Shortcrust Pastry Tart with Hazelnut Frangipane & Raspberry Filling

For the pastry:

  • 250g flour, plus extra for dusting
  • 50g icing sugar, sifted
  • 125g butter, cut into small cubes
  • zest of 1 lemon
  • 2 large free-range eggs, beaten
  • 20ml milk

For the filling:

  • 50g hazelnuts, lightly toasted
  • 65g flour
  • 2 tbsp light brown sugar
  • 3 heaped tbsp Mascarpone cheese
  • 1 tsp vanilla essence
  • 250g fresh raspberries
  • 3 tbsp caster sugar

1. Pre-heat oven to 200˚C. Empty the flour and the icing sugar into the bowl of a food processor, give a quick blitz to combine, add the cubes of butter and blitz until fine crumbs form. Add the lemon zest, beaten eggs and milk and blitz until the pastry just comes together. 

2. Remove dough from the food processor and wrap in cling film, leave to rest in the fridge for 30 min. 

3. On a clean, lightly floured surface, roll out the pastry to approx. 3mm thick. Cut circles slightly bigger than the circumference of your 4 x 11cm tartlet tins and press the pastry inside each one. 

4. Place a small sheet of baking paper into each one, then fill with baking beans or rice and blind-bake for 15 min, remove the baking paper and beans/rice, then bake for a further 5 min—remove from the oven and allow to cool.

5. Blitz the hazelnuts to a fine sandy texture in a food processor.

6. Combine hazelnuts, flour, brown sugar, Mascarpone and vanilla essence in a bowl and mix to form a thick paste. 

7. Place the raspberries and caster sugar into a medium-sized saucepan and bring to a simmer over medium heat for 2-3 minutes. Remove from heat and strain juices into a bowl through a sieve. Return the juice to the pan and continue simmering over medium heat until you are left with thick, glossy syrup. Keep the fruit pulp aside.

8. Spoon a heaped tablespoon of hazelnut paste into each tartlet case and smooth over the base, repeat with other cases and paste, top with the raspberry pulp and a few whole raspberries.

9. Bake for 30 minutes or until pastry is golden.

10. To serve, drizzle top of each tartlet with reduced syrup and serve warm with cream.

 A sweet white wine complements this dish.

To shop from a selection of South Africa’s best wines, go to

Recipe Diane Heierli • Photography C&D Heierli  

Shortcrust Pastry Tart with Hazelnut Frangipane & Raspberry Filling.jpg