Christmas Nut Tart

Ingredients

• 150 g butter
• 200 g sugar
• 1 pinch salt
• 5 eggs
• 100 g flour
• 150 g ground hazelnuts
• 400 ml milk
• 1 packet nut pudding powder
• 1 tbsp cocoa powder
• 100 g sugar
• 150 g cherry jam
• 200 g butter
• 100 g white chocolate
• cocoa powder (for dusting)
• powdered sugar (for dusting)
• 14 shortcrust pastry sheets (light and dark)

Instructions

1. 1.

   Preheat the oven to 180°C with upper and lower heat. Beat the butter with half of the sugar and salt until fluffy. Separate the eggs; gradually fold in the yolks. Whisk the egg whites with the remaining sugar until stiff peaks form, then fold into the buttercream, adding flour and hazelnuts. Pour the dough into a parchment-lined springform pan, smooth the surface, and bake for 45-50 minutes.

2. 2.

   Remove the cake from the oven, let it cool briefly, carefully lift it out, peel off the paper immediately, and allow to cool completely. Slice horizontally once.

3. 3.

   Take 4 tbsp of milk and mix with pudding powder and cocoa powder. Bring the remaining milk and sugar to a boil, stir in the pudding mixture, bring to a second boil, then remove from heat. Let cool while stirring occasionally. Warm the jam and strain through a sieve. Whisk the butter until fluffy. When the pudding and butter reach the same temperature, fold the butter into the pudding by spoonfuls. Place one cake layer on a plate, set a ring around it. Spread about 2/3 of the cream over the base, spread jam on top, then place the second layer. Brush the sides with half of the remaining cream. Melt white chocolate in a bain-marie, pour over the cake, spread evenly with a palette, and let dry. Create a large star stencil, lay it on the cake, dust cocoa powder through a sieve to form stars. Remove the stencil, dust the tart with powdered sugar. Pipe the remaining cream into a squeeze bag and dot around the tart. Decorate the dots with cookies and serve sliced.