Chocolate Hazelnut Tartlets Recipe
Introduction
These Chocolate Hazelnut Tartlets are a delightful blend of rich cocoa and creamy hazelnut spread nestled in a crisp, chocolatey tart shell. Perfect for impressing guests or indulging your sweet tooth, they’re both elegant and easy to make at home.
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 use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Step 2: Stir in the egg yolk. Add cold water one tablespoon at a time, mixing until the dough comes together. Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
- Step 3: Roll out the chilled dough on a lightly floured surface 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.
- Step 4: Bake the tartlet shells for 12–15 minutes or until firm. Remove from the oven and let cool completely.
- Step 5: While the shells cool, heat the heavy cream in a small saucepan over medium heat until just simmering. In a bowl, combine the hazelnut spread, cocoa powder, and vanilla extract.
- Step 6: Pour the hot cream over the hazelnut mixture and stir until smooth and well combined.
- Step 7: Spoon the chocolate hazelnut filling into the cooled tartlet shells, filling them to the top. Refrigerate for at least 1 hour to set.
- Step 8: Before serving, sprinkle the tops with chopped hazelnuts for added crunch. Serve chilled or at room temperature and enjoy!
Tips & Variations
- For a gluten-free version, substitute the all-purpose flour with a gluten-free baking flour blend.
- Try adding a pinch of cinnamon or espresso powder to the filling for extra depth of flavor.
- Use toasted hazelnuts for garnish to enhance their nutty aroma.
- To save time, you can prepare the tartlet shells a day ahead and store them in an airtight container.
Storage
Store the filled tartlets in the refrigerator in an airtight container for up to 3 days. For best texture, allow them to sit at room temperature for about 15 minutes before serving. If keeping the shells separately, store them in a cool, dry place for up to 2 days to maintain crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought tartlet shells instead of making my own?
Yes, store-bought tartlet shells can save time. Just fill them with the chocolate hazelnut filling and chill as directed.
Is it necessary to chill the dough before baking?
Chilling the dough helps the butter solidify, which results in a flakier, more tender crust. Skipping this step may cause the tartlets to spread or become tough.
PrintChocolate Hazelnut Tartlets Recipe
Delight in these decadent Chocolate Hazelnut Tartlets featuring a rich cocoa-infused tart shell filled with a smooth and creamy chocolate hazelnut filling, topped with crunchy chopped hazelnuts. Perfect for an elegant dessert or special occasion treat, these tartlets combine the perfect balance of chocolate and nutty flavors.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 8 tartlets 1x
- Category: Dessert
- Method: Baking
- Cuisine: European
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 mixing bowl, whisk together the flour, cocoa powder, powdered sugar, and salt. Add the cold butter cubes and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Stir in the egg yolk and add cold water one tablespoon at a time, mixing until the dough comes together. Wrap the dough in plastic wrap and refrigerate for about 30 minutes. 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.
- Prepare the Chocolate Hazelnut Filling: 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.
- Assemble the Tartlets: Spoon the chocolate hazelnut filling into the cooled tartlet shells, filling them to the top. Refrigerate the filled tartlets for at least 1 hour to set.
- Serve: Before serving, sprinkle the tops with chopped hazelnuts for added crunch. Serve chilled or at room temperature and enjoy these decadent treats!
Notes
- Ensure the butter is cold when cutting it into the dry ingredients to achieve a flaky tartlet shell.
- You can substitute hazelnut spread with homemade chocolate hazelnut spread if desired.
- If tartlet pans are not available, use a standard muffin tin as a substitute.
- For a crunchier shell, bake a few extra minutes but watch closely to avoid burning.
- These tartlets store well in the refrigerator for up to 3 days when covered.
Keywords: Chocolate tartlets, hazelnut tart, chocolate dessert, tartlet recipe, Nutella tartlets, cocoa dessert
