Chocolate Hazelnut Tartlets Recipe
Introduction
These Chocolate Hazelnut Tartlets combine a rich, cocoa-infused pastry with a creamy, nutty filling for a delightful dessert. Perfect for special occasions or whenever you want a decadent treat that’s sure to impress.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (cold, cut into cubes)
- 1 large egg yolk
- 2-3 tablespoons cold water
- 1 cup hazelnut spread (such as Nutella)
- 1/2 cup heavy cream
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 cup chopped hazelnuts (for garnish)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a large bowl, whisk together the flour, cocoa powder, powdered sugar, and salt. Add the cold butter cubes and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the egg yolk and add cold water one tablespoon at a time until the dough comes together.
- Step 2: Wrap the dough in plastic wrap and refrigerate for about 30 minutes. Then, on a lightly floured surface, roll out the dough to about 1/4 inch thick. Cut into circles and press them into a tartlet pan or muffin tin. Prick the bottoms with a fork and bake for 12–15 minutes or until firm. Let them cool completely.
- Step 3: In a small saucepan, heat the heavy cream over medium heat until just simmering. In a bowl, combine the hazelnut spread, cocoa powder, and vanilla extract. Pour the hot cream over the mixture and stir until smooth and well combined.
- Step 4: Spoon the chocolate hazelnut filling into the cooled tartlet shells, filling them to the top. Refrigerate for at least 1 hour to set.
- Step 5: Before serving, sprinkle the tops with chopped hazelnuts for added crunch. Serve chilled or at room temperature and enjoy these decadent treats.
Tips & Variations
- Use toasted hazelnuts for garnish to enhance their flavor and crunch.
- Swap the hazelnut spread with almond or peanut butter for a different nutty twist.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking mix.
- If you prefer a sweeter filling, add a touch of powdered sugar to the filling mixture.
Storage
Store the tartlets in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for 10-15 minutes before serving for the best texture and flavor. Reheat is not recommended as it may alter the texture of the filling and shell.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the tartlet shells ahead of time?
Yes, you can bake the tartlet shells a day ahead. Keep them stored in an airtight container at room temperature to maintain crispness.
What can I use if I don’t have a tartlet pan?
If you don’t have a tartlet pan, a muffin tin works well as a substitute. Just press the dough circles firmly into the cups to form the shells.
PrintChocolate Hazelnut Tartlets Recipe
These Chocolate Hazelnut Tartlets feature crisp cocoa-flavored tartlet shells filled with a rich and creamy chocolate hazelnut filling, topped with crunchy chopped hazelnuts. Perfectly balanced between a buttery crust and a decadent filling, this dessert is ideal for any chocolate lover seeking an elegant, bite-sized treat.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 8 tartlets 1x
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Ingredients
For the Tartlet Shells:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup powdered sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (cold, cut into cubes)
- 1 large egg yolk
- 2–3 tablespoons cold water
For the Chocolate Hazelnut Filling:
- 1 cup hazelnut spread (such as Nutella)
- 1/2 cup heavy cream
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 cup chopped hazelnuts (for garnish)
Instructions
- Prepare the Tartlet Shells: Preheat your oven to 350°F (175°C). In a large bowl, whisk together the flour, cocoa powder, powdered sugar, and salt. Add the cold butter cubes and cut them into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the egg yolk and gradually add cold water, one tablespoon at a time, mixing until the dough just comes together. Wrap the dough in plastic wrap and chill in the refrigerator for about 30 minutes.
- Roll and Bake: On a lightly floured surface, roll the chilled dough out to about 1/4 inch thickness. Cut out circles and press them into a tartlet pan or muffin tin. Prick the bottoms with a fork to prevent puffing, then bake for 12 to 15 minutes until firm. Remove and let the tartlet shells cool completely.
- Prepare the Chocolate Hazelnut Filling: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. In a bowl, combine the hazelnut spread, cocoa powder, and vanilla extract. Pour the hot cream over this mixture and stir thoroughly until smooth and fully combined.
- Assemble the Tartlets: Spoon the chocolate hazelnut filling into the cooled tartlet shells, filling them to the top. Place the filled tartlets in the refrigerator and chill for at least 1 hour to allow the filling to set.
- Serve: Before serving, sprinkle the tops with chopped hazelnuts for a delightful crunch. Serve the tartlets chilled or at room temperature and enjoy this luscious dessert.
Notes
- Ensure the butter is cold to achieve a flaky tartlet crust.
- You can substitute heavy cream with coconut cream for a dairy-free version, though it may slightly alter the texture.
- For easier dough rolling, chill it after mixing and again after shaping in the tartlet pan.
- Store assembled tartlets in the refrigerator and consume within 3 days for best freshness.
- To make mini tartlets, use smaller tartlet pans or a mini muffin tin and adjust baking time accordingly.
Keywords: Chocolate Hazelnut Tartlets, chocolate dessert, tartlet recipe, Nutella tart, cocoa tart shell, bite-sized desserts
