Bernese Hazelnut Tart {Berner Hazelnusskuchen}

Bernese Hazelnut Tart

This very delicious tart is a speciality of the area where we are staying in Switzerland. Originating in the Canton of Bern, the tart is made from ground hazelnuts and bitter orange conserve, yes that’s right folks- orange marmalade {which I adore}.

It is more commonly found in cake form. I used, and simplified a Betty Bois recipe from Betty Bossi Kuchen, Cakes & Torten {1992}. It is very straightforward to make, with impressive results.

The main ingredient is ground hazelnuts, which may or may not be easy to obtain, depending on where you live. It is sold everywhere here in Switzerland but I have never seen it in the UK. You could grind your own in a food processor or replace with ground almonds for a variation on the recipe {although I find the ground hazelnuts to be a bit chunky and grainier than ground almonds}.

This tart is perfect for the festive season.

Hazelnut Tart | VagabondBaking
Bernese Hazelnut Tart

I should point out, that when I roughly translated the recipe into english to follow when baking, I only wrote down one egg. And then when baking it I forgot to add the tablespoon of flour too. The tart worked out beautifully however. The recipe below is the original recipe, with two eggs and flour. I also didn’t add the cinnamon, as I didn’t have any.

This is an easy tart as you don’t need to pre-bake the pastry case first.

oven 180 C / gas 4

22cm-24cm round springform tart/Quiche tin lightly greased {I used a ceramic Quiche dish, lined with a disc of parchment, as it was all I could find, and it worked fine but was tricky to turn out}

  • ready rolled shortcrust pastry {sweet or plain, or make your own}
  • 3 tbsp marmalade
  • 75 g soft unsalted butter
  • 125 g golden caster sugar
  • 2 free range eggs
  • 1/2 tsp cinnamon
  • finely grated zest of one orange or lemon
  • 175 g ground hazelnuts
  • 1 tbsp plain flour

Hazelnut Praline for decorating

  • 50 g lightly toasted hazelnuts, skins rubbed off as best able
  • 50 g sugar

To glaze

  • 50 g icing sugar
  • 2 tbsp orange juice

Cut the pastry to a disc then line the springform tin with it, trimming it neat to the top of the tin. Cover the base with the marmalade.

Beat the soft butter well in a large bowl with a wooden spoon, add the eggs and the sugar and beat until pale and light. Add to this the cinnamon, zest, hazelnuts and flour. Stir together until well combined then spread it over the marmalade, taking it right to the edges to seal in the marmalade.

Bake in the oven for 45 to 50 minutes. While it’s baking, prepare the decoration as it needs to be set and ready for when the tart comes out of the oven.

marmaladeHazelnut Tart | VagabondBaking

To make the hazelnut praline

a wide saucepan and a plate

Place the 50 g sugar in a wide saucepan, put on a medium heat and leave alone until the sugar melts and begins to caramelise. Keep a close eye on it, once it starts to turn a light tan colour toss in the toasted hazelnuts and quickly stir to coat. Now turn out onto a plate and leave to set. Fill your pan with hot water and any residue caramel will dissolve.

Once the praline has set, place it into a food bag then crush into chunky crumble with a rolling-pin.


To make the glaze

Simply combine the icing sugar and the orange juice.

When the tart comes out the oven, leave for 5 minutes then brush over the glaze and quickly sprinkle the hazelnut praline rubble over the top so it sticks to the wet glaze. And there you have it, a delicious tart from beautiful Switzerland.

berner haselnusskuchen

Stick around!

A Snowy Hike From MΓΌrren Snow beautiful you won’t believe it!

Ticking Off My #1 James Bond Location! As 007 locations go, this one is the greatest!

Festive Lucern there was an Advent Calendar House!

Two Little Alpine Christmas Markets Getting festive up in the Swiss mountains.

I love gathering recipes from around the world, have you found any?


20 Responses

  1. Sophie33 says:

    I also love Switserland, I went there a lot with my parents on Holiday in Summertime! I also love the mountains a lot!! georgous pics too & what a glorious & festive looking tart!! Superb looking!

  2. Dave says:

    I love the advent calendar building, and the statue of the dying lion is sad, beautiful, and glorious. It’s wonderful to see recipes from all the places you visit!

  3. mmmarzipan says:

    Oh, this post is magical! The tart looks amazing! And it is such a dream that you get to travel and explore, collecting wonderful local recipes along the way! Wow! I love the way you live your life- so inspirational πŸ™‚ I have moved around a lot myself and lived in England, Australia, Hong Kong (short-term) and now Sweden (and worked & lived short-term in Italy, Austria, Germany and Holland), but it has only been rather recently that I have been really curious about embracing different food cultures in my own home kitchen. I love it! I love to modify Swedish traditional recipes… and Christmas is really the time to do it πŸ™‚

    • Brilliant! wow, you’ve lived all over the place, sounds like an fun, nomadic life too! Sweden is on my list, not made it there yet, I haven’t seen much of Europe really, just France, Switzerland and Italy so far. So much world, so little time!

  4. That looks so good and beautiful. I love those hazelnuts…they look fabulous! I love all the Switzerland pictures…it is just gorgeous. I’m so jealous you’re there!

  5. Jorie says:

    The advent calendar building is beyond amazing! I can’t think of a much more picturesque place to spend the holidays than Switzerland. Your tart looks divine, per usual πŸ™‚

  6. kerrycooks says:

    Beautiful beautiful pictures! Glad the tart turned out well!

  7. Chantelle says:

    Well I reckon you need to do a TV prog now Mrs πŸ™‚ – I mean all the great cooks and Chefs have done so ’tis the way to go πŸ™‚ Hugs to you both Cx

  8. chef mimi says:

    I don’t know how you do it! Beautiful!

  9. I am really enjoying following your holiday adventures in Switzerland. It really seems magical this time of year. I am so impressed that you are still managing to bake and post while there–especially such beautiful pastries. This hazelnut tart looks to die for with all of that praline on top…yum!