Heart-Shaped Tart for Valentine’s Day: Hazelnuts and Licorice

This heart-shaped tart for Valentine’s Day is the perfect dessert to celebrate love with elegance and flavour. This recipe combines aromatic ingredients like hazelnut flour, liquorice powder, and 100% fruit blueberry jam, creating a refined balance of sweetness, toasted notes, and a spicy accent. Ideal for a romantic dinner or as a homemade Valentine’s Day dessert, this tart is captivating both for its flavor and its stunning presentation. Discover how to make it following Francesca Laruffa’s recipe.

Ingredients:

200 g Senatore Cappelli semolina flour
20 g coarse buckwheat flour
200 g hazelnut flour
2 whole eggs
100 g sugar
60 g honey
20 g liquorice powder
1/4 teaspoon baking powder
180 g cold, centrifuged butter
1 pinch salt
350 g 100% fruit blueberry jam

Method:

Toast the hazelnuts in the oven or in a pan. Once cooled, remove the skins and blend them in a food processor until they form a fine flour. Set aside. In a blender with the blade attachment, combine the cold butter cubes, hazelnut flour, and sugar. Blend until the mixture resembles sand.
Add the flours, eggs, honey, liquorice powder, salt, and baking powder. Mix until smooth.
Transfer the pastry to a pastry board. If it’s too soft, knead it briefly by hand, adding a tablespoon or two of flour.
Wrap the dough in plastic wrap and let it rest in the refrigerator for about 30 minutes.
Butter and flour a 26–28 cm heart-shaped baking pan.
Roll out the pastry to about 0.5 cm thick, line the pan, and prick the bottom lightly.
Decorate the edges as desired, such as with a braided pastry.
Fill with blueberry jam and decorate the top with heart-shaped decorations.
Bake in a preheated oven at 180°C for about 50 minutes. Ten minutes before the end of the baking time, brush the pastry with beaten egg for a glossy finish.
Remove from the oven, let cool completely, then transfer the heart-shaped tart to a serving platter before serving.