Tart with Nutella^® and blueberries

METHOD

1. 

   STEP 1

   Briefly toast the hazelnuts in the oven, then chop them in the food mixer. Put the flour in a pile on the pastry board. In the middle, add the softened butter cut into pieces, sugar, egg and yolk, grated lemon zest, baking powder and a pinch of salt. Mix it all together quickly and then add the chopped hazelnuts and continue mixing until you have a homogenous mixture.

2. 

   STEP 2

   Roll three quarters of the dough into a disc approximately 1 cm thick. Use this to cover the bottom and sides of a greased and floured cake tin 22 cm in diameter.

3. 

   STEP 3

   In a non-stick saucepan, cook the blueberries on a low heat together with a tablespoon of sugar until most of the liquid has evaporated. Spread a delicate layer of this mixture of the surface of the cake. From the remaining dough, make strips to place across the top, overlaying them in a lattice pattern. Bake in a pre-heated oven at 180°C for approximately 40 minutes. Remove from the oven and allow to cool before serving. Accompany each slice with a portion of Nutella^®.