Delice Aux Noisettes

Ingredients

10 in prebaked quiche shell
210 gr hazelnuts
250 gr granulated sugar
1 ml cream of tartar
350 ml cream
26 gr confectioners sugar
7 gr vanilla
2 eggs
120 ml cream in a bowl
120 gr nuts warm
100 gr sugar
1 ml water to boilin a of cream of tartar
30 ml oil
70 gr warmed nuts it
140 gr nuts with
150 gr sugar in a food processor to form nut butter

Instructions

from 6 to 10 minutes. The food processor may have to be scraped down from time to time, but the oils must emerge and it must be somewhat like a peanut butter. When the nougatine is cooled and hardened, chop it coarsely with a knife into pieces small enough to eat. Mix 1 cup of cream and the eggs together, add to nut butter and pour into a quiche shell. Sprinkle the nougatine over the top. Bake 25 to 35 minutes until browned and set. Serve the quiche tepid with dollops of whipped cream placed on the top with a tablespoon. Or decorate with whipped cream piped through a pastry bag.