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.
Ingredients
- 50 g butter
- 100 g plain flour
- 25 g caster sugar
- 25 g chopped hazelnuts
- 150 g raspberries
- 150 g strawberries
- 4 tbsp low fat fromage frais
- 1 cup icing sugar to dust
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 15 mins
- Serves: 4
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.
You might also like
Flourless chocolate and hazelnut cake
Dark chocolate and espresso mousse cake