Hazelnut thins with crushed raspberries and strawberries recipe
by Sara Lewis |
1 comment |
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An elegant dessert, perfect for treating a loved one. Plus it's not too heavy on the waistline, either.
Makes four hearts.
At a glance
- Cuisine English
- Recipe Type Dessert
- Difficulty Easy
- Preparation time 10 mins
- Cooking time 15 mins
- Serves 4 people
Ingredients
- 50 g (1.8oz) butter
- 100 g (3.5oz) plain flour
- 25 g (0.9oz) caster sugar
- 25 g (0.9oz) chopped hazelnuts
- 150 g (5.3oz) raspberries
- 150 g (5.3oz) strawberries
- 4 tbsp low fat fromage frais
- 1 cup icing sugar to dust
Step-by-step
- Rub butter into flour, until it resembles fine breadcrumbs. Add sugar and hazelnuts. Work into a soft paste. Roll out to thickness of 5mm and cut out 8 hearts.
- Bake at 180C for 10-12 minutes. Cool on a wire rack.
- Purée ½ the raspberries and strawberries. Sieve the puree.
- Lightly crush the rest of the fruit keeping a few whole to decorate.
- Take one heart, put 1 spoon of fromage frais on top, then a spoonful of crushed fruit, and finish off with another heart. Put onto a plate, arrange some whole fruit around the heart and sprinkle with icing sugar and drizzle some purée onto the plate.
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Comments
by Scotwitch | on 13 February 2013
I'm not the best cook , but, what do you bind biscuit mix together with?
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