1 cup of honey (330 g)
For the filling
1 cup of hazelnuts, chopped (160 g)
1/2 tablespoon of grated lemon zest
2 tablespoons of cocoa powder
1/4 cup of cornstarch (45 g)
1 egg white
6 pre-made tart disks with 14 cm diameter each (110 g)
4 cups of oil (960 ml) - for frying
1 cup of honey (330 g)
For the filling
1 cup of hazelnuts, chopped (160 g)
1/2 tablespoon of grated lemon zest
2 tablespoons of cocoa powder
1/4 cup of cornstarch (45 g)
1 egg white
6 pre-made tart disks with 14 cm diameter each (110 g)
4 cups of oil (960 ml) - for frying
In a small saucepan, heat the honey over high heat until it starts to bubble
Reduce the heat to low and let it simmer for about 1 minute and a half
Remove from heat and reserve
Prepare the filling: in a small bowl, mix all the ingredients together
Place 1 1/2 tablespoons of the filling in the center of each tart disk
Fold the edges and press with a fork to seal well. Reserve
In a medium saucepan, heat the oil over high heat
Reduce the heat to medium
Gradually dip the tarts into the oil and fry until golden brown (about 1 minute)
Remove with a slotted spoon and let excess oil drip off onto paper towels
Transfer to a decorative plate and serve immediately
Serve with the reserved honey
670 calories per serving
