Mini Chocolate and Hazelnut Tartlets

Why Make This Recipe

Mini Chocolate and Hazelnut Tartlets are a perfect treat for any occasion. They combine a rich chocolate ganache with a crunchy hazelnut topping, all nestled in a buttery tart shell. This dessert is not only delicious but also eye-catching, making it a great choice for parties, gatherings, or simply to enjoy at home. Plus, they are easy to make, even for beginners!

How to Make Mini Chocolate and Hazelnut Tartlets

Ingredients

• 200 g flour
• 100 g cold butter, cut into cubes
• 70 g powdered sugar
• 1 egg yolk
• 2 to 3 tablespoons cold water
• A pinch of salt
• 150 g dark chocolate (preferably 70% cocoa)
• 150 ml heavy cream
• 30 g butter
• 50 g toasted hazelnuts, roughly chopped
• 1 tablespoon hazelnut praline or hazelnut paste (optional)

Directions

1. Prepare the Tart Dough: In a bowl, mix the flour, powdered sugar, and salt. Add the cold butter and rub it in with your fingers until the mixture looks sandy. Gradually add the egg yolk and cold water until the dough forms a ball. Wrap the dough in cling film and chill it in the fridge for 30 minutes.

2. Bake the Tartlet Shells: Preheat the oven to 180°C (350°F). Roll the dough out on a floured surface and cut out circles to fit mini tartlet pans. Press the dough into the molds and prick the bottoms with a fork. Bake for 12 to 15 minutes until lightly golden. Allow them to cool.

3. Make the Chocolate Ganache: Heat the heavy cream in a saucepan until it just starts to simmer. Pour the hot cream over the chopped chocolate. Let it sit for 1 minute, then stir gently until smooth. Add the butter and stir until fully combined. If using, mix in the hazelnut praline.

4. Assemble: Pour the warm ganache into the cooled tartlet shells. Sprinkle the chopped toasted hazelnuts on top immediately. Place the tartlets in the refrigerator for at least 1 hour to set.

How to Serve Mini Chocolate and Hazelnut Tartlets

Serve these delightful tartlets chilled from the fridge. They can be garnished with extra chopped hazelnuts or a drizzle of melted chocolate for an elegant touch. A dollop of whipped cream on the side also makes a nice addition.

How to Store Mini Chocolate and Hazelnut Tartlets

Store any leftover tartlets in the refrigerator in an airtight container. They can be kept for up to three days. To maintain the best texture, consume them within this time.

Tips to Make Mini Chocolate and Hazelnut Tartlets

• Make sure the butter is cold for a flaky crust.
• Don’t rush the cooling process; let the tart shells cool completely before adding the ganache.
• If you want more flavor, you can add a splash of vanilla extract to the ganache.

Variation

Feel free to experiment with different nuts or chocolates based on your preference. For instance, you can use almonds or pecans, or switch to milk chocolate for a sweeter dessert.

FAQs

1. Can I use store-bought tart shells?
   Yes, you can use store-bought tart shells to save time. Just fill them with the chocolate ganache.

2. What can I use instead of hazelnuts?
   You can use any other nut, such as almonds or walnuts, or leave them out entirely.

3. Can I make these tartlets vegan?
   Yes, you can use vegan butter and dark chocolate that doesn’t contain dairy to make a vegan version.

4. Can I freeze these tartlets?
   It’s best to freeze the baked shells only. The ganache should be added after thawing the shells for the best texture.