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Taleggio and Hazelnut Tarts

Taleggio and Hazelnut Tarts

Taleggio and Hazelnut Tarts with honey, the perfect appetiser for any special occasion.

Course Appetiser
Cuisine Italian
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Author Manuela Zangara


  • Puff pastry better if home-made
  • 300 gms – 10 oz. Taleggio chopped
  • 100 gms – 3.5 oz. hazelnuts
  • 60 gms – ¾ cup Parmigiano Reggiano grated


  1. Roll out the puff pastry on a sheet of baking paper into a 3 mm – 0.1 inch thick sheet.
  2. Cut 4 circles of approximately the same size as your tart tins and put the dough in the greased tins. Press it down well and make sure you have dough at the sides as well.
  3. Prick the dough with a fork and keep aside.
  4. Put the hazelnuts in a food processor and blend them.
  5. Use this cream to fill the tarts.
  6. Cook the tarts in a pre-heated oven at 200°C – 390°F for about 15-18 minutes, or until golden brown and cooked through.
  7. Serve them warm with some honey.