Crostata di nocciole e latte condensato 
Hazelnut and Condensed Milk Tart
Who said a dessert can't be created as a 'clean out the fridge' recipe? That's what I did with this tart, a recycled dessert made as a Sunday treat. I had some condensed milk nearing its expiration and some heavy cream, so I created a very tasty hazelnut crust (better to spread with your hands directly in the pan) covered with a chocolate panna cotta. There was a lot of condensed milk, so I doubled the crust recipe, and I also made some delicious cookies for the kids and 4 single-serving tarts.
Hazelnut and Condensed Milk Tart
Who said a dessert can't be created as a 'clean out the fridge' recipe? That's what I did with this tart, a recycled dessert made as a Sunday treat. I had some condensed milk nearing its expiration and some heavy cream, so I created a very tasty hazelnut crust (better to spread with your hands directly in the pan) covered with a chocolate panna cotta. There was a lot of condensed milk, so I doubled the crust recipe, and I also made some delicious cookies for the kids and 4 single-serving tarts.
Cooking Instructions
- 1
First, grind the hazelnuts into a fine flour and mix them with the flour and baking powder.
- 2
In a bowl, beat the eggs with the sugar and condensed milk, and start mixing quickly with a fork. Add the vanilla extract and oil, then incorporate the flours to form a very soft dough. Let it rest in the fridge for about an hour.
- 3
Divide the dough in two: use one part to make cookies and the other for the tart. Using floured parchment paper, gradually spread the crust in the pan, prick it lightly, and cover it with parchment paper topped with beans to prevent it from rising during the first 15 minutes of baking at 390°F. Then remove it from the oven, take out the beans and parchment paper, and bake for another 10 minutes.
- 4
Meanwhile, prepare the chocolate panna cotta and pour it over the cooled crust, then let everything chill in the fridge for a couple of hours.
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