Hazelnut shortcrust pastry

    40 min

    A lovely and basic shortcrust pastry recipe, with a hint of hazelnut. This works a dream for a chocolate tart. It's enough pastry for a 23cm pie.


    London, England, UK
    4 people made this

    Serves: 8 

    • 85g plain flour
    • 30g ground hazelnuts
    • 55g cool unsalted butter, diced
    • 25g icing sugar, sifted
    • 1 egg yolk
    • 1 tbsp cold water

    Prep:40min  ›  Ready in:40min 

    1. Sift the flour into a mixing bowl. Add the ground nuts and butter and rub in until the mixture resembles fine breadcrumbs. Stir in the sugar.
    2. Beat the egg yolk with the cold water. Add to the flour mixture and mix in with a round-bladed knife. Gather together to make a soft dough. Don't over-mix.
    3. Wrap in cling film and chill for at least 30 minutes before rolling out.

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    Reviews in English (1)


    Good to see that measurements are metric rather than imperial or, horror of horrors, cups. This recipe worked well, but I had to double up on the ingredients. Thank you.  -  20 Dec 2016