Vignola cherry tart with hazelnut frangipane Mini panettone zuccotti with coffee custard

Execution
easy
Preparation time
30 min
Cooking time

40 min – 45 min

Resting place
IN THE FRIDGE
Rest time

60 min

Portions

8

How to prepare: Vignola cherry tart with hazelnut frangipane

Preparation Vignola cherry tart with hazelnut frangipane - Phase 1

Preparation Vignola cherry tart with hazelnut frangipane - Phase 1

The Vignola cherry tart is a recipe that is prepared in a few steps. Start with the shortcrust pastry base. In the bowl of the planetary mixer, sand the cubed butter with the planetary mixer using the K hook. Add the remaining ingredients and knead quickly until the mixture is homogeneous and free from butter streaks.

Preparation Vignola cherry tart with hazelnut frangipane - Phase 2

Preparation Vignola cherry tart with hazelnut frangipane - Phase 2

Form a loaf, wrap it in cling film and place in the refrigerator to rest for at least 1 hour. Dedicate yourself to the frangipane: with the K whisk of the planetary mixer, whip the soft butter together with the sugar until you get a frothy mixture.

Preparation Vignola cherry tart with hazelnut frangipane - Phase 3

Preparation Vignola cherry tart with hazelnut frangipane - Phase 3

Add the beaten egg, the cinnamon, the hazelnut flour and the 00 flour. Mix: the result should be a homogeneous cream. Keep aside. Roll out the shortcrust pastry to a thickness of 5 mm on a lightly floured surface, using a rolling pin. Line a well-buttered 22 cm tart mold with a removable bottom. Prick with the tines of a fork and distribute the frangipane leveling with a spoon.

Preparation Vignola cherry tart with hazelnut frangipane - Phase 4

Preparation Vignola cherry tart with hazelnut frangipane - Phase 4

Arrange the cherries cut in half and pitted on top. Knead the scraps of dough, roll them out again on the pastry board to the same thickness and with a star cookie cutter, make as many shapes that you will arrange on half of the tart.

Preparation Vignola cherry tart with hazelnut frangipane - Phase 5

Bake in a preheated oven at 180 degrees for about 40-45 minutes. Remove from the oven the Vignola cherry tart with hazelnut frangipane and let it cool completely before serving.

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