Hazelnut thins with crushed raspberries and strawberries recipe

Sara Lewis
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Hazelnut thins with crushed raspberries and strawberries recipe

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

  1. 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.
  2. Bake at 180C for 10-12 minutes. Cool on a wire rack.
  3. Purée ½ the raspberries and strawberries. Sieve the puree.
  4. Lightly crush the rest of the fruit keeping a few whole to decorate.
  5. 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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