1 cup unsalted butter, at room temperature (200g)
1/2 cup sugar (90g)
3 large egg yolks
1 tablespoon ground cinnamon
1 tablespoon grated lemon zest
1/2 teaspoon salt
2 cups all-purpose flour (240g)
1 1/2 cups toasted hazelnuts or almonds, chopped (240g)
400g bittersweet chocolate, finely chopped
1 cup raspberry gelato (300g - for filling)
1 tablespoon confectioner's sugar (for dusting)
1 cup unsalted butter, at room temperature (200g)
1/2 cup sugar (90g)
3 large egg yolks
1 tablespoon ground cinnamon
1 tablespoon grated lemon zest
1/2 teaspoon salt
2 cups all-purpose flour (240g)
1 1/2 cups toasted hazelnuts or almonds, chopped (240g)
400g bittersweet chocolate, finely chopped
1 cup raspberry gelato (300g - for filling)
1 tablespoon confectioner's sugar (for dusting)
In a stand mixer, beat the butter and sugar until light and fluffy
Add the egg yolks, cinnamon, lemon zest, and salt
Beat until smooth
Gradually add the flour, beating continuously until uniform
Remove from the mixer, add the hazelnuts or almonds, chocolate, and mix well with a wooden spoon
Set aside
In a small saucepan, melt the gelato over low heat, stirring constantly (about 3 minutes)
Let cool
Preheat oven to 180°C (medium)
Line a 27.5 cm diameter removable-bottom tart pan with two-thirds of the dough, pressing down gently
Set aside
Roll out the remaining dough between two pieces of plastic wrap, forming a 28 cm diameter disk
Cut into strips 1 cm wide and freeze for 5 minutes
Spread the cooled gelato over the dough in the tart pan, leaving a 0.5 cm border
Place the frozen dough strips on top of the gelato, arranged in a lattice pattern
Press the ends of each strip with your fingertips to ensure they adhere well to the edge
Bake at 180°C for 25-30 minutes or until golden brown
Remove and let cool completely
Dust with confectioner's sugar and serve
377 calories per slice
