, slightly sweet, and the hazelnut cream fills it completely without the need for any additional flavoring or garnish.
The lattice is optional but it is worth doing. The contrast between the golden strips and the pale cream filling looks better than a solid top, and the cream bakes into a slightly firmer set where it is exposed, which gives you two textures in one slice.
We serve this at room temperature with a small cup of espresso alongside. That combination does not need improvement.
Set servings and units first. You can change them anytime.
{"step"=>1, "text"=>"Combine [[250g | 8.8 oz]] flour and [[80g | 2.8 oz]] icing sugar in a food processor. Pulse to combine."}
{"step"=>2, "text"=>"Add [[125g | 4.4 oz]] cold cubed butter. Pulse until the mixture resembles coarse breadcrumbs."}
{"step"=>3, "text"=>"Add 2 egg yolks and 2 tablespoons cold water. Pulse just until the dough begins to clump."}
{"step"=>4, "text"=>"Divide the dough into two thirds and one third. Flatten each into a disc, wrap, and rest in the refrigerator for 15 minutes."}
{"step"=>5, "text"=>"Preheat oven to [[180C | 350F]]."}
{"step"=>6, "text"=>"Roll the larger disc out to [[3mm | 1/8 in]] thickness and line a [[23cm | 9 in]] tart tin. Trim the edges. Prick the base with a fork."}
{"step"=>7, "text"=>"Line with parchment and blind bake with weights for 12 minutes. Remove weights and parchment and bake for a further 5 minutes. Remove from oven."}
{"step"=>8, "text"=>"Spoon [[320g | 11.3 oz]] Gusta Hazelnut Cream into the shell and spread evenly."}
{"step"=>9, "text"=>"Roll the smaller disc of dough out to [[3mm | 1/8 in]] thickness. Cut into strips about [[1.5cm | 1/2 in]] wide. Lay strips across the tart in a lattice pattern, pressing the ends into the rim."}
{"step"=>10, "text"=>"Brush the lattice with beaten egg yolk. Bake for 20-25 minutes until the pastry is deep golden."}
{"step"=>11, "text"=>"Cool completely before slicing. Serve at room temperature."}
You made Crostata con Crema di Nocciole. Time to eat.
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If the lattice strips break when you try to lay them, the dough is too cold. Let it sit at room temperature for 5 minutes and try again. The warmth makes it pliable without making it sticky.
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