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Roman recipes

Haznelnut tart


150 g butter
150 g chopped hazelnuts
100 g flour
citrus marmalade

Prepare a mixture with the butter, chopped hazelnuts, sugar and flour. Roll it out and form two discs. Bake at 170° C for about 10 minutes. Cut the dough lightly into small squares and prepare a custard to stuff the small tarts, which you have soaked in marsala wine. Add the citron marmalade and cover with the rest of the dough. Top it all with the icing sugar.