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
- 1.8 oz butter
- 3.5 oz plain flour
- 0.9 oz caster sugar
- 0.9 oz chopped hazelnuts
- 5.3 oz raspberries
- 5.3 oz strawberries
- 4 tbsp low fat fromage frais
- 1 cup icing sugar to dust
- 1.8 oz butter
- 3.5 oz plain flour
- 0.9 oz caster sugar
- 0.9 oz chopped hazelnuts
- 5.3 oz raspberries
- 5.3 oz 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.
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