Easter Hazelnut and Mascarpone Tart

Easter is nearly upon us so here's another easter inspired recipe...must say it is hard to get into the easter baking spirit with snow outside :(

Easter Hazelnut and Mascarpone Tarts

Hazelnut pastry case

180g plain flour
60g icing sugar
3 tbsp hazelnuts ,toasted, skins removed
90g butter , cold and cubed
1 egg yolk
1-2 tbsp cold water

Filling

250g Mascarpone
4 heaped tbsp Ricotta
2 tbsp icing sugar
1/2 tsp vanilla extract

Nutella (optional)
Mini eggs for decoration
Chocolate to drizzle

Heat the oven to 190C/fan 170C
Whizz the hazelnuts in a food processor until roughly chopped
Tip the flour, sugar into the food processor with the hazelnuts and add the butter. Whizz until the mixture resembles fine breadcrumbs. Add the egg yolk and 1 or 2 tbsp cold water, then pulse to a soft dough. Take out of the processor and gently bring the pastry together (don't over work the pastry as it will become tough), wrap in cling film and chill for 30 minutes.

Roll the dough out and use it to line a tart tin (I used 4 individual tart tins) then chill for 15 mins. Line the pastry case with baking parchment filled with baking beans. Bake for 15 mins, then remove the paper and beans and cook for a further 5-10 mins until the pastry is cooked through

Mix the mascarpone until soft and add the ricotta and mix thoroughly.
Add the icing sugar and vanilla extract and whisk in. Chill until the pastry cases have cooled down.

Once the pastry case(s) have cooled down, spread some Nutella onto the bottom of the tart and top with the mascarpone filling, spread this gently and evenly.

Top with some mini eggs and a drizzle of melted chocolate

I did half with Nutella at the bottom and half without and both tasted yummy :))