Frangelico Hazelnut Custard Tart Recipe

Learn how to make the best homemade Frangelico Hazelnut Custard Tart with this easy baking recipe! A buttery shortcrust pastry cradles a silky-smooth custard infused with Frangelico liqueur and toasted hazelnuts for an elegant dessert that's impressive yet surprisingly simple to execute.

Difficulty:

Intermediate

Prep Time:

45 mins

Cook Time:

55 mins

Serves:

1 tart (8 slices)

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the hazelnut custard filling:</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">1 whole large egg</li><li class="ingredients-single-item">40g cornflour</li><li class="ingredients-single-item">60ml Frangelico hazelnut liqueur (or 1 tsp hazelnut extract plus 1 tbsp honey)</li><li class="ingredients-single-item">100g toasted hazelnuts, finely ground, plus extra whole ones for decoration</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">Pinch of salt</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Food processor (for grinding hazelnuts)</li><li class="equipment-single-item">Digital kitchen thermometer</li><li class="equipment-single-item">Silicone spatula</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by toasting your hazelnuts (if not already toasted). Spread them on a baking tray and bake at 180°C for 8-10 minutes until fragrant and skins begin to split. Rub in a clean tea towel to remove most of the skins, then cool completely before grinding 100g in a food processor to a fine consistency, being careful not to turn them into butter.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the pastry, combine the flour, salt and icing sugar in a large bowl. Add the cold cubed butter and rub in with your fingertips until the mixture resembles breadcrumbs (cold butter creates pockets of steam during baking, resulting in flaky pastry). Add the egg yolk and just enough ice water to bring the dough together. Form into a disc, wrap in cling film and chill for at least 30 minutes to relax the gluten.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 190°C. Roll out the chilled pastry on a lightly floured surface to about 3mm thickness and use it to line your tart tin, pressing gently into the corners. Trim the excess but leave a small overhang to allow for shrinkage. Prick the base with a fork, then chill for another 15 minutes (this prevents shrinking during baking).</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 5-8 minutes until the base is lightly golden and set. The blind baking ensures your tart shell will be completely cooked and crisp, preventing a soggy bottom once filled. Trim any excess pastry for a neat edge, then set aside to cool.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the custard, whisk the egg yolks, whole egg, caster sugar, and cornflour in a large bowl until pale and thick. The cornflour acts as a stabilizing agent, helping your custard maintain its structure once set. Heat the milk in a medium saucepan until it just reaches the boiling point (small bubbles around the edge).</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gradually pour the hot milk into the egg mixture, whisking continuously to prevent the eggs from scrambling (this technique is called tempering). Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with a silicone spatula, until thickened enough to coat the back of a spoon and reaches 82°C on a thermometer.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove from heat and immediately stir in the ground hazelnuts, Frangelico, vanilla extract, and salt. The residual heat will help infuse the flavors together. Continue stirring for about 2 minutes to prevent a skin forming and help cool the mixture slightly. The alcohol in the Frangelico will cut through the richness of the custard while providing that distinctive hazelnut flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the warm custard into the cooled tart shell and smooth the surface with a spatula. Allow to cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or preferably overnight to fully set the custard. The slow cooling helps develop flavor and ensures a perfectly set filling without cracks.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Before serving, decorate the top of the tart with whole or chopped toasted hazelnuts arranged in a pattern of your choice. For an extra touch of elegance, you could dust very lightly with icing sugar or brush with a little warmed apricot jam thinned with Frangelico for a subtle shine. Serve chilled but remove from the refrigerator 20-30 minutes before serving to allow the flavors to fully develop.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Frangelico Hazelnut Custard Tart?

The tart requires plain flour, butter, icing sugar, eggs, salt, whole milk, caster sugar, cornflour, Frangelico hazelnut liqueur, toasted hazelnuts and vanilla extract. The liqueur provides distinctive flavour, while ground hazelnuts create the rich nutty base of the custard.

How to cook Frangelico Hazelnut Custard Tart at home?

Learn how to cook Frangelico Hazelnut Custard Tart by making a buttery shortcrust pastry, blind baking it until golden, then filling with a silky custard infused with Frangelico and ground hazelnuts. The key is tempering the eggs properly when making the custard and allowing sufficient time for the tart to set in the refrigerator for at least 4 hours.

Can I make this custard tart without alcohol?

Absolutely! You can substitute the Frangelico with 1 teaspoon of hazelnut extract plus 1 tablespoon of honey for a non-alcoholic version that still delivers the distinctive hazelnut flavour. The alcohol cooks off during heating, but this alternative works perfectly for those who prefer to avoid liqueur.

Why is my custard filling not setting properly?

Custard that doesn't set typically means it wasn't cooked to the right temperature (82°C is ideal). Ensure you're using the correct amount of cornflour as a stabiliser, cooking the mixture until properly thickened, and allowing sufficient chilling time (at least 4 hours or overnight).

What's the best way to achieve a perfectly crisp tart shell?

For a crisp tart shell, use very cold butter, chill the dough twice (after forming and after lining the tin), thoroughly blind bake with baking beans, and ensure the shell is golden before removing from the oven. These steps prevent the dreaded "soggy bottom" once filled with custard.

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