Easy Schnapps, raspberry and hazelnut tart Recipe - Better Homes & Gardens Australia
Try this easy Schnapps, raspberry, and hazelnut tart. Pipe batter into the tin for a crust—no rolling required. This Australian classic is world-class.
Ingredients
- 4 punnets raspberries
- 215g caster sugar
- ½ cup breakfast marmalade
- 175g unsalted butter, at room temperature
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- 1 free-range egg
- 1 free-range egg yolk
- ¼ cup butterscotch schnapps
- 125g plain flour, plus extra 1 Tbsp
- 175g hazelnut meal
- 250g mascarpone
- 150ml thickened cream
- ½ cup icing sugar, plus extra, to dust
- 2 tsp vanilla paste
- Chopped pistachios, to serve
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