Hazelnut Financier With Lemon Curd And Berries.

• 4 large egg whites
• 1 1/8 cups butter
• 1 1/3 cups powdered sugar
• 5/8 cup hazelnut powder
• 7 2/3 tablespoons flour
• chopped nuts
• 2 lemons juice organic, and zest
• 2 whole eggs
• 3 egg yolks
• 6 1/3 tablespoons granulated sugar
• 1 5/8 cups raspberries
• 1 1/2 cups blueberries
• fresh mint

1. Preheat oven to 170 degrees Celsius.
2. In a small saucepan, melt 180 grams of butter over low heat until it has a slight smell of hazelnut and the butter takes a little amberish colour.
3. Filter through a small strainer, and reserve.
4. In a small bowl, mix together the flour, the powdered sugar, and ground hazelnuts.
5. Whisk the egg whites with a fork before adding them to the bowl.
6. Then gradually add the melted butter, mix well.
7. Pour half the mixture into a square pan (20 x 20 centimeters) covered with parchment paper.
8. Add the chopped nuts and bake it for about 30 minutes for the financier to become lightly browned.
9. Let it cool down before cutting, preferably using a bread knife.
10. To make the lemon curd, pour 80 grams of granulated sugar, 2 whole eggs, 3 egg yolks, and the juice and zest of 2 lemons in a saucepan.
11. Mix and bring to a boil over low heat, stirring constantly until it thickens.
12. From the first boiling add 70 grams of diced butter all at once and mix quickly. Reserve.
13. If you have any pieces of cooked egg whites you may pass your curd through a sieve to obtain a smooth result.
14. Cut the financial in 3 x 10 centimeter rectangles.
15. Top with a layer of lemon curd that isn't too thick.
16. Carefully arrange the fruit, mint leaves, and hazelnut chips and sprinkle it with icing sugar.

egg whites, butter, powdered sugar, hazelnut powder, flour, nuts, lemons juice organic, eggs, egg yolks, sugar, raspberries, blueberries, fresh mint

Taken from www.yummly.com/recipe/Hazelnut-Financier-with-Lemon-Curd-and-Berries_-782114 (may not work)