Chocolate 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
Scale
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
