Hazelnut White Chocolate Crostata with Blackberry Ganache

Treat yourself to this delicious crostata, which has hazelnuts, white chocolate, and fresh blackberries. The buttery hazelnut crust is the perfect base for the rich white chocolate filling, and the bright blackberry ganache goes well with it. With its fresh berry and hazelnut topping, this tart is a rich treat thats perfect for any event.

Ingredients:

• For the crust:
• 150g hazelnut flour
• 100g all-purpose flour
• 100g unsalted butter, cold and diced
• 50g granulated sugar
• 1 egg
• For the filling:
• 200g white chocolate, chopped
• 100ml heavy cream
• 150g fresh blackberries
• For garnish:
• Fresh blackberries
• Crushed hazelnuts
• Powdered sugar optional

Instructions:

Set the oven to 180C 350F and heat it up

Put hazelnut flour, all-purpose flour, cold butter, and granulated sugar in a food processor and blend them together

Pulse the ingredients together until they look like big crumbs

To make the dough stick together, add the egg and pulse some more

Cover the bottom and sides of a tart pan with dough by pressing it into them

Use a fork to make holes in the bottom

For 15 to 20 minutes, or until just barely golden, bake the crust

Take it out of the oven and let it cool down

Warm the heavy cream in a small saucepan until it just starts to boil

Put the white chocolate chips in a bowl that can handle heat

After you pour the hot cream on top of the chocolate, wait two to three minutes

Mix everything together until its smooth and creamy

Allow it to cool a bit

Cover the cooled tart crust with the blackberry ganache

Put fresh blackberries on top of the ganache and then cover them with crushed hazelnuts

If you want it to be even sweeter, you can dust it with powdered sugar

Put the tart in the fridge for at least an hour before you serve it

Cut it up and serve it cold

Have fun