Summer berries and hazelnut shortcake

Ingredients 9
Servings 1


Serving Change
  • 250
    cake flour
  • 80
    hazelnuts, coarsely ground
  • 80
    butter, cut into tiny chunks
  • 90
    castor sugar, plus a bit extra
  • 1
    large egg, separated
  • 250
    thick cream
  • 2
    vanilla essence
  • 225
    frozen mixed summer berries
  • 15
    lemon juice


Preheat oven to 200 ºC. Grease a baking sheet. Put flour and hazelnuts into a mixing bowl. Rub in butter until mixture resembles breadcrumbs. Add the sugar and stir. Add the egg yolk and knead slowly until the mixture combines to form a soft, pliable dough. Turn dough out onto the baking sheet. Press an 18 cm diameter circle out of the dough. Crimp the edges if you wish. Prick all over with a fork and place the pastry in the fridge for 10 minutes. Beat the egg white with a fork and brush a little of it over the pastry. Sprinkle over a little extra castor sugar. Bake pastry in oven for 15 minutes until pale gold in colour. Remove from oven and lift the circle carefully onto a cooling rack. Whip the cream with the vanilla essence to soft peaks. Drain summer berries and use a little to make purée (push berries and lemon juice through a sieve to form a thick slush). To assemble, place hazelnut pastry on a large plate. Pile the cream in soft waves on pastry, top with berries, drizzle raspberry purée over and serve immediately.

Read more on: bake  |  fruit


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