Chocolate Hazelnut Tartlets

“THE SWEET TOOTH IS A GLOBAL PHENOMENON, AND THERE ARE DELIGHTFUL NUGGETS TO BE FOUND EVERYWHERE.”  Mark Bittman

Chocolate Hazelnut Tartlets | From My Sweet Heart

Delightful nuggets, indeed!  I don’t know about you, but I always love having a ‘whole something’ all to myself.  Not a slice or a piece….but my own little dessert, no matter how small!  And I’ve become enamored with petite sweets.  Maybe it’s for that reason.  But when ‘indulging in moderation’, it’s nice to have a one or two bite dessert.  And I think they are also easier to eat and serve when entertaining.  I found this dessert in Yankee magazine.  And being a New England girl at heart, I just had to try it!  A delicate and buttery, hazelnut shell is filled with rich, chocolate ganache  and just a sweet hint of raspberry!  Check it out…..

Chocolate Hazelnut Tartlets | From My Sweet Heart

 

Yields:  24 Tartlets

Level of Difficulty:  Easy

 

FOR THE SHELLS:

  • 1 1/2 cups of whole hazelnuts
  • 10 Tablespoons of salted butter, softened
  • 1/4 cup of firmly packed light brown sugar
  • 1 cup of all purpose flour

Using a food processor, chop the hazelnuts to the texture of course sand.  In your standing mixer fitted with a paddle attachment, blend the butter and brown sugar until smooth, about 2 minutes.  Add the flour and the chopped hazelnuts, and mix just until the dough forms a ball.  Wrap the dough in plastic wrap and chill for at least 30 minutes. 

When you are ready to bake the tartlets, preheat your oven to 350°F.  Thoroughly grease a mini tart pan with butter.  You may use a mini muffin pan, but they will be a little larger.  Form about 2 teaspoons of dough into a ball and then press it into the tart cup, creating a well for the filling.  I used the blunt handle end of a whisk to create a uniform well in each tart.  Bake until the shells are golden brown, about 15 minutes. The dough puffs a bit while cooking.  So when I removed them from the oven, I used the end of my whisk again to press the well of the tartlets. Let the shells cool completely in the pan.

 

Chocolate Hazelnut Tartlets | From My Sweet Heart

FOR THE GANACHE:

  • 2 cups of miniature semisweet chocolate chips
  • 1 cup of heavy cream

Place the chocolate chips in a heat safe mixing bowl.  In a heavy saucepan, heat the cream over medium high heat until it just begins to simmer.  Immediately remove it from the heat and pour over the chocolate chips.  Stir continuously until all the chocolate is melted and blended.  Refrigerate until ready to fill the shells.

 

Chocolate Hazelnut Tartlets | From My Sweet Heart

TO ASSEMBLE YOU WILL NEED:

  • 1/2 cup of seedless raspberry preserves
  • 1 pint of fresh raspberries

Carefully lift and remove cooled tart shells from pan.  Spoon 1/2 teaspoon of preserves into the bottom of each shell.  Using a pastry bag, pipe the ganache into each shell until just full.  Press a whole raspberry, upside down, into the ganache.


Enjoy!

:-)

 

Recipe adapted from Yankee.

Comments

  1. says

    These look killer! Seriously how pretty is that little treat. You can’t go wrong with chocolate and raspberries. I love petite treats to as I don’t like to share desserts and big ones lend themselves to people wanting a taste lol. When it’s little I just pop the entire thing in my mouth even if it’s a touch to big no sense giving anyone the opportunity to ask for a nibble. I promise I will share anything and everything just not my dessert or hubby lol.

    • Anne says

      LOL…Susie, I feel the same way. If I have a piece of cake, someone might ask if they could have a bite. But if I have a teeny tiny dessert…..who would dare ask for me to share! : )

  2. says

    Oh, Anne – this is stunning! I’m a huge fan of moderation (and I struggle with the practice daily) but I feel that no food should be off limit if it’s indulged in wisely. Love, love, LOVE these! I can see where they would be perfect for a dinner party!

  3. says

    How fantastic these gems look! Not only does the appearance pull you in but the delicious blend of flavors does too! This one is a winner in my book, saved so I can enjoy at my house. Yum!

    • Anne says

      Thanks Ryan! Hey…and I am really enjoying your blog! And I’ve been trying to leave you a comment there….but it won’t allow me to! But I’ll keep following! : )

  4. says

    Growing up in a family of ten, I can assure you that I relate fully and completely to the idea of having something all to yourself :). I absolutely love hazelnut – amongst my fave nuts – and these tartlets are just so gorgeous Anne… I love the sizing and all the delicious elements. The raspberry chapeau is the perfect punctuation over the dreamy chocolate ganache…

    • Anne says

      Thanks Meghan! I love mini desserts, too! And hope your week has been fabulous! I’m visiting soon to see if you’ve done any more video tutorials! : )

  5. says

    I honesty couldn’t tell you what a hazelnut taste like, but if it goes with chocolate – it’s got to be tasty! :) These are the cutest little tarts and I’m sure they are deeeelicious! Great pictures!

    • Anne says

      MJ…you know…as a nut to just eat….hazelnuts are not my favorite. But I certainly do love them in baking! And don’t even get me started on nutella! : – }

    • Anne says

      Thanks you guys! I just love hazelnuts in baking. Though honestly….I could just suck the ganache out of these and leave the hazelnut shells behind! ;- 0

  6. Lori Ciaralli says

    I’ve made these a few times now, always a hit. This time I didn’t have hazelnuts so I used 1-1/2 cups ground almonds instead. And also no raspberry preserves so I put caramel in the bottom, then the ganache. These little shells are great to have in the freezer all the time. So versatile, and quick to fill when needed. Thanks for a great recipe!

    • Anne Boeckl says

      Thanks for such a kind comment, Lori! I love that these shells are so versatile. And I love your addition of caramel! And what a GREAT idea to freeze the shells for a quick fill when you need it! Thanks so much for sharing that tip with everyone!

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