Parsnip Cake with Cinnamon

For the crust

• Sift the flour and spices into a mixing bowl.
• Rub in the butter until the mixture resembles breadcrumbs.
• Stir in the hazelnuts, sugar and egg and mix to a dough.
• If the mixture is too stiff add a little water.
• Roll into a ball, wrap in cling film and chill for 30 minutes.
• Heat the oven to 180°C (160° fan) gas 4.
• Grease 6 x 10cm|4" tartlet or flan tins.
• Roll out the dough and line the base and sides of the tins.
• Chill while you make the filling.

For the filling

• Mix together the cream cheese, parsnips, and sugar until combined.
• Add the flour, and cinnamon and mix until blended.
• Stir in the eggs and vanilla until just combined.
• Pour into the pastry cases and bake for 20-30 minutes until the pastry is cooked and golden and the filling is set.
• Cool in the tins and chill until ready to serve.

To decorate

Sprinkle the tarts with cinnamon and lemon zest.